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Skinny Peanut Butter Cookies

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Skinny Peanut Butter Cookies
  • Prep Time 45 min
  • Total Time 60 min
  • Servings 30
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41% less fat • 50% less sat fat • 1g fiber than the original recipe. Honey adds sweetness and texture to a favorite cookie now made with whole wheat flour.

Ingredients

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

Directions

  • 1 Heat oven to 375ºF. 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.
  • 2 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.
  • 3 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.
Tips  

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

If you want cookies with a little less fat content, you can try reduced-fat peanut butter instead of regular. We tested the recipe with 25% less-fat peanut butter spread and had good results.

The honey in this recipe enhances the flavor and cookie texture.

Nutrition Information 
No nutrition information available for this recipe
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