PB2 Chocolate Peanut Butter Cookie with Oatmeal and Chocolate Chips
Posted Sep 18 2010 7:15am
A few days ago I posted about a light and delicate lemon cookie that I made. Nothing about today’s cookie recipe is delicate, it is full flavored, hearty and packed with nutritious ingredients. If the lemon cookie could be called a “ladies” tea cookie, today’s cookie would be considered a “he-man” cookie!
I recently purchased a very interesting product called Chocolate PB2 powder.
It is made by a company called Bell Plantation. ( www.bellplantation.com ) They use a special process that removes 85% of the fat calories without the chemicals typically used in producing reduced fat foods. Something else you won’t find in PB2 is preservatives. What you will find is natural roasted peanut flavor that’s also available in a rich chocolate variety. Essentially, the oil is squeezed out of roasted peanuts and what remains is our famous powdered peanut butter – all natural with no artificial sweeteners or preservatives. When you mix water or a favorite drink with PB2 you get the same consistency as full-fat peanut butter, with all the roasted peanut flavor, but 85% less fat calories.(quote from the website)
I found this cookie recipe on their web-site and decided to give it a try. I like to gather all my ingredients together before I start.
Combine PB2 powder with applesauce, egg white and vanilla in mixing bowl and whisk together.
Add butter, brown sugar and Splenda (I used Stevia) and mix until well combined.
Add flour, baking powder and salt. Stir until blended and then add oats, chocolate chips and walnuts, mixing well.
Place by spoonfuls on cookie sheet with Silpat liner. Bake at 350 for 10-12 minutes.
These cookies were lo-fat, they had just the right amount crunch, yet chewy and rich with chocolate chips! Give a holler for the guys to come indulge in the “he-man” cookie!
Chocolate Peanut Butter Cookie with Oatmeal and Chocolate Chips
1/2 c. Chocolate PB2 powder
4 T. applesauce – no added sugar
4 T. egg whites
1/2 tsp. vanilla
4 T. room temperature butter
1/2 c. brown sugar, not packed
4 T. Splenda (I used Stevia)
2/3 c. whole wheat flour
1 (heaping) t. baking powder
1 1/2 c. old fashioned oats
1/4 c. mini chocolate chips
1/4 c. chopped toasted walnuts
Preheat oven to 350°. In medium bowl, combine PB2 powder with applesauce, egg white and vanilla – blend thoroughly with wire whisk or electric mixer. Add butter, brown sugar and Splenda – mix until well combined. Next, add flour, baking powder and salt. Stir until blended and then add oats, mixing well. Last, add chocolate chips. Line a large baking sheet with parchment paper. Spoon batter onto sheet in equally sized and evenly spaced mounds. Bake for 10-12 minutes