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
Low Calorie Peanut Butter Cookies
Low Calorie Peanut Butter Cookies
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 16 cookies 1x
- 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
- Add all ingredients to a medium sized bowl
- Mix until well combined (mixture should be thick and sticky)
- Cover a baking sheet with parchment paper and add apprx. 16 equal sized cookies to the tray (I used a normal sized cookie scoop)
- Bake at 350 Degrees | 177 Celsius for around 10 minutes
- Score the tops of the cookies with a fork around the half-way mark
- 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
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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!
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 :)
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?
Sorry it took me a couple of days to respond! I like Splenda's Brown Sugar Blend. Truvia's blend is great too :)
Silly question,,is Bell Plantation PB2, a brand name?
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.
So good!! Thanks.
Can I use SF syrup instead of the brown sugar substitute??
I wouldn't recommend it.
These turned out super great! The whole family loved 'em.