Lower Calorie Peanut Butter Cookies

This recipe makes a small batch of dense, fudge-like and very peanut buttery cookies, but much lower in calories for those of us who try to be careful. I have always loved peanut butter, but I can't get on board with how greasy most peanut butter cookies are. As this recipe does not use butter, the cookies come out much less greasy, but without being dry. This will not produce a classic peanut butter cookie, so if that's what you're after, you'll come away disappointed. But it does make a very nice, thick-textured sweet treat for peanut butter lovers.

• Ready In: 14 mins
• Serves: 12
• Yields: 12 cookies

Ingredients

• 1⁄2 cup  reduced-fat peanut butter
• 1⁄2 cup whole wheat flour
• 1⁄4 teaspoon baking soda
• 1  egg white
• 3⁄4 cup Splenda granular
• 2  tablespoons skim milk, plus extra as needed

Directions

1. Oven 375.
2. In small mixing bowl, cream peanut butter and flour by adding the flour gradually.
3. Add baking soda and egg white.
4. Gradually add in Splenda.
5. Add milk (batter will be crumbly at this point) plus extra, a half-teaspoonful at a time until batter is the correct consistency. Be careful not to get it too wet, add just enough milk that it sticks together in the usual cookie dough form.
6. Drop by teaspoonsful onto greased cookie sheet and shape into round cookies with your spoons. They will not spread, so you can fit them all on the same sheet. If desired, sprinkle tops with sugar, but they are also good without.
7. Bake 9 minutes. Allow to cool on cookie sheet for a few minutes before moving.