1 1/2 cups unbleached flour
2 teaspoons baking powder
1 heaping tablespoon malted milk powder
1 tablespoon butter flavoring, Butter Buds, Molly McButter, etc.
½ cup brown sugar, firmly packed
½ cup sugar
1/3 cup peanut butter
1/3 cup fat free oil and shortening replacement, Better Bake, etc.*
1 teaspoon vanilla
2 egg whites
1/2 cup semi-sweet chocolate chips, coarsely chopped
cooking spray if not using non-stick baking sheets
1. Stir flour, baking powder, malted milk powder and butter flavoring 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 until smooth. Add sugars and mix until well combined. Add egg whites and vanilla, beating again until smooth.
3. Gradually add flour mixture, beating until well blended. Stir in chocolate chip pieces.
4. If possible, cover and chill dough 1 to 2 hours for easier handling. Lightly flour hands and shape dough into 1-inch balls and place about 1 ½- 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 in 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.