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I got a recipe for flourless peanut butter cookies from Kalyn's Kitchen; I followed the recipe to a T for my boyfriend, but I wanted a lower calorie version for me.
I substituted the egg for Egg Beaters and the peanut butter for various low fat peanut butters. The cookies are a little crisp on the outside and soft on the inside; they don't crumble easily.
Use the cookies in an ice cream sandwich, or flip one over and cover the flat side with banana slices. Add chunks of dark chocolate and/or chopped peanuts!
-1/2 serving Egg Beaters (30g/2 T)
-1/2 cup granulated Splenda
-1/2 t baking powder
-1/4 t vanilla extract
-1/2 t tap water
-8 T creamy reduced fat peanut butter substitute*
*I used 4 T Better 'n Peanut Butter, 2 T SnacLite Power PB, and 2 T PB2 powdered peanut butter.
1) Preheat oven to 350 degrees Fahrenheit.
2) Put Egg Beaters, Splenda, vanilla, and baking powder in a mixing bowl, and beat from low to high for 1 minute.
3) Add water and peanut butter substitute, and beat for another minute from low to high.
4) Put parchment paper on a jelly roll sheet, and use a tablespoon to measure out 8 cookies. Smooth the tops with the bottom of the tablespoon.
5) Bake for 15 minutes.
Each cookie has
5g net carbs
and 3.6g protein