Lower Fat Peanut Butter Spread Recipes

SKINNY PEANUT BUTTER COOKIES

We're always finding new ways to enjoy our favorite recipes. While we love indulging in classic peanut butter cookies, some days we would rather enjoy that same delicious taste with a better-for-you, low-calorie recipe instead! We substituted in a combination of whole wheat flour, honey, brown sugar, and vegetable oil so these low-calorie peanut butter cookies would stay sweet and chewy but have less fat and fewer calories than the original recipe. Don't worry, you don't need to tell anyone, just enjoy them for how delicious they look and taste!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 30

Number Of Ingredients 11

Skinny Peanut Butter Cookies image

Steps:

Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal™ whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar

REDUCED FAT PEANUT BUTTER PIE

I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Reduced Fat Peanut Butter Pie image

Steps:

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.

Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

1-3/4 cups cold 2% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/3 cup reduced-fat creamy peanut butter
1 reduced-fat graham cracker crust (9 inches)
2 cups reduced-fat whipped topping
8 teaspoons chocolate syrup

LOW FAT PEANUT BUTTER COOKIES

This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/ One of my favs! Thank you my Vegan Cookbook for finally giving me a tasty AND healthy peanut butter cookie recipe :) This wholesome peanut butter cookie recipe trims the fat, calories and prep time. And the taste is divine! The only flour in this recipe is a 1/2 Cup of Whole Wheat Flour, but you would never guess. Don't get out a sauce pan, and you can forget about dragging out a mixer. All you need is a mixing bowl and a spoon! It's the perfect go to cookie recipe when you need a sweet fix and you're too tired to work for it.

Provided by PiceSeasGirl

Categories Drop Cookies

Time 25m

Yield 18 Cookies

Number Of Ingredients 12

Low Fat Peanut Butter Cookies image

Steps:

Preheat oven to 325°F.
Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little.
Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like.
Bake for 10 - 15 minutes.
After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool.
This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.

Nutrition Facts : Calories 99, Fat 4.2, SaturatedFat 0.6, Sodium 107, Carbohydrate 14.3, Fiber 1.2, Sugar 9, Protein 1.9

Ingredients

1/2 cup whole wheat flour
1/4 cup ground flax seeds
1/2 cup quick oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons canola oil
1 tablespoon applesauce
1/4 cup maple syrup
1/4 cup peanut butter, Organic Creamy Style

LOWER FAT PEANUT BUTTER OATMEAL COOKIES

I worked on recipe #26766 to lower the fat and increase the healthfulness, They turned out nice - you could eat them for breakfast and not feel guilty. Note: Food process 1-1/4 cups or quick oats to make 1 cup oat flour (ingredient below).

Provided by Chuck_Roast

Categories Drop Cookies

Time 25m

Yield 32 Cookies, 32 serving(s)

Number Of Ingredients 13

Lower Fat Peanut Butter Oatmeal Cookies image

Steps:

1. In a mixing bowl, add butter, shortening, sugars, honey, and peanut butter. Use the whisk attachment and mix/beat well,.
2. Add egg and vanilla and whip until fluffy.
3. Whisk together wheat flour, oat flour, baking soda, and salt. Add slowly to wet ingredients until just incorporated.
4. Use a spatula and incorporate the quick oats.
5. The dough will be slighly sticky. Refrigerate for an hour to make it handle more easily.
6. Preheat oven to 350°F.
7. Roll into about 30-36 balls and bake for approx 12-15 minutes - they can brown nicely and still not become crispy.

Ingredients

1/4 cup shortening
1/4 cup butter (softened)
1/3 cup sugar
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla
1 1/4 cups peanut butter (I like extra chunky)
1 egg
1 cup oat flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick-cooking oats

PEANUT BUTTER SPREAD

As far back as I can remember, this spread has been used for sandwiches served after church services. It's especially tasty on toast. -Maudie Raber, Millersburg, Ohio

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 5 half-pints.

Number Of Ingredients 4

Peanut Butter Spread image

Steps:

In a large bowl, beat all ingredients until smooth. Place in sterilized half-pint jars. Store at room temperature.

Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

2 cups peanut butter
1 jar (7 ounces) marshmallow creme
1 cup dark corn syrup
1 cup light corn syrup

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LOW CALORIE PEANUT BUTTER - THE BIG MAN'S WORLD

Web Jun 5, 2021 Instructions In a mixing bowl, add the peanut flour, peanut butter, and water, and mix together, until combined and mostly smooth. …
From thebigmansworld.com
Ratings 46
Category Appetizer
Cuisine American
Total Time 2 mins

In a mixing bowl, add the peanut flour, peanut butter, and water, and mix together, until combined and mostly smooth. If the mixture is too thick, slowly add more water until your desired consistency is reached.

Lower Fat Peanut Butter Spread Recipes

SKINNY PEANUT BUTTER COOKIES

REDUCED FAT PEANUT BUTTER PIE

I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana

LOW FAT PEANUT BUTTER COOKIES

LOWER FAT PEANUT BUTTER OATMEAL COOKIES

I worked on recipe #26766 to lower the fat and increase the healthfulness, They turned out nice - you could eat them for breakfast and not feel guilty. Note: Food process 1-1/4 cups or quick oats to make 1 cup oat flour (ingredient below).

PEANUT BUTTER SPREAD

As far back as I can remember, this spread has been used for sandwiches served after church services. It's especially tasty on toast. -Maudie Raber, Millersburg, Ohio

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