These are the most amazing cookies! They are so addictive plus they are healthy! They are really good warmed up with milk-and I don’t even really like milk! I got them from the So Fat, Low Fat, No Fat Cookbook and made a couple of changes. The original recipe is just a peanut butter cookie, but my husband had the great idea to add chocolate chips.
Low-Fat Peanut Butter Chocolate Chip Cookies
Source: So Fat, Low Fat, No Fat Cookbook
2/3 cup firmly packed brown sugar (I used brown sugar splenda I think it’s 5 tbsp. plus 2 tsp.-it has the meauring equivalents on the package)
1/2 cup smooth peanut butter (I use reduced fat)
1/3 cup (5 tbsp. plus 1tsp.) light margarine, softened
1/4 cup egg substitute
1/2 cup cream of wheat cereal, uncooked (I use the instant packets)
1 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1-2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Beat brown sugar, peanut butter, margarine, & egg subs. until fluffy. Mix in cereal & vanilla. In a separate bowl combine flour & baking soda and sift. Blend in slowly to wet ingredients. Fold in chocolate chips. Chill in refrigerator for about 5 minutes. Using a mini scoop, drop onto sprayed cookie sheet, or use a silicone mat (love it!) Be sure to flatten rounded balls with a fork. Bake for 6-8 minutes until golden brown.