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Nearly No Fat Peanut Butter Chocolate Chip Cookies

Ingredients

  • ½ cup (125 mL) granulated sugar
  • ½ cup (125 mL) brown sugar
  • ¼ cup (64 mL) Lactantia unsalted butter, room temperature
  • ¼ cup (64 mL) smooth peanut butter
  • ½ cup (125 mL) Astro® BioBest® Plain yogourt
  • 1 large egg
  • 1 tsp (5 mL) vanilla extract
  • 1¾ cups (218 g) all-purpose flour
  • ½ tsp (2.5 mL) baking soda
  • ½ tsp (2.5 mL) salt
  • ¾ cup (126 g) semisweet chocolate chips

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a bowl cream together granulated sugar, brown sugar, Lactantia butter and peanut butter. Beat in Astro BioBest yogourt, egg and vanilla extract.
  3. In a small bowl blend flour, baking soda and salt. Add dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips.
  4. Spoon 2 tbsp of batter onto a baking sheet lined with tin foil. Leave 2-inches between each cookie. Bake for 15 minutes or until cookies are golden. Cool on a wire rack before serving. Cookies will keep in an airtight container for up to 6 days at room temperature.