One-Point Peanut Butter Cookies for Guilt-Free Indulgence
Introduction: Elevate your snacking experience with our One-Point Peanut Butter Cookies—a delectable treat that seamlessly blends wholesome ingredients with the timeless allure of peanut butter goodness. Each bite is a symphony of flavors, delivering a guilt-free indulgence perfect for any occasion. In this detailed recipe, we guide you through the process of creating these delightful cookies, ensuring a perfect balance of taste and health benefits.
- 1 1/4 cups Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix
- 1/4 cup zero-point brown sugar substitute (Sukrin Gold or Lakanto Monkfruit Golden Sweetener)
- 1/2 cup zero-point white sugar substitute (Lakanto Monkfruit Classic Sweetener)
- 4 tablespoons Better’n Peanut Butter or American Dream Nut Butter
- 2 tablespoons peanut butter powder (Bell Plantation powdered PB2)
- 1 large egg or 2 egg whites
- 1 teaspoon peanut butter or vanilla extract
- 1/4 cup water
- Preheat and Prepare: Begin by preheating your oven to 350 degrees Fahrenheit. Line your cookie sheets with parchment paper, ensuring a non-stick surface for your delightful creations.
- Creamy Peanut Butter Mixture: In a large mixing bowl, carefully cream together the two sugar substitutes and peanut butter until a smooth and cohesive mixture is achieved. The choice of Sukrin Gold or Lakanto Monkfruit Golden Sweetener adds a rich, caramel-like undertone, enhancing the overall depth of flavor.
- Incorporate Wet Ingredients: Whisk in the egg whites, water, and extract into the peanut butter mixture, ensuring a smooth and velvety consistency. This step sets the foundation for the perfect cookie texture, combining the elements seamlessly.
- Add Dry Ingredients: Introduce the Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix, and peanut butter powder to the bowl. Stir diligently until the ingredients are fully combined, forming a smooth dough that is both indulgent and health-conscious.
- Form and Arrange Dough: Using a rounded tablespoon, drop portions of the dough onto the prepared cookie sheet, maintaining a 2-inch gap between each cookie. Flatten each ball with a fork, creating an iconic crisscross pattern that not only adds visual appeal but also aids in even baking.
- Bake to Perfection: Allow the cookies to bake for 8-10 minutes or until the edges acquire a light golden hue. This careful baking process ensures that each cookie is tender on the inside while boasting a delightful crunch on the outside.
Serving Size and Health Benefits: The recipe yields 16-18 cookies, each accounting for a mere one Weight Watchers point. These cookies not only satiate your sweet tooth but also align with health-conscious choices, providing a guilt-free snack option.
Conclusion: Our One-Point Peanut Butter Cookies stand as a testament to the idea that indulgence and wellness can coexist harmoniously. Whether you’re seeking a guilt-free treat for yourself or a delightful offering for guests, these cookies are a celebration of flavor and mindful eating. Embrace the joy of baking and savor the delicious outcome of this meticulously crafted recipe.
1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack Mix
1/4 cup zero point brown sugar substitute Sukrin Gold or Lakanto Monkfruit Golden Sweetener
1/2 cup zero point white sugar substitute-I use Lakanto Monkfruit Classic Sweetener
4 Tbsp Better’n Peanut Butter Peanut Butter or American Dream Nut Butter
2 Tbsp peanut butter powder -I use Bell Plantation powdered PB2
1 large egg or 2 egg whites
1 tsp peanut butter or vanilla extract
1/4 cup water
Preheat your oven to 350 degrees.
Line a cookie sheets with parchment paper
In a large mixing bowl, cream together the two sugar substitutes and peanut butter. Mix until thoroughly combined.
Whisk in the egg whites, water and extract until smooth.
Add Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix along with the peanut butter powder and stir until fully combined and a smooth dough is formed.
Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16-18 cookies.
Cook for 8-10 minutes or until edges are lightly golden.