Low Fat Homemade Nutter Butter Cookies
Indulge your peanut butter cravings guilt-free with these "Low Fat Homemade Nutter Butter Cookies," a delightful twist on the classic treat! Made with creamy reduced-fat peanut butter and unsweetened applesauce, these cookies achieve their soft, chewy texture without the need for excess butter or oil. A touch of vanilla and a balance of granulated and brown sugar create a perfectly sweet yet balanced flavor. The recipe is simple and quick to prepare, taking just 30 minutes from start to finish, so you can enjoy fresh, homemade cookies in no time. Perfectly portioned at just a tablespoon per cookie, these low-fat sweet treats are ideal for a healthier snack or dessert. Whether enjoyed straight from the jar or paired with a tall glass of milk, these cookies will satisfy your sweet tooth while keeping things lean. Keywords: low-fat cookies, homemade nutter butter cookies, healthy peanut butter cookies, quick cookies recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Creamy peanut butter (preferably reduced fat)
- 0.25 cup Unsweetened applesauce
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the creamy peanut butter, unsweetened applesauce, granulated sugar, and brown sugar. Mix with a hand mixer or a stand mixer on medium speed until creamy and well combined.
Add the vanilla extract and the egg to the peanut butter mixture, and beat until thoroughly mixed.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
Scoop about a tablespoon of dough and roll it into a small ball. Place each ball onto the prepared baking sheets, leaving about 2 inches of space between them.
Using a fork, gently press down on each ball in a crisscross pattern to flatten them slightly.
Bake cookies in the preheated oven for about 10 minutes, or until the edges are light golden brown. Keep an eye on them to avoid burning, as baking times can vary slightly.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 338.5 g | 123% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 156.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 158 mg | 12% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
