A couple weeks ago, I found a recipe for peanut butter chocolate chip cookies that had cream of wheat in the dough. This really intrigued me. I've tried many, many "healthier" chocolate chip cookie recipes and this one is great! I used almond butter in place of the peanut butter and 2 egg whites in place of the egg replacer. These are delicious, just be careful not to burn them as the tops do not turn golden as they bake.
Almond Butter/ Chocolate Chip Cookies
Ingredients:
2/3 cup firmly packed brown sugar
1/2 cup smooth almond butter
1/3 cup (5 tbsp. plus 1tsp.) light margarine, softened
1/4 cup egg substitute (I used 2 egg whites)
1/2 cup cream of wheat cereal, uncooked
1 tsp. vanilla
1 1/4 cups all purpose flour
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Beat brown sugar, almond butter, margarine, & egg whites until fluffy. Mix in cereal & vanilla. Add dry ingredients. Combine. Fold in chocolate chips. Chill in
refrigerator for about 5 minutes.
refrigerator for about 5 minutes.
1 comment:
Cream of wheat?! Wow... that sounds so intriguing, I want to try it out! Im a big fan of almond butter so I like that you used it in the recipe too. Yum!
Post a Comment