Low Calorie Peanut Butter Chocolate Chip Cookies Recipes

HEALTHY PEANUT BUTTER-CHOCOLATE CHIP COOKIES

Steps:

• In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce., Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

LOW-FAT PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white; beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic. Freeze for 2 hours or until firm., Unwrap and cut into slices, just over 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray; press with a fork to make crisscross pattern. Bake at 350° for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

LOW CARB PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper (do not grease parchment).
• Mix peanut butter, Splenda, egg, vanilla until combined.
• Then slowly mix in chocolate chips.
• Once all mixed portion into 12 balls.
• Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
• Bake at 350 for 12 minutes.
• Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
• Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

LOW CALORIE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, have rack adjusted to middle position.
• Microwave Better 'n Peanut Butter for 1 minute until smooth.
• Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
• Mix and add in Better 'n Peanut butter.
• Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.

LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F.
• Combine flour and baking soda in small bowl and set aside.
• In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter.
• Beat until smooth, scraping edges as necessary.
• Add in egg whites and vanilla and mix well.
• Now add the flour mixture and beat slowly.
• Fold in oats using a spatula.
• Drop onto ungreased cookie sheet.
• These cookies don't spread very much so you can put them fairly close together.
• Bake 8-10 minutes or until edges turn golden brown.
• This recipe yields about 36 medium cookies.
• Each cookie has about 70 calories- not too shabby!