These might be my new favorite cookies. I can't get over how low calorie they are. They taste exactly like real peanut butter cookies, but made with PB2 (all natural powdered peanut butter) and whole wheat flour. Spectacular cookies!
Original source: Bell Plantation website
Serving Size: Makes 30 cookies
WW: 3 pointsplus for 2 cookies!
1 cup PB2 (you can buy it on Amazon or the Bell Plantation site)
6.25 ounces whole wheat flour
3.50 ounces white sugar
3.50 ounces brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons agave nectar
1/4 cup water
Preheat oven to 350 degrees. Line two cookie sheets with a silpat or parchment paper.
In a medium-sized bowl, beat together until smooth sugars, egg, vanilla, baking soda, salt, agave nectar, water, and PB2. Add flour, beating until mixture is well combined. The dough is extremely sticky and hard to stir.
Drop tablespoon-sized balls onto the prepped cookie sheets. I tried to make the cute fork marks on the cookies that I remember from my childhood, but the dough was too sticky. You should try to spray a fork with cooking spray and press the balls down a bit with the fork. If you can make the cute fork marks with this dough, tell me how!
Bake for 10 minutes. Turning the pans halfway through the baking time. Remove from oven and transfer cookies to a rack to cool.