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A lighter, moister PB cookie with a touch of banana
1 3/4 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons water
1 1/4 cups brown sugar
3/4 cup SB peanut butter
3 tablespoons milk
1/2 cup SB whipped buttery spread
1 tablespoon vanilla extract
1 very ripe (mushy) banana
Preheat the oven to 375 degrees.
In a small bowl, combine the flour, baking soda and salt.
In a separate bowl, combine all the remaining ingredients (minus the banana).
Combine the two bowls, stirring just until ingredients are mixed. Add the banana and mix.
Cover the dough and put in the fridge and let chill for at least two hours. This will help the cookies to rise and be lighter.
Spray cooking spray on a cookie sheet. Spoon cookies into 2 inch balls and place approx. 3 inches apart on the sheet.
Bake for 15 minutes, or until top and bottom of cookies are firm.
Approx. 20 cookies.
You can also add chocolate chips to the tops of the cookies before baking.
Number of Servings: 20 (52 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 193 kcal
Fat 9 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 5 g
Cholesterol 11 mg
Sodium 227 mg
Carbohydrates 26 g
Dietary Fiber 1 g
Total Sugars 15 g
Protein 4 g