Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, low fat peanut butter cookies. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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.
Low fat peanut butter cookies is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Low fat peanut butter cookies is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook low fat peanut butter cookies using 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Low fat peanut butter cookies:
- Take 1 cup all purpose flour
- Make ready 1/2 teaspoon baking powder
- Get 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 this up with this special food low fat peanut butter cookies recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
