Low Sodium Peanut Butter Cookies 5mg Per Cookie Food

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SUGAR-FREE PEANUT BUTTER COOKIES



Sugar-Free Peanut Butter Cookies image

My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.

Provided by lobsteriffic

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 18m

Yield 24

Number Of Ingredients 3

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until center appears dry, about 8 minutes.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 4.9 g, Cholesterol 15.5 mg, Fat 11.7 g, Fiber 1.5 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 62.5 mg, Sugar 1.7 g

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

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