This recipe makes traditional chocolate chip cookies just slightly less evil nutritionally. Do not make them if you have self-control problems!
1-3/4 c. flour
1/4 c. chocolate PB2 (or regular PB2)
1/4 c. chocolate protein powder
1 tsp salt
1 tsp baking soda
1 c. butter or margarine, softened (or 2/3 c. butter + 1/3 c. peanut butter)
3/4 c. Splenda baking blend
3/4 c. Splenda brown sugar blend
1 tsp vanilla extract
2 large eggs (or 1/2 c. eggbeaters)
2 cups sugar-free chocolate chips
Preheat oven to 375F.
Combine flour, PB2, protein powder, baking soda and salt in a bowl.
Beat butter, Splenda, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded spoonful onto ungreased baking sheets.
Bake 9-10 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Yield: 60 cookies