Delicious Skinny Peanut Butter Cookies Recipe (2024)

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Healthy and Skinny Peanut Butter Cookie without the butter, oil and cut the sugar more than half. Skinny Peanut Butter Cookies Recipe Ingredients: Directions: Nutrition Information: How much did you love this recipe? You’ll love these recipes, too! Haven't found exactly what you're looking for? Try our Recipe Index Reader Interactions Comments Leave a Reply FAQs References

Last Updated: October 28, 2020 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.

Delicious Skinny Peanut Butter Cookies Recipe (6)

Print Recipe

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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(169 votes, average: 3.78 out of 5)

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Reader Interactions

Comments

Gerry says
July 6, 2014 at 2:50 pm
Made 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 🙂
Reply
- Lindsay says
  July 6, 2014 at 5:00 pm
  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!
  Reply
  - Pri says
    April 17, 2019 at 12:37 am
    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?
    Reply
    - Lindsay says
      May 18, 2019 at 10:56 am
      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.
      Reply
Rachel says
May 15, 2015 at 5:44 pm
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!! 🙂
Reply
- Lindsay says
  May 20, 2015 at 12:45 pm
  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.
  Reply
Kaity says
October 19, 2015 at 11:48 am
Thanks for a great recipe. I made them. We loved them. They are gone. I need to make more. 🙂
See Also
Rice Noodle Salad Recipe Top 3*** | Thomas Sixt Foodblog
Reply
- Lindsay says
  October 19, 2015 at 6:51 pm
  hehe glad you enjoyed them Kaity! They definitely don’t last long! 😉
  Reply
Vicky says
August 3, 2016 at 9:35 pm
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!
Reply
- Lindsay says
  August 4, 2016 at 5:13 pm
  So glad you enjoyed them Vicky! 🙂
  Reply
Sofia says
April 8, 2018 at 1:44 pm
I was wondering if you could sub coconut or almond flour for this recipe?
Reply
- Lindsay says
  April 12, 2018 at 3:06 pm
  This gluten-free peanut butter cookies might be more what your looking for. It’s made with almond flour.
  Reply
Alex says
February 17, 2019 at 8:28 pm
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.
Reply
- Lindsay says
  February 21, 2019 at 8:52 am
  Welcome Alex! So glad you enjoyed this recipe. Yes is it an older recipe but we still from this day make them ourselves. 🙂
  Reply
Heather says
May 8, 2020 at 6:04 pm
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.
Reply
Luella says
September 22, 2020 at 12:16 am
Can I use all purpose white flour instead of the gluten free flour?
Reply
HOLLY says
November 13, 2020 at 12:50 pm
HI. CAN I SUBSTITUTE TRUVIA AND/OR SPLENDA IN PLACE OF THE SUGAR?
Reply
elph says
December 6, 2020 at 1:52 am
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.
Reply
CravingBaker says
December 29, 2020 at 2:14 pm
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…
Reply
Charlotte says
February 13, 2021 at 2:55 pm
I was only able to make 13 cookies. Measured them as well. In the oven hoping for the best
Reply
Janet Romano says
March 20, 2021 at 6:12 pm
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!
Reply
Julia Ortiz says
January 12, 2022 at 6:45 pm
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 you
Reply
Jamie Lachiver says
June 15, 2022 at 9:30 pm
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.
Reply

Delicious Skinny Peanut Butter Cookies Recipe (2024)

FAQs

What is the secret to moist cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Learn More ›

What are the basic ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

Wikipedia

Read On ›

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret ingredient to keep cookies soft? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Keep Reading ›

What is the best flour for cookies? ›

All-Purpose Flour: The Versatile Choice

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%).

Get More Info ›

Why are my homemade peanut butter cookies falling apart? ›

One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.

Read The Full Story ›

Why are my peanut butter cookies so thin? ›

Q: Why are my cookies so thin and flat? The butter or dough was too warm. Butter should be at room temperature (unless otherwise noted). If the dough seems too soft, chill it for 10 to 15 minutes before baking.

View Details ›

Why do you put fork marks in peanut butter cookies? ›

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

Discover More Details ›

What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

What are the 7 basic ingredients in all cookies? ›

What are the 7 basic baking ingredients?

Flour.
Raising Agent.
Salt.
Fats & Dairy.
Add-Ins.
Water.

What are the 4 basic dry ingredients that are mainly used when baking cookies? ›

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.

Learn More ›

How do you add moisture to baked cookies? ›

Bread releases moisture into the air, while sugar (present in large quantities in cookies), absorbs moisture out of the air. Don't have any white bread? Use a slice of apple instead. Just slip a wedge in with your cookies, cover, and let sit overnight.

Read On ›

What adds moisture to cookie dough? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Learn More Now ›

What makes cookies moist and chewy? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

See Details ›

How do you moisten baked cookies? ›

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.