Powdered Pb Cookies Low Fat Sugar With Banana Food

POWDERED PB COOKIES; LOW FAT & SUGAR WITH BANANA

Steps:

• 1. In a medium bowl whisk together the flour, peanut powder, soda, and salt. Set aside.
• 2. In a large bowl beat together the bananas and sugar.
• 3. Add in egg and vanilla. Beat until well blended. It's ok if there's s few small chunks of bananas that haven't blended in.
• 4. Gradually STIR in the flour mixture. I split it into thirds to be sure it all got mixed in.
• 5. Optional: refrigerate for about an hour. I found the dough much easier to work with this way and the cookies were a bit more moist. I did also make some without refrigerating first and they still came out delicious!
• 6. When ready to bake: preheat oven to 350. Cover cookie sheet with parchment paper.
• 7. Drop dough by rounded teaspoons onto the cookie sheet
• 8. Now to make the classic peanut butter cookie checker marks! Lightly spray the top of each cookie with cooking spray. Grab a fork and spray it too. Then you'll press the fork down onto the cookie and then pick up the fork and rotate it to cross the first lines and press down. Voila! Checkers! **This dough is very sticky so you may have to spray the fork a few times.**
• 9. Bake at 350 for 6-8 minutes. If you are topping with Hershey's kisses, now is a good time to unwrap them (no one will see if one accidentally jumps into your mouth).
• 10. Once the cookies come out of the oven, immediately move them from the cookie sheet to paper towels. Once you have them all on the paper towels (do that as quickly as possible!) place a Hershey's kiss in the middle and gently push down.
• 11. This is important! The Hershey's kisses will *almost* melt at first. So don't touch them! They will hold and keep their shape as long as they don't get touched. Once the cookies have completely cooled and the chocolate has solidified you are safe to move the cookies to a container....or your mouth
• 12. Enjoy!

BANANA PROTEIN COOKIES

Steps:

• Blend bananas, protein powder, stevia, and coconut milk in a blender.
• Mix all dry ingredients together in a bowl and then add the blender contents.
• Stir in the liquid egg whites last.
• Scoop onto a cookie sheet lined with parchment paper, flattening each until 1/4" thick.
• Bake for 20-25 minutes at 375°F Makes 12 large cookies.
• Nutrition Info: Calories: 86, Fat: 2, S Fat: 1, Carbs: 12, Fiber: 3, Sugar: 4, Protein: 7.

SKINNY PEANUT BUTTER PB2 COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein).
• Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup).
• Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
• Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
• Bake at 350 for 8-10 minutes.

PEANUT BUTTER COOKIES (LOW CAL, LOW FAT, HIGH TASTE!)

Steps:

• Preheat oven to 350 degrees (F).
• Spray cookie sheets with a now calorie non-stick spray.
• Sift together all dry ingredients.
• In a separate bowl, thoroughly combine all remaining ingredients.
• Gradually add dry ingredients to wet ingredients until well blended.
• Shape 3/4 inch balls and place balls at least 1 inch apart from each other.
• Dip a fork in flour and gently flatten each ball with fork in crisscross pattern
• Bake for approximately 10 minutes, or until edges are golden brown.

LOW FAT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F.
• Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little.
• Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like.
• Bake for 10 - 15 minutes.
• After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool.
• This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.