Low Fat Peanut Butter Cookies Recipes

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.

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/.

Steps:

• Blend well. Roll cookie dough into 24 equal balls. Place on ungreased cookie sheet. Bake @ 350 for 7-8 minute Cool 10 min and removed to wire rack to finish cooling.

Steps:

• Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
• In medium size bowl, mix flour,baking soda, and salt.
• In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
• Add sugar; beat 2 minutes.
• Beat in egg, milk and vanilla.
• On low, beat in flour mixture.
• For each cookie, roll about a tablespoon of dough into a ball.
• Place balls on sheets, 2 inches apart.
• With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
• Bake 12 to 14 minutes.

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!

Steps:

• 1. In a mixing bowl, add butter, shortening, sugars, honey, and peanut butter. Use the whisk attachment and mix/beat well,.
• 2. Add egg and vanilla and whip until fluffy.
• 3. Whisk together wheat flour, oat flour, baking soda, and salt. Add slowly to wet ingredients until just incorporated.
• 4. Use a spatula and incorporate the quick oats.
• 5. The dough will be slighly sticky. Refrigerate for an hour to make it handle more easily.
• 6. Preheat oven to 350°F.
• 7. Roll into about 30-36 balls and bake for approx 12-15 minutes - they can brown nicely and still not become crispy.

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.