These low fat peanut butter cookies are rich, nutty, and melt-in-your-mouth soft—with only 3 grams of fat per cookie. We cut the usual fat content by using powdered peanut butter and just a small amount of the real thing to keep that deep roasted flavor. They’re a smart, satisfying snack for anyone watching their fat intake but still craving a classic treat.
About This Recipe
They’re soft-baked with a slightly chewy center and that signature peanut butter aroma that hits you right out of the oven. Each bite gives you the warmth and nostalgia of traditional peanut butter cookies—without the heaviness.
These cookies come together in under 30 minutes with just a few pantry staples. They’re perfect for meal prepping healthier desserts or whipping up a quick batch for your kids (or your own sweet tooth).
Why This Recipe Belongs In Your Diet
By using powdered peanut butter (like PB2), we keep the peanut flavor high and the fat content low. Powdered peanut butter has about 85% less fat than regular, making it an excellent way to get that nutty taste without overdoing it on calories or saturated fat.
What You’ll Need (Ingredients)
To make these cookies, we’ll blend real peanut flavor with smart substitutes to keep them delicious but light.
- Powdered Peanut Butter (½ cup): Rehydrates into a peanut butter base with much less fat. Look for unsweetened if possible.
- Water (¼ cup): To rehydrate the powdered peanut butter into a smooth paste.
- Creamy Natural Peanut Butter (1 tablespoon): Adds richness and helps bind—just enough for flavor without adding too much fat.
- Brown Sugar (⅓ cup, packed): Gives a classic chewy texture and depth of flavor.
- Unsweetened Applesauce (¼ cup): Replaces butter and oil to keep the cookies soft and low in fat.
- Egg White (1 large): Binds everything without added fat.
- Vanilla Extract (1 teaspoon): Enhances the peanut butter flavor and aroma.
- All-Purpose Flour (½ cup): Provides structure to the cookies.
- Baking Soda (½ teaspoon): Gives a little lift and helps them spread slightly.
- Salt (⅛ teaspoon): Brings out the nutty, sweet notes.
How to Make Low Fat Peanut Butter Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Make the peanut butter base: Mix powdered peanut butter with water until smooth, then stir in the 1 tablespoon of real peanut butter.
- Combine wet ingredients: Add the brown sugar, applesauce, egg white, and vanilla to the peanut butter base. Mix until smooth.
- Add dry ingredients: Stir in flour, baking soda, and salt until a soft dough forms.
- Scoop dough: Roll into tablespoon-sized balls and place on the baking sheet. Flatten slightly with a fork in a crisscross pattern.
- Bake for 8 to 10 minutes, until edges are set and tops look dry.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Recipe Tips And Variations
- Sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty boost.
- Add mini dark chocolate chips (about 2 tablespoons) for a peanut butter cup vibe.
- Use a sugar substitute like monk fruit or erythritol for a lower-sugar version.
How To Store Leftovers
Store in an airtight container at room temperature for 4 to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 2 months. Let thaw at room temp or microwave for a few seconds.
Nutrition Facts
- Serving Size: 1 Cookie
- Calories: 85 Kcal
- Fat: 3 G
- Carbohydrates: 11 G
- Protein: 2.5 G
- Sodium: 65 Mg
Try More Recipes:
Low Fat Peanut Butter Cookies
Description
Rich in flavor but light in fat, these soft cookies use powdered peanut butter for a healthier twist on the classic.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix powdered peanut butter with water and stir in real peanut butter.
- Add brown sugar, applesauce, egg white, and vanilla.
- Stir in flour, baking soda, and salt until combined.
- Roll into balls and flatten with a fork.
- Bake 8–10 minutes until edges set.
- Cool 5 minutes on pan, then move to rack.
Notes
- Sprinkle a tiny pinch of sea salt on top before baking for a sweet-salty boost.
Add mini dark chocolate chips (about 2 tablespoons) for a peanut butter cup vibe.
Use a sugar substitute like monk fruit or erythritol for a lower-sugar version.