Peanut butter. Sugar. Egg. Vanilla. Using only these four ingredients, you too can make cookie magic. These Magical Peanut Butter Cookies were made using a baking sugar substitute (such as Splenda® for Baking) in place of real sugar for a lower-calorie treat that's just as tasty as its standard counterpart. I skipped the extra sprinkle of sugar on top because I inadvertently added 1⅓ cup sugar substitute to the dough instead of only 1 cup (not good at reading recipes through before starting!). When you're done here, please visit the My Girl, Paula! blog to see what our other members whipped up this week!
In other news, I also made a healthier (and vegan!) version of everyone's favorite cookie a few weeks back. The recipe for Whole Wheat Chocolate Chip Cookies may be found in Vegan Cookies Invade Your Cookie Jar. I'm not sure I'd make these again. They were a bit too healthy tasting; not exactly what I'm looking for when that cookie craving strikes. Don't get me wrong--they were still edible, but I could totally taste the wheat and soy. To be fair, the recipe does call for almond milk and NOT soy milk...but I did the swap because that's what I had on hand. If you're looking to replace your standard chocolate chip cookie recipe (the "back of bag" one, for example) with this one, you won't be fooling anyone. I'm just sayin'. People will notice. I'm hoping for better luck with this recipe from the book.