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.
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.
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































