Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, low fat peanut butter cookies. One of my favorites. For mine, I’m gonna make it a bit unique. 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. View full nutritional breakdown of Low-fat/Low calorie Peanut butter cookies calories by ingredient.
Low fat peanut butter cookies is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Low fat peanut butter cookies is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this 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 that.
The ingredients needed to make Low fat peanut butter cookies:
- Prepare 1 cup all purpose flour
- Make ready 1/2 teaspoon baking powder
- Take 1/4 teaspoon salt
- Take 1/4 cup natural creamy peanut butter
- Make ready 1/4 cup maple syrup
- Prepare 1/4 cup nonfat milk (approximately)
These cookies were for sure the best Peanut Butter cookies I ever made. I too added just a little more flour and a little more Peanut Butter. Very good cookies with just a little tweaking. 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.
Very good cookies with just a little tweaking. 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. If you want chewy cookies, bake a little longer at a lower temperature. 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. Mashed banana substitutes for margarine and imparts a distinctive flavor-and natural sweetness-of its own.
So that is going to wrap it up with this special food low fat peanut butter cookies recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
