25 Calorie Peanut Butter Chocolate Chip Cookie
Macros (makes 18 cookies)
25 Cals, 2g Carbs, 1g Fat, 2g Protein
Ingredients
Wet:
1 Whole Egg
50g or 3.5tbsp Light Butter, Melted
24g or 2tbsp Brown Sugar Substitute (I used Swerve)
Dry:
25g or 3tbsp PBfit Peanut Butter Powder
20g or 2/3 Scoops Peanut Butter or Chocolate Casein Protein Powder (I used optimum nutrition)
72g or 6tbsp Granular Sugar Substitute (I used Swerve)
3g or 0.5tsp Baking Soda
2g or 0.5tsp Cream of Tartar
1g or 0.5tsp Salt
Mix-in:
20g or 1.5tbsp Mini Chocolate Chips/Peanut Butter Chips
Ingredients
Directions
1
- Preheat oven to 350 degrees.
- Grab a mixing bowl. Add ingredients for wet ingredients. Mix.
- Grab another mixing bowl. Add ingredients for dry ingredients. Mix.
- Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Add ingredients for mix-in. Mix again.
- Add cookie dough to fridge for 15 minutes.
- Grab cookie sheet. Spray with cooking spray or add parchment paper. Form batter into 18 cookies and add to cookie sheet (make them into small cookies they will expand a lot while baking).
- Add splash of water on hands and flatten them.
- Bake at 350 degrees for 7-8 minutes (take out slightly underdone as they will cook out of the oven). Then enjoy!
Notes
Directions
1
- Preheat oven to 350 degrees.
- Grab a mixing bowl. Add ingredients for wet ingredients. Mix.
- Grab another mixing bowl. Add ingredients for dry ingredients. Mix.
- Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Add ingredients for mix-in. Mix again.
- Add cookie dough to fridge for 15 minutes.
- Grab cookie sheet. Spray with cooking spray or add parchment paper. Form batter into 18 cookies and add to cookie sheet (make them into small cookies they will expand a lot while baking).
- Add splash of water on hands and flatten them.
- Bake at 350 degrees for 7-8 minutes (take out slightly underdone as they will cook out of the oven). Then enjoy!
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