2 cups wheat flour
3/4 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon No-Salt Salt
1 cup fat-free-bean butter substitute
1/4 cup Smart Squeeze
1 1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
1/2 package Reese’s Peanut Butter Chips
Directions:
1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
2. Beat fat-free-bean butter substitute, Smart Squeeze and sugar in large bowl with mixer. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto cookie sheet sprayed with Fat Free PAM.
3. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.
PAN RECIPE:
Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.
*this recipe is originally from the back of the Reese’s Peanut Butter Chip’s bag
Changes we made to make these cookies more healthy:
- used wheat flour
- used No-Salt Salt
- used a fat-free butter substitute (you can use 1 1/4 cup fat-free-bean butter substitute and no Smart Squeeze, I think the flavor is a little better using some Smart Squeeze, since it has a butter flavor. If you use all Smart Sqeeze and no fat-free-bean butter substitute than the cookies still taste cook, but are sticky.
- reduced the amount of sugar by 1/2 cup
- used 4 egg whites instead of 2 eggs (you can use an egg substitute, they turn out more cake-like.)
- cut the amount of Reese’s Peanut Butter Chips in half. (this is a personal preference. Growing up we always used less chocolate chips than the recipe called for and it always seemed like plenty.)
I am usually not a fan of “healthy” cookies, because when you want a cookie, you want a cookie, but I really like these cookies. They are healthier and they satisfy that craving.
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