PEANUT BUTTER COOKIES (LOW CAL, LOW FAT, HIGH TASTE!)
The cookies use unsweetened applesauce instead of oil or butter thus keeping them ultra low in fat! Great for those who are trying to reduce both fats and calories.... but crave fresh baked goods! Simple to prepare.
Provided by Health-Minded Chef
Categories Drop Cookies
Time 35m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees (F).
- Spray cookie sheets with a now calorie non-stick spray.
- Sift together all dry ingredients.
- In a separate bowl, thoroughly combine all remaining ingredients.
- Gradually add dry ingredients to wet ingredients until well blended.
- Shape 3/4 inch balls and place balls at least 1 inch apart from each other.
- Dip a fork in flour and gently flatten each ball with fork in crisscross pattern
- Bake for approximately 10 minutes, or until edges are golden brown.
Nutrition Facts : Calories 61.5, Fat 0.1, Sodium 103.9, Carbohydrate 14.4, Fiber 0.5, Sugar 8.7, Protein 1
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
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!
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
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