BF wanted Choco-Chunk Reese's PB Cookies, and I snuck in diabetic chocolate & splenda...

Ingredients

1 1/2	cups Whole Wheat Flour
2	tsp baking powder
1	tsp baking soda
1/4	cup
2	egg whites
2	tbs imitation vanilla extract
1 1/2	cup splenda granular
1/4	cup
1/2	cup
5	pieces
2	servings

Directions

1. Mix everything together for the base cookie mix. Then add in 1 good size bar of dark chocolate (diabetic chocolate, the one I used was 70% bitter cocoa and also the whole bar was 200 cals and sugar free). Then I used Russell Stover's Peanut Butter Cups. I used 3.5 packages (total of 7 PB cups). These are also Sugar free and low in cals. Then I made 10 gigantic cookes and tossed em in a oven preheated to 350 for about 12 minutes. I like 'em kinda chewy though and you could most definitely make em biscotti like if you cooked them for about 20 minutes and shaped them thinner.
   
   
2. Have fun!
   
   

Categories

Chocolate, Dessert, American, American-Southern, Christmas, Cocktail Party, Easter, Fourth of July, Hanukkah, St. Patrick's Day, Super Bowl, Thanksgiving, Valentine's Day, Advance, Bake, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol Low in sugar

Bad points Contains alcohol