I’ve been making these cookies for the past couple of weeks when I’m in need of a cookie fix. I adapted the recipe to be a little bit healthier by subbing in whole wheat flour, lowering the sugar a bit, and lowering/switching out the butter for peanut butter. And it still makes a good cookie!

Here’s my adaptation of the recipe:
Ingredients:
1 tablespoons butter or butter substitute
1 tablespoon peanut butter
2 tablespoons granulated sugar
3 tablespoons packed brown sugar
2 tablespoons Egg beaters
1/4 teaspoon vanilla
3/4 cup whole wheat flour
¼ teaspoon salt (scant)
1/8 teaspoon plus 1/16 teaspoon baking powder (eyeball)
1/8 teaspoon baking soda
1/4 cup of chocolate chips, I used a mixture of dark chocolate chips and mini semi-sweet chips
Small handful whole almonds
Directions:
Preheat your oven to 350*.
Using a hand mixer, cream together the butter, pb, and sugars.


Then add in the Egg Beaters and the vanilla and mix in.

Because I’m lazy, I put the flour, baking soda and powder, and salt all in with the butter/sugar mixture and beat it again until it somewhat comes together.


Then I added in the chocolate chips and almonds and mixed briefly until incorporated.

I got 7 cookies out the dough that I put on a baking sheet lined with aluminum foil (you could just spray the pan with nonstick cooking spray).

Bake for 17-21 minutes until done (I like to underbake them so that they’re nice and doughy in the middle – mmmm!).

The best thing about this recipe — you can eat the dough without any worry of salmonella! Yay!
