Lower Calorie Peanut Butter Cookies Food

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LOW-FAT PEANUT BUTTER COOKIES



Low-Fat Peanut Butter Cookies image

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

3 tablespoons butter
2 tablespoons reduced-fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt

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.

SKINNY PEANUT BUTTER COOKIES



Skinny Peanut Butter Cookies image

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

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

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

LOWER FAT PEANUT BUTTER OATMEAL COOKIES



Lower Fat Peanut Butter Oatmeal Cookies image

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

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

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.

LOWER CALORIE PEANUT BUTTER COOKIES



Lower Calorie Peanut Butter Cookies image

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

1/2 cup reduced-fat peanut butter
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1 egg white
3/4 cup Splenda granular
2 tablespoons skim milk, plus extra as needed

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

LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES



Low Calorie and Fabulous Peanut Butter Cookies image

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

1 cup flour
1/2 teaspoon baking soda
2 egg whites
1/2-1 cup margarine
1/3 cup sugar (or sugar substitute like Splenda)
1/3 cup brown sugar
1/2 cup reduced-fat peanut butter
1 teaspoon vanilla
1 cup rolled oats

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!

LOW-FAT PEANUT BUTTER OATMEAL COOKIES



Low-Fat Peanut Butter Oatmeal Cookies image

These simple, low-fat peanut butter oatmeal cookies require just 4 simple ingredients. Satisfy your next cookie craving with these tasty, wholesome little treats.

Provided by Deryn Macey

Categories     Dessert

Time 21m

Yield 12

Number Of Ingredients 7

2 ripe medium-sized bananas (250 g), mashed
1/2 cup (120 g) unsweetened applesauce
2 cups (200 g) rolled oats or quick oats
8 tbsp (48 g) powdered peanut butter
1/4 tsp salt, optional
1 tsp vanilla, optional
1/2 cup dairy-free chocolate chips, optional (85 g)

Steps:

  • Pre-heat oven to 350 degrees.
  • Place the mashed bananas in a bowl and stir in the applesauce to combine.
  • Add the oats, powdered peanut butter and salt. Mix well.
  • Prepare a baking tray with parchment paper or a silicone baking mat, or very lightly spray with non-stick cooking spay.
  • Drop 12 spoonfuls of the dough onto the baking tray, pressing down a bit to form cookies.
  • Bake for 16 minutes until golden brown, do not overcook. If they seem slightly underdone when you take them out, that's about right.
  • Let cool on the pan.

Nutrition Facts : ServingSize 1 cookie, Calories 74 calories, Sugar 3 g, Sodium 0.3 mg, Fat 1.2, Carbohydrate 13, Fiber 2.2 g, Protein 3.3 g

LOW FAT PEANUT BUTTER COOKIES



Low Fat Peanut Butter Cookies image

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

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

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

REDUCED FAT PEANUT BUTTER COOKIES



Reduced Fat Peanut Butter Cookies image

Make and share this Reduced Fat Peanut Butter Cookies recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 40m

Yield 42 cookies

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup reduced-fat peanut butter
1/4 cup butter (1/2 stick)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
3 tablespoons nonfat milk
1 1/4 teaspoons vanilla extract

Steps:

  • Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
  • In medium size bowl, mix flour,baking soda, and salt.
  • In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
  • Add sugar; beat 2 minutes.
  • Beat in egg, milk and vanilla.
  • On low, beat in flour mixture.
  • For each cookie, roll about a tablespoon of dough into a ball.
  • Place balls on sheets, 2 inches apart.
  • With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
  • Bake 12 to 14 minutes.

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