A Healthier Peanut Butter Cookie

I’ve decided that I want to make healthier baked goods for my family, and have decided to experiment with making ordinary recipes a bit healthier.

I was amazed at how moist and chewy these peanut butter cookies turned out. Cutting out the salt and substituting reduced-fat peanut butter and egg whites seemed to have no adverse effect on the deliciousness of these cookies.

By substituting a few regular ingredients with healthier choices, you too can make healthier snacks for your family.


A Healthier Peanut Butter Cookie

1 cup cholesterol-free margarine
1 cup reduced-fat peanut butter
1 cup white sugar
1 cup packed brown sugar
1/2 cup Lucerne Best of the Egg Whites- 100% liquid egg whites, or other egg whites substitute
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda

In a large bowl, cream together margarine, peanut butter, sugars and egg whites.

In a separate bowl, combine flour, baking powder and baking soda.

Gradually add flour mixture to peanut butter mixture and stir until combined.

Place batter in refrigerator for 1 hour.

Preheat oven to 375 degrees. Roll batter into 1-inch balls and place on ungreased baking sheet- approximately 2 inches apart. Flatten each ball with a fork, forming a criss-cross pattern.

Bake for 10 minutes, or until cookies begin to brown. (Do not over-bake)

Cool on wire rack.

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