Low Fat Peanut Butter Chocolate Chip Cookies
Indulge guilt-free with these Low Fat Peanut Butter Chocolate Chip Cookies, a healthier twist on a classic treat that doesn't skimp on flavor or satisfaction. Made with creamy reduced-fat peanut butter and sweetened naturally with unsweetened applesauce, these cookies boast a soft, chewy texture and rich, nutty aroma. Each bite is loaded with bursts of semi-sweet chocolate chips, perfectly complementing the peanut butter base. With just 15 minutes of prep time and 10 minutes of baking, these cookies are a quick and effortless way to enjoy a delicious dessert without the extra calories. Perfect for family snacks, potlucks, or meal prep, this recipe delivers an irresistible balance of decadence and nutrition.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Sea salt
- 0.75 cups Creamy reduced-fat peanut butter
- 0.5 cups Packed light brown sugar
- 0.25 cups Granulated sugar
- 0.25 cups Unsweetened applesauce
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the reduced-fat peanut butter, light brown sugar, and granulated sugar together until light and fluffy.
Add the unsweetened applesauce and mix well.
Beat in the egg and vanilla extract until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each scoop with a fork or your fingers to ensure even baking.
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 10.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 64 mg | 1% | |
*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.
