… because they go toward the light! 🙂
Seriously, I was very interested when I saw Paula Deen make this recipe several years ago for one of my favorite treats, peanut butter cookies. I’ve made one change that I don’t think makes any difference in the taste, but does reduce the calories — I use Egg-Beaters in place of the egg.
Paula’s recipe says to make 18 cookies, and by my calculation you would get two cookies for one and a half WW points (and I don’t like dealing with half points). So I make these into 26 smaller cookies so that you get two for one point, instead of 18 bigger cookies that calculate as 1 point each.
To give you perspective on the size of these, this is a dessert plate.
Peanut Butter Cookies Light (based on a Paula Deen recipe)
Servings: 13 (two cookies per serving, 1 WW point)
Pre-heat oven to 350 degrees and grease a large cookie sheet.
Ingredients: 1 C. peanut butter
1 C. + 1/3 C. granulated Splenda
¼ C. Egg Beaters, original
1 t. vanilla extract
In a mixing bowl combine the peanut butter, just 1 C. of the granulated Splenda, the Egg Beaters and the vanilla. Stir well with a spoon. Roll dough into 26 balls. Place balls on the greased baking sheet. With a fork dipped (repeat as necessary) in the reserved 1/3 C. of Splenda, gently press a crisscross design on each cookie (not too deep because they tend to be fragile and break if they are too thin).
Bake for 12-15 minutes at 350 degrees F.
Cool slightly before removing from pan.
I really like these. I hope you do too.