Friday, January 17, 2014

Fab Fit Friday: Round Two-Healhy Peanut Butter Cookies!

An afternoon baking session with my mom was the perfect fix to my awful night. I was on the road for thirteen hours driving through snow and black ice in order to make it home. Jeremy was next to me fighting the flu and I was just praying to stay awake. I did all the tricks. I stuck my head out of the car window, turned the air on high, sang to every song on the radio, chewed gum, and drowned myself in an unhealthy amount of caffeine. I was desperate. I wish I could have just pulled over, taken a nap, or stayed in a hotel, but Jeremy had to be at a rehearsal dinner for a wedding tomorrow. He's the best man, so he's going to fight through it. 
This afternoon, my mom and I baked healthy peanut butter cookies and avocado brownies! We took her original peanut butter cookie recipe and made some alterations. They were pretty kick-ass! I mean, you can't go wrong with peanut butter. You all know my unhealthy obsession with it. 
Ingredients:
*1 1/2 Cups All Natural Creamy Peanut Butter,
*6 Oz Plain Vanilla Greek Yogurt,
*1 Tsp Vanilla Extract,
*3 Medium Eggs,
*1/4 Cup Non-Packed Brown Sugar
*2 1/2 Cups Whole Wheat Flour,
*1 Large Banana,
*1/2 Cup Baking Stevia,
*1 Tsp Baking Powder,
*1 1/2 Tsp Baking Soda. 
My mom keeps all natural Jiff peanut butter in the house and that is what I used. Any natural peanut butter will work! If you would like to make them with almond butter, you could do that, too! 
In an electric mixer, combine all the wet ingredients except peanut butter with the banana until smooth and blended. 
Slowly mix in the dry ingredients. 
If you do not want to use banana, replace it with 1/4 cup of pumpkin puree. 
Now, the best part..mix in the peanut butter! If you are a peanut butter addict, like me, mix in extra. Add one tbsp of flour for every two tbsps of peanut butter. (If you are adding in extra)
The dough will look a little oily, but this is just the peanut butter! Preheat the oven to 350 degrees, and while the oven is heating, refrigerate the dough! 
Drop tbsp sized dough balls onto a nonstick baking sheet. Flatten lightly with a fork.
Bake the cookies for 8-10 minutes. The edges will cook faster than the center. Once the edges are lightly brown, remove the cookies and let them sit on the pan to continue to cook. 
This recipe (1 tbsp sized) made 60 cookies! 
Nutrition, Serving Size: 2 Cookies
80 Calories, 9 g Carbs, 5 g Fat, 3 g Protein, 1 g Fiber, 1 g Sugar! 


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