Reduced Fat Peanut Butter Cookies Food

LOW CARB PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper (do not grease parchment).
• Mix peanut butter, Splenda, egg, vanilla until combined.
• Then slowly mix in chocolate chips.
• Once all mixed portion into 12 balls.
• Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
• Bake at 350 for 12 minutes.
• Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
• Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

HEALTHY PEANUT BUTTER-CHOCOLATE CHIP COOKIES

Steps:

• In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce., Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

PEANUT BUTTER COOKIES (LOW CAL, LOW FAT, HIGH TASTE!)

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.

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

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.