Lower Calorie Peanut Butter Cookies – a delicious recipe with peanut butter, whole wheat flour, baking soda, egg, Splenda granular, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Oven 375.
2
In small mixing bowl, cream peanut butter and flour by adding the flour gradually.
3
Add baking soda and egg white.
4
Gradually add in Splenda.
5
Add milk (batter will be crumbly at this point) plus extra, a half-teaspoonful at a time until batter is the correct consistency. Be careful not to get it too wet, add just enough milk that it sticks together in the usual cookie dough form.
6
Drop by teaspoonsful onto greased cookie sheet and shape into round cookies with your spoons. They will not spread, so you can fit them all on the same sheet. If desired, sprinkle tops with sugar, but they are also good without.
7
Bake 9 minutes. Allow to cool on cookie sheet for a few minutes before moving.
266
kcal
Calories
18
g
Fat
17
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup reduced-fat peanut butter, 1/2 cup whole wheat flour, 1/4 teaspoon baking soda, 1 egg white, and more.
Yes, Lower Calorie Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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