healthy, low calorie peanut butter cookies 🥜🍪
if you’re craving a peanut butter cookie, but want something healthy AND delicious, these peanut butter muffin top style cookies are FOR YOU 🌞🥜 this is the healthy and low calorie version of a classic, so here’s what you need:
1. 1/4 cup peanut butter powder made into a creamy peanut butter (mix with milk)
2. 1 1/2 tbsp butter, softened
3. 6 tbsps all purpose flour + more if needed
4. 4 tbsps packed brown sugar (use sugar free if desired to make lower cal)
5. 1 egg yolk
6. 1/4 tsp baking soda
7. pinch of salt
8. 1/2 tsp vanilla bean paste
start by making your peanut butter, then combine with your sugar, butter, vanilla and egg yolk, then combine until smooth. sift in your flour, salt, baking soda then fold until no flour streaks remain.
refrigerate for about 2 hours, then scoop using a 3 tbsp sized scoop and bake at 350 for about 22 minutes (this will depend on the size of your cookies so just keep an eye on them)!! they’ll look slightly underdone, but will firm up when cooling (mine were just the right amount of “gooey” but if you don’t want gooey, bake for a little longer OR make them smaller). once they come out, you can pat them down gently if you’d like, then let cool, and sprinkle some flakey sea salt if you’d desire ✨ enjoy this sweet treat!
nutritional info: ~ 440 calories and ~ 15 grams of protein for the entire recipe (when using the 0 cal sugar)!!
#healthydessertideas #lowcaloriesnack #peanutbuttercookies #lowcaloriecookies #lemon8food @Lemon8 Food
If you’re like me and love the rich, nutty flavor of peanut butter cookies but hate the guilt that sometimes comes with traditional recipes, this healthy, low-calorie version is a game changer. Using peanut butter powder instead of full-fat peanut butter helps cut down on calories while still delivering that unmistakable flavor and a boost of protein. I like mixing the powder with milk to create a creamy base, which makes the dough easy to work with. One of the biggest wins with this recipe is using sugar alternatives like Truvía or other sugar-free brown sugar substitutes, which help keep the calorie count low without sacrificing sweetness. When baking, it's important to refrigerate the dough for at least 2 hours; this step allows the flavors to develop and the dough to firm up, resulting in perfect muffin top cookies that bake up gooey and soft inside. For those who prefer less gooey cookies, I recommend making them smaller or baking them a couple of minutes longer. A nice touch is the optional sprinkling of flaky sea salt after baking—it really enhances the peanut butter flavor and adds a satisfying contrast to the sweet notes. I’ve also found that folding in all-purpose flour gradually and carefully ensures the dough stays light and doesn’t become too dense. These cookies have become my go-to low-calorie snack when I need a sweet pick-me-up that won't break my diet. With just about 440 calories and 15 grams of protein for the entire recipe, they perfectly fit into a balanced diet focused on health and taste. For variation, you can experiment by adding a few dark chocolate chips or chopped nuts to add texture and more flavor complexity, but remember this will add calories. Overall, these healthy peanut butter muffin-top cookies offer a satisfying treat that combines indulgence with nutrition, making it a wonderful addition to any healthy dessert ideas collection.
