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
Ingredients:
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
Directions:
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.
Welcome! I'm Stephanie, a thirty something girl loving life with my husband Adam and our two little miracles living in gorgeous Southeast Tennessee. I'm passionate about Jesus, traveling, sports (Go Titans!), and of course food! Read more about me 
Yummy! Every time I get on your blog you make my hungry, and normally a craving for my sweet tooth.
Love ya,
Lori
I want to eat that dough right off the baking sheet, those look so good. Nice job – and great pictures!
Yum…and cream of wheat? Who knew!