Low Fat Peanut Butter Cookies

Low Fat Peanut Butter Cookies
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Source: http://benandpaige.wordpress.com
See all 2 photos
Source: http://skipthepie.org

I love peanut butter cookies. Being able to use a peanut butter flavored cereal, to replace some of the flour, and reduce the amount of actual peanut butter, is somewhat brilliant. I have made these different ways. I’ve made them with mini chocolate chips butterscotch chips, dollops of strawberry jam, nuts, white chocolate chips, and so on. I’ve also made them plain, which is actually my favorite way. At least for now, it is.

Makes about 2 dozen cookies.


1/3 cup of all purpose flour

1 1/3 cup of peanut butter flavored cereal

1 1/2 cups all purpose flour

1/4 tsp salt

4 tbsp unsalted butter

5 tbsp low fat crunchy peanut butter

1 1/1/4 cups of packed brown sugar

2 tbsp unsalted butter

1 large egg

1 tsp vanilla or maple extract


Preheat oven to 350 degrees F

In food processor, or blender, combine 1/3 cup flour, and peanut butter cereal. Pulse mixture, until cereal is finely ground. Add remaining flour, baking soda, and salt. Pulse until combined.

In large mixer bowl, beat together 4 tbsp softened butter, peanut butter, and sugar, on medium speed, until light and fluffy. Add melted butter, egg, and vanilla, or maple.

Slowly pour flour/cereal mixture in to wet mixture until combined. Beat on medium speed then with a spoon, until well combined. Add a tbsp of water, mix thoroughly with wooden spoon

Lightly spray cookie sheet, scoop dough, using tbsp, sized cookie scoop or a regular tbsp from yor silverware drawer. Roll in to balls. Use bottom of glass to flatten each cookie to about 1/2 inch thick. Use fork to make crosshatch on top. Bake about 10-14 minutes, until cookies are golden around edges, yet centers are still a bit soft. Remove from oven, cool for 5 minutes, away from heat. Then remove to wire racks.

Note: if you use chips, or nuts, it will increase the fat, and calorie content.

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