Best 6 Reduced Fat Peanut Butter Cookies Recipes

LOW-FAT PEANUT BUTTER COOKIES

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.

LIGHT AND SOFT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
• Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
• Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
• Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SKINNY PEANUT BUTTER COOKIES

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.

LOW FAT PEANUT BUTTER COOKIES

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/.

LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES

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 COOKIES (CAPTAIN CRUNCH)

Steps:

• Preheat oven to 350.
• In a food processor, add 1/3 cup flour and cereal - pulse mixture until the cereal is finely ground. Add the remaining 1 1/2 cups flour, baking soda and salt - pulse until completely combined.
• In a large mixing bowl, beat together 4 tablespoon softened butter, peanut butter and sugar until light and fluffy. Mix in the melted butter, egg and vanilla until combined. Add the water and mix just until absorbed.
• Scoop out the dough using a tablespoon cookie scoop and roll each piece into a ball. Use the bottom of a glass or measuring cup to flatten the cookies until they are about 1/2" thick. Use a fork to make the crosshatch on top. Bake until the cookies are lightly golden around the edges, but the centers are still soft - about 10 to 14 minutes. Remove the pan from the oven and let cool for 5 minutes. Remove the cookies to a wire rack to cool completely.