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.
COOKIE PRESS LOW FAT BUTTER COOKIES
A low-fat, low-cal version of the traditional butter cookie. I like the vanilla, but my children love the peppermint extract instead.
Provided by jenlyn33922
Categories Dessert
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Blend Smart Balance, Splenda and Egg Beaters until creamy.
- Gradually add flour and salt.
- Gently blend in vanilla.
- Refrigerate 45 minutes to one hour.
- Put dough in cookie press and press out cookies onto cookie sheet.
- You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
- Bake at 350° for 8 to 10 minutes.
Nutrition Facts : Calories 78.7, Fat 4.8, SaturatedFat 1.4, Sodium 57.5, Carbohydrate 7.5, Fiber 0.3, Sugar 0.1, Protein 1
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!
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
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
PRESS-AND-BAKE SUGAR COOKIES
No need to hassle with counter space and rolling pins with these press-and-bake sugar cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 120
Number Of Ingredients 11
Steps:
- In large bowl with electric mixer, beat granulated sugar, powdered sugar and butter on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
- On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
- Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
- Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g
COOKIE PRESS BUTTER COOKIES
This is an old family recipe that makes a very delicious cookie.
Provided by Laura Owen
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Yield 48
Number Of Ingredients 9
Steps:
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 11.7 g, Cholesterol 23.8 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 3.7 mg, Sugar 4.2 g
LOW FAT SUGAR COOKIES OF GOODNESS
Low fat Wieght Watcher friendly sugar cookies that I promise will not ruin that diet of yours that you have been working so hard to stick too...
Provided by sydneysgal
Categories Dessert
Time 25m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine apple sauce and sugar until well mixed.
- Add egg and vanilla and continue to mix.
- Combine flour, baking powder, and salt in another bowl. Add gradually to egg mixture.
- Take roughly a tablespoon size portion of dough and place it onto a lighty greased cookie sheet. Works best if pressed flat (the dough when making the cookie).
- Bake in oven for 10 minutes.
- Take out of oven and remove from cookie sheet.
- To make the frosting, in an electric mixer preferably, combine powdered sugar and butter and vanilla. Add water according to consistency of frosting.
Nutrition Facts : Calories 41.1, Fat 0.1, Sodium 20.6, Carbohydrate 9.6, Fiber 0.1, Sugar 5.7, Protein 0.6
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
CHOLESTEROL FREE, LOW FAT COOKIES W/ ICING
A cholesterol-free cookie w/ virtually no saturated fat (the kind you want to stay away from if trying to manage cholesterol levels) & no margarine, butter or shortening! This recipe originally began as a very sweet vegan pie crust #171844. I thought w/ a few changes, it would be a good iced cookie. I love them! Hope you do too. These are definitely best when iced as the cookie isn't very sweet by itself.
Provided by Chef C.S.
Categories Dessert
Time 25m
Yield 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
- Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
- Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don't let them get brown. Brown means over cooked in this case.
- Let cool on cooling racks. When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.
Nutrition Facts : Calories 82.9, Fat 3.5, SaturatedFat 0.3, Sodium 96.8, Carbohydrate 11.6, Fiber 0.4, Sugar 1.8, Protein 1.2
REDUCED FAT PEANUT BUTTER COOKIES
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
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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