I woke up ready to bake. I’ve had 2 jars of PB2 (powdered peanut butter) sitting in my pantry for about two weeks now and I’d been wanting to try my hand at some low calorie peanut butter cookies. I knew PB2 would be an awesome substitute for full-fat peanut butter in a lot of different recipes, but I wasn’t sure how well it would fare in baking. Let’s call this my noble attempt.
First off, the number 1 rule of baking is probably this: make sure you have all necessary ingredients in the house before you start mixing your dough. Oops! I had to run out for eggs with a half-measured bowl of peanut butter & sugar sitting on the counter. Not off to a great start.