I was trying to make peanut butter cookies without added shortening, butter, or egg yolks, so I would have less cholesterol in this dessert. Whether you use creamy or crunchy standard peanut butter, I think you’ll never miss the added fats! (I have not tried this with ‘all natural’ peanut butter. It may be good that way too!)
Makes about 2 dozen.
- 1/2 c creamy or chunky peanut butter
- 2 egg whites
- 1/2 tsp vanilla
- 1/2 c brown sugar, packed
- 1/2 c all purpose unbleached flour
- 1 tsp baking powder
- 1/2 c old fashioned oats
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, lightly beat the egg whites.
- Add peanut butter and vanilla. Blend well with a spoon.
- Add brown sugar and beat by hand until well-combined.
- Add flour and baking powder. Mix well.
- Fold in the oatmeal.
- Use clean hands to do the final mixing. Scoop off rounded tablespoons of the cookie dough and form into 1-inch balls. Place them 1 1/2 inch apart on the parchment lined sheet. You may need to work in 2 batches if you have baking half-sheets.
- Use the back of a fork to press the traditional lines in the cookies and flatten them a bit.
- Bake 8 minutes. Cool in pan.