Kodiak 1WW Peanut Butter Cookies

1. Preheat your oven to 350 degrees.
2. Line a cookie sheet with parchment paper.
3. In a large mixing bowl, cream together the two sugar substitutes and PETER PAN WHIPPED 1/3 LESS SUGAR PEANUT BUTTER. Mix until thoroughly combined.
4. Whisk in the egg whites, water and EXTRACT until smooth.
5. Add KODIAK CAKES PROTEIN PANCAKE POWER CAKES, FLAPJACK AND WAFFLE BAKING MIX along with the peanut butter powder and stir until fully combined and a smooth dough is formed.
6. Drop the dough by 1 rounded tablespoon onto a cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16-18 cookies.
7. Cook for 8-10 minutes or until the edges are lightly golden.

Notes:

1. If you are following the WW purple or blue plan you can substitute the 2 egg whites for one large egg for the same point value.
2. You can make Kodiak cakes an alternative to self-raising flour (the point value for each cookie will be 2 points with this alternative).
3. These cookies can be stored in an air-tight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months.
4. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the WW recipe builder-since this recipe contains zero-point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.