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Low-Fat Peanut Butter Cookies

"When you bite into one of these yummy cookies, you'll never guess it's low in fat."

— Maria Regakis, Somerville, Massachusetts, Taste of Home Field Editor

Makes: 24 servings Prep: 15 min. + freezing Bake: 10 min. + cooling


  • 3 tablespoons butter
  • 2 tablespoons reduced-fat peanut butter
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg white
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt


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 wrap. Freeze for 2 hours or until firm.

Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. 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. Yield: about 2 dozen.

Nutritional Facts:

1 cookie = 1 serving  
Calories: 62
Fat: 2 g fat (1 g saturated fat)
Cholesterol: 4 mg
Sodium: 64 mg
Carbohydrate: 11 g
Protein: 1 g
Diabetic Exchanges: 1/2 starch, 1/2 fat


Originally published as Peanut Butter Cookies in Taste of Home April/May 2004, page 21