LOW-FAT PEANUT BUTTER COOKIES
When you bite into one of these yummy cookies, you'll never guess it's low in fat. This is my family's favorite healthy peanut butter cookie recipe. -Maria Regakis, Saugus, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
LOWER CALORIE PEANUT BUTTER COOKIES
This recipe makes a small batch of dense, fudge-like and very peanut buttery cookies, but much lower in calories for those of us who try to be careful. I have always loved peanut butter, but I can't get on board with how greasy most peanut butter cookies are. As this recipe does not use butter, the cookies come out much less greasy, but without being dry. This will not produce a classic peanut butter cookie, so if that's what you're after, you'll come away disappointed. But it does make a very nice, thick-textured sweet treat for peanut butter lovers.
Provided by Erin R.
Categories Drop Cookies
Time 14m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- Oven 375.
- In small mixing bowl, cream peanut butter and flour by adding the flour gradually.
- Add baking soda and egg white.
- Gradually add in Splenda.
- Add milk (batter will be crumbly at this point) plus extra, a half-teaspoonful at a time until batter is the correct consistency. Be careful not to get it too wet, add just enough milk that it sticks together in the usual cookie dough form.
- Drop by teaspoonsful onto greased cookie sheet and shape into round cookies with your spoons. They will not spread, so you can fit them all on the same sheet. If desired, sprinkle tops with sugar, but they are also good without.
- Bake 9 minutes. Allow to cool on cookie sheet for a few minutes before moving.
Nutrition Facts : Calories 19.4, Fat 0.1, Cholesterol 0.1, Sodium 32.5, Carbohydrate 3.8, Fiber 0.6, Protein 1.1
LOWEST CALORIE PEANUT BUTTER COOKIES EVER!!!
I didn't have splenda right now so i used sugar but if you use splenda you can get even more calories knocked off this recipe!
Provided by NicoleRenee
Categories Dessert
Time 15m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix all in a bowl.
- Spoon onto cookie sheet.
- Use fork to press down.
- Bake at 350 for 10 min, keep an eye on them should be moist with slightly brown edges. Keep cooking as long as you want.
- Enjoy!
LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES
I found this recipe in a Low Calorie cookbook that was written before Low Calorie was truly en vogue. I made these cookies last weekend and the whole family LOVED them. They stay soft, but are best right out of the oven. (They won't stay around long anyway!)
Provided by CalorieCounter
Categories Drop Cookies
Time 20m
Yield 36 Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine flour and baking soda in small bowl and set aside.
- In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter.
- Beat until smooth, scraping edges as necessary.
- Add in egg whites and vanilla and mix well.
- Now add the flour mixture and beat slowly.
- Fold in oats using a spatula.
- Drop onto ungreased cookie sheet.
- These cookies don't spread very much so you can put them fairly close together.
- Bake 8-10 minutes or until edges turn golden brown.
- This recipe yields about 36 medium cookies.
- Each cookie has about 70 calories- not too shabby!
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