Nearly No Fat Peanut Butter Chocolate Chip Cookies

Ingredients

• ½ cup (125 mL) granulated sugar
• ½ cup (125 mL) brown sugar
• ¼ cup (64 mL) Lactantia unsalted butter, room temperature
• ¼ cup (64 mL) smooth peanut butter
• ½ cup (125 mL) Astro® BioBest® Plain yogurt
• 1 large egg
• 1 tsp (5 mL) vanilla extract
• 1¾ cups (218 g) all-purpose flour
• ½ tsp (2.5 mL) baking soda
• ½ tsp (2.5 mL) salt
• ¾ cup (126 g) semisweet chocolate chips

Preparation

1. Preheat oven to 350°F (180°C).
2. In a bowl cream together granulated sugar, brown sugar, Lactantia butter and peanut butter. Beat in Astro BioBest yogurt, egg and vanilla extract.
3. In a small bowl blend flour, baking soda and salt. Add dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips.
4. Spoon 2 tbsp of batter onto a baking sheet lined with tin foil. Leave 2-inches between each cookie. Bake for 15 minutes or until cookies are golden. Cool on a wire rack before serving. Cookies will keep in an airtight container for up to 6 days at room temperature.