1 ½ cups unbleached flour
2 teaspoons baking powder
1 heaping tablespoon malted milk powder
1 tablespoons butter flavoring, Butter Buds, Molly McButter, etc.
½ cup brown sugar, firmly packed
½ cup sugar
1/3 cup best quality peanut butter
1/3 cup fat free oil and shortening replacement, i.e. Better Bake, etc
1 teaspoon vanilla
2 egg whites
2/3 cup semi-sweet chocolate chips, coarsely chopped
cooking spray if not using non-stick baking sheets
1.Stir flour, baking powder, butter flavoring and malted milk powder together in a bowl until well
combined; set aside.
2.Preheat oven to 350º F. In a mixing bowl, cream peanut butter and shortening replacement
together with sugars until smooth. Blend in vanilla and egg whites, beating again until smooth.
3.Gradually add flour mixture to peanut butter mixture beating until blended. Stir in chocolate chips.
4.If possible, cover dough and chill 1 to 2 hours for easier handling. Lightly flour hands and shape
dough into 1-inch balls and place about 2-inches apart on non-stick baking sheets or baking
sheets lightly sprayed with non-stick cooking spray. Flatten cookies to 1/3- inch high with a fork
dipped into flour, pressing tines once into dough and then crisscrossing the first pattern to make
the characteristic crosshatch design in cookies. Dip fork in flour every few cookies to keep dough
from sticking to tines.
5.Bake cookies until lightly browned and feel firm when touched gently (10 to 12 minutes). Transfer
cookies to wire racks to cool.
Yield: about 40 2-inch cookies each at approximately 65 calories; 1.7 grams total fat; 0 milligrams
cholesterol; 15 grams carbohydrate; 0.2 gram dietary fiber; 1.3 grams protein; 37 milligrams sodium.