Roy’s Light Powdered Peanut Butter Cookies

Yield: 12 cookies 1 Better Balance Bite/Blue Point

Calories 68 Fat 1.6g Carbs 16.2g Fiber 1.3g Protein 5g

Ingredients

· 1 cup powdered peanut butter

· 1/2 cup sugar replacement

· 1/3 cup old-fashioned oats, chopped fine (see notes)

· 1/2 teaspoon baking powder

· 1/4 teaspoon salt

· 1/3 cup mashed banana, about 1 medium (see notes)

· 1 large egg

· 1 teaspoon vanilla

· Cooking spray

Directions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or coat with cooking spray.

2. Combine the powdered peanut butter, sugar replacement, chopped oats, baking powder, and salt in a bowl using a hand mixer. (see notes)

3. Add in the mashed banana, egg, and vanilla and beat until well combined.

4. Slightly overfilling a #50 scoop or a tablespoon, either sprayed with cooking spray, scoop out the dough into 12 portions and place them equally distanced from each other on the prepared baking sheet. Place the sheet in the freezer for 10-15 minutes to firm up the dough.

5. Remove the pan from the freezer and, with damp hands, flatten each dough ball. If desired for a peanut butter cookie look, spritz each cookie lightly with cooking spray and use a fork to create a crisscross pattern on each cookie.

6. Bake 12-15 minutes until set. (These will not be as firm as typical peanut butter cookies, but will be slightly softer and chewier.)

Notes

· You could replace the oats with oat flour or even all-purpose flour.

· These cookies are typically gluten-free, but check the oatmeal label to be sure. Some oats may be processed in the same facilities that process flour.

· You can replace the banana with pumpkin puree or applesauce. Personally, I felt the pumpkin muted the peanut butter flavor too much. And if using applesauce, I would reduce it to 1/4 cup since it tends to be more wet.

· You can chop the oats finely in a small food processor. In fact, you can mix the entire dough in the food processor for convenience.