September 3, 2014 discosadness

Perfectly Peanut Buttery Chocolate Chip Cookies With PB2

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While it seems blasphemous to categorize this as a ‘problem’, I feel as though I’ve got to be honest…I afraid I do have a bit of a peanut butter abuse problem lately. When it comes to Reese Pieces, Peanut Butter M&Ms, or any baked good with ‘peanut butter‘ in it’s name or description, I’ve got it bad. Unfortunately for me Peanut Butter is a very caloric food, which is why I went nuts last week when I discovered the best invention of the 20th century: PB2! A low-calorie Peanut Butter alternative, made with real peanuts, PB2 is a powder that you simply mix with water to get seemingly delicious, creamy real peanut butter – but with 85% less calories than real peanut butter. Can you see why I’m swooning?

After finding out about this little culinary gem I immediately got my paws on a jar and started baking. My first endeavor with PB2? These perfectly Peanut Buttery Chocolate Chip Cookies. These treats are not only low-calorie, but also vegan so long as you use vegan chocolate chips. I found that adding a little bit extra salt added to the Peanut Butter authenticity, however if you are interested in cutting back on sodium these would be just as tasty without.

Perfectly Peanut Buttery Chocolate Chip Cookies With PB2
Makes 30 Cookies | 91 Calories Per Cookie

Ingredients:
*2 Cups Whole Wheat Flour
*1 Cup Quick Oats
*1 Cup Sugar
*1 Cup Mashed Banana (I always mash mine with a fork)
*1 Teaspoon Baking Soda
*1/2 Teaspoon Baking Powder
*1/2 Teaspoon Cinnamon
*1/2 Teaspoon Salt
*3/4 Cup Dark Chocolate Chips
*1 Tablespoon Vanilla
*Egg Replacer Equal to 1 Egg
*8 Tablespoons PB2 + 4 Tablespoons Water

Directions:
*Pre-mix your PB2 in a small bowl, set aside.
*Preheat oven to 350 degrees.
*In a large mixing bowl combine all dry ingredients and mix thoroughly. Once mixed add all wet ingredients and mix until it begins to look like thin cookie dough. Add in your PB2, the mixture should be sticky and not too thick.
*Using a 1/4 cup measuring cup or a large mixing spoon, spoon 30 evenly spaced out dollops onto your pre-greased cookie sheet.
*Bake for 22 minutes at 350 degrees.
*Remove from oven and let cool for 15 to 20 minutes before serving. If you enjoy chilled treats as I do, I would recommend chilling in your fridge in tupperware before enjoying, especially in the summer.

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