Last Updated: By Linnie 23 Comments
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Healthy and Skinny Peanut Butter Cookie without the butter, oil and cut the sugar more than half.
I was on a mission for a healthier peanut butter cookie. As some of you might know, I am obsessed with peanut butter.
I’m on one of those kicks that keeping a spoon and the jar away from each other and into my belly is a battle. constant daily battle lol.
I can easily devour an entire jar before I know it. Training for this 25k and the longer distance training hasn’t helped in the matter, I am always hungry! It’s better than a gallon of ice cream though, right?
When a woman is on a mission though, stay out of her way. Especially me, I was beginning to get discouragedwhenbatch after batch kept not turning out.Maybe even a little cranky, butI was on a mission!
Each batch got closer and closer to what I envision as the perfect peanut butter cookie so I knew I was on the right track.
Tried some recipes I found online but they turned out dry and not to my standards of what a peanut butter cookie should taste like. I was heartbroken when I realized how much deliciouspeanut butterwas wasted trying to get the best cookie!
FinallyI pulled batch #6 out of the ovenis when itwas allll worth it. These babies are moist,with perfect peanut buttery goodness. The best part? They are missing the stick of butter, oil and sugar is cut way more than half! People had no clue these were healthier cookies! An entire plate at work disappeared before noon. Successss.
These peanut butter cookies aren’t only my favorite but my husbands as well. He’s a tough man to sell when you healthify desserts.
These cookiesI can’t even keep hisfingers away from swiping them!Me personally I could cut the sugar even more, down to about 1/8 cup of sugar.
I did it on my dark chocolate peanut butter cookie version and couldn’t even tell the difference! Yes, I used Peanut Butter & Co Dark Chocolate Dreams formy 7th batch since I am in lovewith the brand to begin with and well, why not??
They taste like delicious no bake cookies, just baked. Definitely a win. Whoever had the idea that dark chocolate and peanut butter should be put together… I love you.
Skinny Peanut Butter Cookies Recipe
Dessert
Healthy, Gluten-Free, Low-Sugar, Dairy-Free
American
Healthy and Skinny Peanut Butter Cookie without the butter, oil and cut the sugar more than half.
Yield: 18
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Ingredients:
- 1/2 cup creamy peanut butter
- 3/4 teaspoon baking soda
- 1/4 cupgluten-free flour (whole wheat flour also works)
- 1/8 - 1/4 cup sugar
- 2 Tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg white
Directions:
- 1. Preheat oven to 350 F.
- 2. Mix all ingredients together is a medium size mixing bowl.
- 3. Form cookie balls and place on two greased cookie sheets.
- 4. Flatten each cookie ball with hands to about a 2 inches diameter and 1/4 inch thick.
- 5. With a fork indent the tops of cookies with the crisscross pattern.
- 6. Bake for 7-9 minutes, they will look underdone but still take them out.
- 7. Let cool for 5-10 minutes before removing from the tray.
Author: Linnie
Nutrition Information:
Serving size: 1 cookie
Calories: 68
Other nutrition information: Fat: 4.0 g Saturated fat: .6 g Unsaturated fat: 0 g Carbohydrates: 7.2 g Sugar: 4.5 g Sodium: 38.7 mg Fiber: 0 g Protein: 2.2 g Cholesterol: 0 mg
Recipe, images, and text © Veggie Balance
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(172 votes, average: 3.77 out of 5)
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Comments
Gerry saysMade these an hour ago and they are almost all gone. It is difficult to tell that these are skinny versus regular. Definitely a keeper recipe. For those on WW PointsPlus, 2 points per cookie. Easy recipe, great taste, and skinny – who could ask for more 🙂
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- Lindsay says
Thank you so much Gerry, so happy you liked them! They don’t last long in my household either. 🙂 Enjoy and thanks for stopping by!
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- Pri says
Hello can’t wait to make these! I had a question, does the receioe call for using 1/8 or up to 1/4 cup of sugar?
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- Lindsay says
You can use either and they will turn out. We prefer less sugar ourselves but if you are new to low-sugar than 1/4 cup might be a good step.
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- Rachel says
I’ve been on a baking kick these past few days and I found your blog while browsing pinterest for some healthy cookie recipes and me being a lover of peanut butter decided to try out this one! Didn’t even notice this is from last year haha. They’re in the oven right now and I’m so excited to see how they turn out! I also loved making them and the criss-cross pattern is so cute! Thank you!! 🙂
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- Lindsay says
Peanut butter lovers unite! LOL I’m a peanut butter lover myself. I absolutely love making peanut butter cookies because of the criss-cross pattern too. 🙂 Hope you enjoyed them! They are my husbands absolutely favorite recipe.
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- Kaity says
Thanks for a great recipe. I made them. We loved them. They are gone. I need to make more. 🙂
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- Lindsay says
hehe glad you enjoyed them Kaity! They definitely don’t last long! 😉
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- Vicky says
Oh my, these are fabulous! I used one tablespoon of Splenda and one of white sugar, so it was super low sugar. Love the addition of whole wheat flour and use of egg white only too. I am in PB heaven with these fluffy but crisp cookies. Thank you so much for this recipe. I will be making it again and again!
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- Lindsay says
So glad you enjoyed them Vicky! 🙂
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- Sofia says
I was wondering if you could sub coconut or almond flour for this recipe?
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- Lindsay says
This gluten-free peanut butter cookies might be more what your looking for. It’s made with almond flour.
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- Alex says
I can see this is an older recipe – but I found it today as I have been suffering from major peanut butter cravings lately. I could relate to your statement about wanting to eat it by the spoonful post workout. These are great- made them as recipe is written and even my non sweet- eating other half had just devoured a few. Can’t wait to try some of your other creations.
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- Lindsay says
Welcome Alex! So glad you enjoyed this recipe. Yes is it an older recipe but we still from this day make them ourselves. 🙂
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- Heather says
I made these subbing coconut flour (1/8 cup + 1 tsp) and they turned out great! Admittedly they taste different than regular peanut butter cookies however they are still delicious! Tried them on my boyfriend and he approved.
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- Luella says
Can I use all purpose white flour instead of the gluten free flour?
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- HOLLY says
HI. CAN I SUBSTITUTE TRUVIA AND/OR SPLENDA IN PLACE OF THE SUGAR?
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- elph says
These are absolutely delicious. I decided to use a whole medium egg in the recipe instead of egg white, and then I cut the oven off after nine minutes and let the cookies rest in there for six more minutes before taking them out and cooling according to the directions. The cookies have a rich ‘buttery’ taste even though there’s no dairy butter in there. Wonderful! I can’t stop eating them.
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- CravingBaker says
Just mixed these up – looks like it makes 4 cookies? Is 1/4 cup of flour – any flour – is that really accurate?? It just seems like it’s 1/4 of a normal recipe so it would make tiny tiny cookies OR only 4 or 5 cookies. Not sure what I’ll do now, but can’t bake these as is…
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- Charlotte says
I was only able to make 13 cookies. Measured them as well. In the oven hoping for the best
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- Janet Romano says
I used flax seed egg instead of real egg for vegan version sand they are delicious! I made 18 small cookies which is fine! Thanks so much!
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- Julia Ortiz says
I would like the recipe for your dark chocolate version of these cookies.
Great for a diabetic like me to have 2 small cookies to savor with my milk.😊👍🏼 Love your site.
Thank youReply
- Jamie Lachiver says
Hi, I really liked the cookies. I baked them for 8 1/2 minutes and they were perfect. I used whole wheat flour. I added about 2 tablespoons of ground flax. I did find the cookies a bit salty and I am wondering if it is due to the flax? They are still great, though.
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