Reduced Fat Peanut Butter Cookies
Indulge in the guilt-free delight of Reduced Fat Peanut Butter Cookies, a healthier spin on the classic treat without sacrificing any of the rich, nutty flavor you love. Made with reduced-fat peanut butter and a splash of unsweetened applesauce, these cookies boast a moist and tender texture that's complemented by the perfect balance of sweetness from brown and granulated sugar. With simple pantry staples like all-purpose flour, vanilla extract, and baking essentials, these cookies come together in just 25 minutes, making them an ideal quick dessert or snack. Each batch yields 24 perfectly portioned cookies, complete with the signature crisscross fork pattern for that nostalgic homemade touch. Enjoy these soft, satisfying cookies fresh from the oven or store them in an airtight container for a delicious treat all week long. Perfect for peanut butter lovers seeking a healthier option!
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Recipe Information
Ingredients
- 0.5 cup Smooth peanut butter (reduced fat)
- 0.25 cup Unsweetened applesauce
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 piece Large egg
- 1 teaspoon Pure vanilla extract
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the reduced-fat peanut butter, unsweetened applesauce, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth and well-combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. Do not overmix.
Using a tablespoon or cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball with the back of a fork, creating a crisscross pattern on the tops.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and slightly golden. The center may look slightly underbaked but will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 301.0 g | 109% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 141.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1114 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.
