Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, low fat peanut butter cookies. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Low fat peanut butter cookies is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Low fat peanut butter cookies is something which I’ve loved my entire life.
Most cookies get their fat and calories from sugar, eggs, and a whole lot of butter. Peanut butter cookie recipes go a step further by adding at least a cup of the fatty main ingredient to the mix. We wanted a Low-Fat Peanut Butter Cookies.
To get started with this particular recipe, we must prepare a few ingredients. You can have low fat peanut butter cookies using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Low fat peanut butter cookies:
- Make ready 1 cup all purpose flour
- Get 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon salt
- Get 1/4 cup natural creamy peanut butter
- Get 1/4 cup maple syrup
- Make ready 1/4 cup nonfat milk (approximately)
Very good cookies with just a little tweaking. This post is sponsored by Pampered Chef, whose baking products I have used and loved for years. View top rated Low fat peanut butter oatmeal cookies recipes with ratings and reviews. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried Use a lower oven temp for chewier cookies.
Instructions to make Low fat peanut butter cookies:
- Preheat oven to 375 F.
- Mix flour, salt and baking powder.
- Pour the excess oil off the top of the peanut butter and discard. Depending on the brand there might be more separation, and more oil poured off. Adjust amount of milk accordingly.
- Add peanut butter and maple syrup to dry ingredients and mix. Add nonfat milk slowly to dry ingredients and stir until the dough comes together.
- Form dough into balls approximately one inch in diameter and place on silicone baking mat.
- Use a fork to flatten balls.
- Bake 10 minutes. Remove from oven and allow to cool.
If you want chewy cookies, bake a little longer at a lower temperature. These keto and low carb peanut butter cookies are crisp and crunchy on the outside, and chewy and slightly soft within. Peanut butter provides the flavor in these cookies, but it also provides the fat that makes their texture much more like "regular" cookies than low-fat cookies. While we love indulging in classic peanut butter cookies, some days we would rather enjoy that same delicious taste with a better-for-you, low-calorie recipe instead! We substituted in a combination of whole wheat flour, honey, brown sugar, and vegetable oil so these low-calorie peanut butter.
So that is going to wrap it up with this exceptional food low fat peanut butter cookies recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
