I felt like baking tonight and was in the mood for chocolate chip cookies. I recalled a recipe I had used before for chocolate chip cookies on Skinnytaste . However, I wanted to find a way to make an even lighter version so I made a few of my own changes and here is what I ended up with. Yummy peanut butter, chocolate chip cookies that you don’t have to feel guilty about eating!

Ingredients:
1/2 cup King Arthur Wheat Flour
1/2 cup All Purpose Flour
1/4 cup Sugar
4 oz Unsweetened Apple Sauce
1 tablespoon Natural Unsweetened Peanut Butter
1/2 cup Sunspire Vegan Carob Chips
1 Large Egg White (3 tablespoons liquid)
3 tablespoons Unsweetened Plain Almondmilk
1 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt

Directions:
Preheat oven to 350°. Line cookie sheet with parchment paper or lightly spray cookie sheet with cooking spray.

In a large bowl, combine all ingredients except carob chips.

Mix until batter is moist. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in carob chips.

Drop 1 tablespoon of batter for each cookie about 1 inch apart onto baking sheet.

Bake 12-15 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pan to cool on wire racks.

This recipe yields 12 cookies. Each cookie contains 93 calories, 2.5 g Fat, 1.5 g Sat Fat.