PEANUT BUTTER SPICED COOKIES

Found this one at WW and although I have't tried it yet - I plan to next time I'm in the mood for PB cookies:

"These large, peanutty cookies not only taste wonderful, they also pack a fiber- and protein-punch thanks to our secret ingredient…canned chickpeas."

Ingredients
1/2 cup canned chickpeas, not drained*
1 cup Skippy Super Chunk Roasted Honey Nut Peanut Butter, or other brand
1/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 large egg(s) [or egg substitute of choice]
1 cup whole wheat flour
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp red pepper flakes, or more to taste

Instructions:
- Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside.- *Pour chickpeas into a 1-cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor.- In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffy. Add vanilla and egg; mix well again. Add pureed chick peas; blend thoroughly with mixer. - Add flour, salt, baking soda and red pepper flakes; mix again.- Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.- When a cookie sheet is filled, press each ball down with palm of your hand to flatten. Then flatten cookies even more by making cross-hatch marks with back of a fork.- Bake until cookies turn slightly golden, about 12 to 15 minutes depending on desired crispness. - Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely.

Yields 1 cookie per serving.

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