Low Fat Peanut Butter Cookies Captain Crunch Recipes

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LOWER FAT PEANUT BUTTER OATMEAL COOKIES



Lower Fat Peanut Butter Oatmeal Cookies image

I worked on recipe #26766 to lower the fat and increase the healthfulness, They turned out nice - you could eat them for breakfast and not feel guilty. Note: Food process 1-1/4 cups or quick oats to make 1 cup oat flour (ingredient below).

Provided by Chuck_Roast

Categories     Drop Cookies

Time 25m

Yield 32 Cookies, 32 serving(s)

Number Of Ingredients 13

1/4 cup shortening
1/4 cup butter (softened)
1/3 cup sugar
1/2 cup brown sugar
1/2 cup honey
1 teaspoon vanilla
1 1/4 cups peanut butter (I like extra chunky)
1 egg
1 cup oat flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick-cooking oats

Steps:

  • 1. In a mixing bowl, add butter, shortening, sugars, honey, and peanut butter. Use the whisk attachment and mix/beat well,.
  • 2. Add egg and vanilla and whip until fluffy.
  • 3. Whisk together wheat flour, oat flour, baking soda, and salt. Add slowly to wet ingredients until just incorporated.
  • 4. Use a spatula and incorporate the quick oats.
  • 5. The dough will be slighly sticky. Refrigerate for an hour to make it handle more easily.
  • 6. Preheat oven to 350°F.
  • 7. Roll into about 30-36 balls and bake for approx 12-15 minutes - they can brown nicely and still not become crispy.

LOW FAT PEANUT BUTTER COOKIES



Low Fat Peanut Butter Cookies image

This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/ One of my favs! Thank you my Vegan Cookbook for finally giving me a tasty AND healthy peanut butter cookie recipe :) This wholesome peanut butter cookie recipe trims the fat, calories and prep time. And the taste is divine! The only flour in this recipe is a 1/2 Cup of Whole Wheat Flour, but you would never guess. Don't get out a sauce pan, and you can forget about dragging out a mixer. All you need is a mixing bowl and a spoon! It's the perfect go to cookie recipe when you need a sweet fix and you're too tired to work for it.

Provided by PiceSeasGirl

Categories     Drop Cookies

Time 25m

Yield 18 Cookies

Number Of Ingredients 12

1/2 cup whole wheat flour
1/4 cup ground flax seeds
1/2 cup quick oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons canola oil
1 tablespoon applesauce
1/4 cup maple syrup
1/4 cup peanut butter, Organic Creamy Style

Steps:

  • Preheat oven to 325°F.
  • Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little.
  • Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like.
  • Bake for 10 - 15 minutes.
  • After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool.
  • This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.

Nutrition Facts : Calories 99, Fat 4.2, SaturatedFat 0.6, Sodium 107, Carbohydrate 14.3, Fiber 1.2, Sugar 9, Protein 1.9

REDUCED FAT PEANUT BUTTER COOKIES



Reduced Fat Peanut Butter Cookies image

Make and share this Reduced Fat Peanut Butter Cookies recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 40m

Yield 42 cookies

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup reduced-fat peanut butter
1/4 cup butter (1/2 stick)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
3 tablespoons nonfat milk
1 1/4 teaspoons vanilla extract

Steps:

  • Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
  • In medium size bowl, mix flour,baking soda, and salt.
  • In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
  • Add sugar; beat 2 minutes.
  • Beat in egg, milk and vanilla.
  • On low, beat in flour mixture.
  • For each cookie, roll about a tablespoon of dough into a ball.
  • Place balls on sheets, 2 inches apart.
  • With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
  • Bake 12 to 14 minutes.

CAPT'N CRUNCH NO BAKE COOKIES



Capt'n Crunch No Bake Cookies image

Good

Provided by Chris L.

Categories     Cookies

Time 30m

Number Of Ingredients 5

1 lb almond bark, chopped
2 c peanut butter cap'n crunch cereal
2 c rice krispy cereal
2 c mini marshmallows
1/2 c spanish peanuts (optional)

Steps:

  • 1. Mix dry ingredients in large bowl. Add nuts if desired. Set aside.
  • 2. Melt almond bark on stove top or in microwave. Be careful to melt it slowly and do not burn it.
  • 3. Working quickly, mix in dry ingredients. It is easier to add the melted almond bark to the dry ingredients, just be sure your have a very large bowl!
  • 4. Drop teaspoon size mounds onto Silpat mats or waxed paper. Let cool. Enjoy! Note: If your mixture sets up too quickly you can dump it on waxed paper or a Silpat mat, flatten it out and let it set up; then break into chunks.

LOW FAT SUGAR FREE PEANUT BUTTER COOKIES



Low Fat Sugar Free Peanut Butter Cookies image

Make and share this Low Fat Sugar Free Peanut Butter Cookies recipe from Food.com.

Provided by txtechmom09

Categories     Dessert

Time 8m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 5

1 cup low-fat peanut butter
1/2 cup Splenda sugar substitute
1 egg
1 teaspoon vanilla
1/2 cup pecans, finely chopped

Steps:

  • Blend well. Roll cookie dough into 24 equal balls. Place on ungreased cookie sheet. Bake @ 350 for 7-8 minute Cool 10 min and removed to wire rack to finish cooling.

Nutrition Facts : Calories 19.3, Fat 1.8, SaturatedFat 0.2, Cholesterol 8.8, Sodium 2.9, Carbohydrate 0.3, Fiber 0.2, Sugar 0.1, Protein 0.5

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