1 cup chocolate chips
3 large eggs whites or 1 egg or 1 flax egg (1 tablespoon flax seed, 3 tablespoon water)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup calorie free sugar such as Stevia or Splenda
1 cup peanut butter
1 teaspoon water
Preheat oven to 350F. Beat egg, Splenda, baking powder and vanilla for about one minute. Add peanut butter and water and beat together. Mixture will seem dry, just be sure the peanut butter is mixed well with other ingredients. Add in chocolate chips.
Using a non-stick cookie sheet measure out a teaspoon of dough for each cookie. Smash down with a fork. Bake for 15-17 minutes until cookies are firm and brown on the edges.
Vegan: In coffee grinder, grind 1 tablespoon flax seed. In small bowl put in ground flax
and then 3 tablespoons of hot water. Whisk mixture, it will take about 3 minutes to thicken. Put in frig for 1 hour, so best to make your "flax seed egg" as your first step.
You can use your favorite cookie recipe, we used chocolate chip cookies that are ready for baking in your grocery store frig section. You can make these any size depending on your muffin pan size.