Turn powdered peanut butter into a sweet treat in these protein-packed peanut butter cookie bites.
Have we ever discussed the fact that I live in Augusta, Georgia -- home of The Masters?
Even if you're not of the golfing persuasion, surely you know the tournament I'm talking about. It's sorta like the Super Bowl of golf without the big name half-time show and noteworthy ad launches. Whereas the Super Bowl has pizza, beer and nachos, The Masters has iconic azaleas, epic egg salad sandwiches and apparently, very little hotel space.
I know this about the hotel space because I am one of the thousands of home owners in the Augusta area who rents out my house for Master's week.
I know. It sounds weird. But I promise you. Down here, it's the norm.
Notice I said it was the norm. I didn't say it was easy.
Imagine it. You're getting ready to go on spring break, but before you can throw your luggage in the car, you've gotta prep your home for at least four total strangers to live in it for a week. It is to spring cleaning what a root canal is to a dental check up. The amount of purging and organizing you have to do to get a home livable WITHOUT YOU IN IT is massive.
And nowhere is this more true than in my kitchen.
We started prepping closets and the lesser used spaces of our home weeks ago to get ready for the big move out/move in. But this kitchen... well, you know... there's a lot happening here. There's a lot of food coming in, but the closer Master's gets, the more food that needs to go out.
It is then, of course, no accident that when the topic came up for this month's ReDux as a potential "spring clean your kitchen" theme, I raised my hand to my ReDux team and said YEEEESSSSS. LET'S DO THIS! Selfishly, I knew I'd need to cook up as much in my kitchen as possible, so why not get a little ReDux love outta that recipe, ya know?
So with the challenge of taking only what I had on hand to create a new recipe, I made these cute little guys...
I've had PB2 (powdered peanut butter) that they're made with in my cabinet for a while. One of my more popular posts is this High Protein Tart Cherry Mug Cake, which uses PB2. But I haven't had much use for it in anything else until recently. I've been tinkering around with some macro counting (more about that to come in a later post), but I'll just say that on days when I've counted up a hefty dose of fat in what I've been eating, a powered peanut butter mixture is a super satisfying protein snack without the fat of regular peanut butter. (Please do not misread that to mean I'm swearing off peanut butter. I'm not. I love the stuff and am in no way phobic of the fat in it. I'm merely saying that on a day when everything else has been high fat, I'm currently subbing in a little PB2.) Macro counting tangent aside, let's get back to these cookies.
They are super simple to make and are the perfect healthy, protein boost that'll satisfy your sweet tooth as well. Made with yogurt and egg whites, they're not crispy. So don't expect them to be. They're kinda chewy... but I love them that way. And they make a small enough batch that you can enjoy a few each day and by the time you have to vacate your house for strangers to come in, they'll all be gone.
Oh wait. That's just me.
So go ahead... make as many batches as you like. In fact, invite me over. It's not like I can stay here much longer *wink.*
Be sure to check out what my fellow ReDuxers are cooking up for this month's challenge by clicking here:
Turn powdered peanut butter into a sweet treat w/ protein-packed peanut butter cookie bites via #TheRecipeReDux Tweet this
Powdered Peanut Butter Cookie Bites
- 1/2 cup vanilla nonfat Greek yogurt
- 3 tablespoons Truvia baking blend
- 2 tablespoons liquid egg whites
- 3/4 cup (72g) powdered peanut butter (I used PB2)
- Pinch of salt
- Preheat oven to 350 degrees F.
- Combine all ingredients using a food processor or mixer; mix well.
- Drop by teaspoons onto a Silpat or parchment lined baking sheet.
- Bake 12 minutes or until set. (Cookies will be soft and chewy).