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    Low Calorie Peanut Butter Cookies

    Published: Jun 20, 2016 · Modified: May 30, 2023 · By: Joe Duff

    Jump to Recipe

    Low calorie peanut butter cookies

    If you've been following my blog or YouTube channel for a while, then you know I love peanut butter. But really it's more of a PB2 obsession, just because the macros - it's waaay easier to fit them in to my daily allowance.  If you've never heard of PB2 (you can pick it up here), you're missing out - it has 85% less fat than "regular" peanut butter, and it's so easy to turn it into "regular" peanut butter, I hardly ever waste my macros on the "real" thing. That's where these low calorie peanut butter cookies come into the picture!

    These cookies are flourless, low in fat & calories, and they require minimal ingredients. Oh yeah, annnd they only take about 15 minutes to make!

    What I really love about these cookies though is that they actually taste like a "normal" peanut butter cookie. If you're reading this blog, then you probably know that most of the time the low-calorie alternatives to recipes/foods just don't match up to the "real" thing...However, I'd like to think that most of the recipes on this blog are pretty darn close. These cookies are more than close, they're spot on!

    Macros Per Cookie (recipe makes about 16):

    60 Calories, 1.5g Fat, 9g Carbs (1.75g fiber), 4.5g Protein

    Print

    Low Calorie Peanut Butter Cookies

    Print Recipe

    4.7 from 3 reviews

    Low Calorie Peanut Butter Cookies

    • Author: Joe Duff
    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Total Time: 15 mins
    • Yield: 16 cookies
    • Category: Dessert
    • Cuisine: American

    Ingredients

    • 2 cups (160g) Bell Plantation's PB2
    • ½ Cup (122g) Unsweetened Applesauce
    • ⅓ Cup (60g) Brown Sugar Substitute
    • 1 Egg
    • ½ Tsp Vanilla Extract
    • Pinch Of salt

    Instructions

    1. Add all ingredients to a medium sized bowl
    2. Mix until well combined (mixture should be thick and sticky)
    3. Cover a baking sheet with parchment paper and add apprx. 16 equal sized cookies to the tray (I used a normal sized cookie scoop)
    4. Bake at 350 Degrees | 177 Celsius for around 10 minutes
    5. Score the tops of the cookies with a fork around the half-way mark
    6. Cool on the tray for about 5 minutes and transfer to a wire rack to finish cooling

    Nutrition

    • Serving Size: 1 Cookie
    • Calories: 60
    • Fat: 1.5
    • Carbohydrates: 9
    • Fiber: 1.75
    • Protein: 4.5

    Did you make this recipe?

    Share a photo and tag me on Instagram @thejoeduff — I can't wait to see what you've made!


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    About Joe Duff

    Comments

    1. Deb Seyler says

      June 21, 2016 at 8:41 am

      Um - your recipes not only taste "pretty darn close" to the real thing (if not better). Joe - really - keep 'em coming - they are great. From your sweet ones to the real meal ones - I make them and love them. I appreciate you SO MUCH posting them for free - I'm on a budget so I really cannot buy ebooks so I do appreciate you posting for free.

      I'm certainly going to be making these babies. Cannot wait!

      Reply
      • The Diet Chef says

        June 25, 2016 at 8:20 am

        Deb, you're so welcome! Someday I'd love to come out with a recipe book, but I've never done "The Diet Chef" to make money, and I think that's why I'm in no rush to make that happen. It's always been about helping people (like you) - and I think over time that will result in a substantial income from this endeavor. It also helps that I don't have to rely on this for my income either :) Thank you for your support. No matter if it's monetary, or just purely as just a "fan" of what I do.

        -Joe :)

        Reply
    2. Jacq says

      June 22, 2016 at 3:11 am

      So trying these out and taking for my PT's to taste test as well! One question - do you have a commercial brown sugar substitute, or use stevia/molasses?






      Reply
      • The Diet Chef says

        June 25, 2016 at 8:14 am

        Sorry it took me a couple of days to respond! I like Splenda's Brown Sugar Blend. Truvia's blend is great too :)

        Reply
    3. Renee says

      June 13, 2017 at 2:59 pm

      Silly question,,is Bell Plantation PB2, a brand name?

      Reply
      • The Diet Chef says

        June 13, 2017 at 5:00 pm

        Yes, I think it's the best peanut flour on the market. There's a link to get some off Amazon in the recipe, but lots of grocery stores have it to - Check the organic section.

        Reply
    4. Cammy says

      January 21, 2018 at 12:15 am

      So good!! Thanks.






      Reply
    5. Britt says

      March 21, 2018 at 8:10 pm

      Can I use SF syrup instead of the brown sugar substitute??

      Reply
      • The Diet Chef says

        March 22, 2018 at 11:49 am

        I wouldn't recommend it.

        Reply
    6. Jamie says

      April 18, 2018 at 5:50 pm

      These turned out super great! The whole family loved 'em.






      Reply

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    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Hey there! I'm Joe Duff - The Diet Chef, and I've been creating low carb keto recipes for over 15 years. Initally, I started making these recipes to help myself lose weight - I lost over 75 pounds doing so - but now I make recipes for the entire low carb keto community!
    About The Diet Chef →

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