PB2 Cookies

It was just another night of peanut butter cravings to help bring these bad boys to life. But since it’s week before graduation, and I’m already indulging in decadent New Orleans food, I wanted a lighter way to satisfy my craving—so I turned to PB2 for a low-cal option.

These cookies are dense and moist, and complemented nicely by some dark chocolate chips. They’re also naturally sweetened and made with nourishing spelt flour.

Keep them in the fridge to make them last long, up to two weeks.

Ingredients

• 1 cup PB2
• 1/2 cup water
• 1 egg
• 1/2 cup spelt flour
• 1/4 tsp baking powder
• 1/4 cup maple syrup
• Sprinkle of dark chocolate chips (I never measure the chocolate)

Directions

• Preheat the oven to 375 degrees.
• In a bowl, combine all the ingredients and stir well.
• Scoop out small balls of dough onto a baking sheet lined with parchment paper.
• Bake for 10 minutes and let cool.
• Enjoy!