New-Fashioned Peanut Butter Cookies

Ingredients:

• 6 tbsp trans-free margarine. softened
• 1/2 cup unsweetened natural creamy peanut butter, at room temperature
• 1/4 cup granulated brown sugar substitute
• 1/4 cup granulated sugar substitute
• 1 large egg, at room temperature, lightly beaten
• 1 tsp vanilla extract
• 1 1/4 cups sifted oat flour
• 1/4 tsp baking powder
• 3 tbsp salted peanuts, chopped

Makes 24 Cookies

1. Place an oven rack in the middle position and preheat the oven to 350 F.
2. In a large bowl, with an electric mixer on medium speed, beat together the margarine and peanut butter for 1 minute, or until very smooth. Add the brown sugar and sugar substitutes and beat for 2 mintues, or until well-combined and light in color. Gradually beat in the egg and vanilla extract, beating unti lvery smmoth and a little fluffy. Mix in the flour and baking  powder, beating until a moist but cohesive dough forms. Stir in the peanuts.
3. Drop by the tablespoons about 2 inches apart on nonstick baking sheets. Use the tines of a fork dampened in cold water, flatten each cross-hatch pattern until 2 inches in diameter.
4. Bake for 15 mintues, or until golden brown.Remove to a rack to cool.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. I was glued to the TV when they were trying to get the Boston Marathon Bomber and I was craving for dessert. I also needed to keep busy and was craving peanut butter. These cookies totally hit the spot. You can use anykind of peanut butter, almond butter, etc in this recipe as well as any knid of nuts and the cookies will still be delicious. You can use all-purpose flour in this recipe if you don't have any oat flour on hand. You can also add some chocolate chips but they may affect the points value.