Best 4 Lower Calorie Peanut Butter Cookies Recipes
Craving a sweet and nutty treat without the guilt? Look no further than these lower-calorie peanut butter cookies! Made with wholesome ingredients and a touch of sweetness, these cookies are a delightful indulgence that won't break the calorie bank.
In this article, we've gathered a collection of lower-calorie peanut butter cookie recipes that cater to various dietary preferences and tastes. From classic peanut butter cookies with a reduced-calorie twist to innovative variations like vegan, gluten-free, and keto-friendly versions, we have something for everyone.
Peanut butter enthusiasts will love the classic lower-calorie peanut butter cookie recipe, which features a blend of peanut butter, oats, and natural sweeteners for a satisfying crunch and a burst of peanut butter flavor. For those seeking a healthier alternative, the vegan peanut butter cookie recipe offers a dairy-free and egg-free version made with almond flour and maple syrup, resulting in a chewy and delicious cookie.
If you're gluten-intolerant or looking for a grain-free option, the gluten-free peanut butter cookie recipe is a perfect choice. This recipe uses almond flour and coconut flour instead of wheat flour, creating a soft and crumbly cookie that's every bit as satisfying as the classic version.
And for those following a ketogenic diet, the keto peanut butter cookie recipe is a dream come true. Made with almond flour, coconut flour, and a sugar-free sweetener, these cookies are low in carbs and high in healthy fats, making them a guilt-free indulgence.
With these lower-calorie peanut butter cookie recipes, you can enjoy your favorite treat without compromising your health goals. So preheat your oven, gather your ingredients, and let's embark on a baking adventure that's both delicious and nutritious!
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.
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
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
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!
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
Tips:
- Use natural peanut butter: It has a richer flavor and is healthier than processed peanut butter.
- Chill the dough: This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough: Overmixing will make the cookies tough.
- Bake the cookies at a high temperature: This will help them get crispy on the outside and chewy on the inside.
- Let the cookies cool completely before serving: This will help them firm up and develop their full flavor.
Conclusion:
These lower-calorie peanut butter cookies are a delicious and healthy snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a few simple substitutions, you can make these cookies gluten-free, vegan, or even lower in calories. So next time you're craving a sweet treat, reach for one of these lower-calorie peanut butter cookies instead of a high-calorie alternative.
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