1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
1/3 cup packed light brown sugar
1/3 cup Ideal No Calorie Sweetener (from a 10.6 oz pkg)
1/4 cup I Can't Believe It's Not Butter Spread
2/3 cup reduced-fat chunky peanut butter
2 egg whites
2 tbsp. chopped cocktail peanuts

Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, combine flours, baking soda and salt. Reserve.

In a large bowl, with mixer on medium speed, beat brown sugar, sweetener and spread until creamy. Beat in peanut butter and egg whites until smooth. On low speed, beat in flour mixture until just combined.

Roll dough into 24 balls. Place 3-inches apart on baking sheets. Using a fork, flatten each ball to 1/2-inch thickness. Press a few chopped peanuts into the center of each cookie.

Bake 9-11 minutes or until edges are set and light brown.

CALORIES; 107 per cookie. FAT; 5 grams.

Submitted by: Sherry Monfils