The Gaines Gang

As I have posted here before, my love for Cook’s magazine is never ending. I have equal feelings for their annual cookbook. And I am a Peanut Butterholic!

This weekend I tried out a low-fat version of the long loved Peanut Butter Cookie. Found it oh so fitting after the all those Christmas parties.

Using, of all things, Captain Crunch Peanut Butter Cereal.

Preheat oven to 350 degrees and gather the following below.

Low-Fat Peanut Butter Cookies

1/3 cup flour plus, 1 1/2 cups flour

1 1/4 cups Brown Sugar
1 1/2 Captain Crunch Cereal
2 Egg Whites
5 tablespoons reduced-fat Chunky Peanut Butter
1/4 tsp. Baking soda
1/4 tsp. Salt
1 tsp. Vanilla
4 Tablespoons unsalted butter butter, softened; plus 2 tablespoons unsalted butter, melted.
1 tablespoon water


Using my small mini prep I crushed the cereal along with 1/3 cup flour. Then shifted in the reaming flour, soda and salt.

In a large bowl beat butter, softened butter, sugar and peanut butter until smooth. Beat in melted butter, egg whites and vanilla until well incorporated.


Add your dry mixture and blend thoroughly adding 1 tablespoon water.

Roll into 1 ½ inch balls {mine made 24} and place on a waxed lined cookie sheet.

Use the bottom of a glass to flatten rolled balls.

Then using a fork imprint each with cross marks.

Bake for 12 minutes turning pan halfway through.

Allow to cool on cookie sheet for 5 minutes before removing to wire rack.

Allow to cool and enjoy!


I will be linking up to these great blogs this week Tempt My Tummy - Tuesday at The Table - Tasty Tuesday - Paisley Passions