Low Fat Peanut Butter Cookies
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, 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.Original Release Date: January 16, 2008| Nutritional Facts |   |
| Servings 18 | Serving Size 1 Cookie |
| | Calories | 95 |
| Fat | 4g |
| Carbohydrates | 14g |
| Protein | 2 |
| Fiber | 1.25g |
| Sugar | 8g |
| Sodium | 100mg | | |
Read Comments or Leave CommentsWant to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Low Fat Peanut Butter Cookies blog entry.
Overall Time: 22 Minutes
Prep Time: 10 Minutes Cook Time: 12 Minutes
- 1/2 Cup Whole Wheat Flour
- 1/4 Cup Ground Flax Seed
- 1/2 Cup Quick Oats
- 1/2 Cup Brown Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 2 Tablespoons Canola Oil
- 1 Tablespoon Applesauce
- 1/4 Cup Maple Syrup
- 1/4 Cup Creamy Style Organic peanut Butter
Preheat oven to 325 degrees. 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 1/2 inches apart. Smash them down some with a fork. Then sprinkle with course sugar if you like. Place into oven and bake 10 to 12 minutes or until bottoms are lightly golden.
After they are baked let them cool for 15 minutes before you dig in. They will be soft out of the oven and crisp up as they cool.