Skinny Peanut Butter Cookies Recipes

SKINNY PEANUT BUTTER PB2 COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix dry ingredients in a small mixing bowl (stevia, brown sugar, PB2, baking soda, salt, flour/protein).
• Add remaining wet ingredients and mix to combine (egg, almond milk, vanilla, syrup).
• Your batter will be quite sticky. If it seems like it isn't combining, add a little bit of almond milk 1 teaspoon at a time.
• Lightly dampen your hands and roll tablespoon-sized balls of the dough and press them down onto a cooking-spray'ed cookie sheet.
• Bake at 350 for 8-10 minutes.

SKINNY PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
• Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
• Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
• Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
• Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

SKINNY NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Combine the first 4 ingredients (sugar through milk) and boil in a small sauce pan for 2 minutes.
• Remove from heat and mix in oatmeal, Better n' Peanut Butter and vanilla.
• Drop by tablespoons onto a wax paper or roll into balls with slightly moist hands and refrigerate overnight.
• The next day you can roll them in powdered sugar or cocoa powder if desired.
• Keep refrigerated if storing for several days.

20 BEST WAYS TO USE PEANUT BUTTER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a peanut butter recipe in 30 minutes or less!

DELICIOUS SKINNY PEANUT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350 F.
• Mix all ingredients together is a medium size mixing bowl.
• Form cookie balls and place on two greased cookie sheets.
• Flatten each cookie ball with hands to about a 2 inches diameter and 1/4 inch thick.
• With a fork indent the tops of cookies with the crisscross pattern.
• Bake for 7-9 minutes, they will look underdone but still take them out.
• Let cool for 5-10 minutes before removing from the tray.