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Healthified Peanut Butter Cookies

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41% less fat • 50% less sat fat • 1g fiber than the original recipe. Honey adds sweetness and texture to a favorite cookie now made with whole wheat flour.

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(20 Ratings)

20 Ratings

5 spoons 35%

4 spoons 15%

3 spoons 30%

2 spoons 20%

1 spoons

Member Reviews (8)

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PREP TIME
45 Min
TOTAL TIME
1 Hr
SERVINGS
30

1/2: cup granulated sugar

1/2: cup packed brown sugar

1/2: cup peanut butter

1/4: cup no-trans-fat 68% vegetable oil spread stick, softened

1: egg

2: tablespoons honey

1 1/4: cups Gold Medal® whole wheat flour

3/4: teaspoon baking soda

1/2: teaspoon baking powder

1/4: teaspoon salt

: Additional granulated sugar

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1 Heat oven to 375ºF. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
2 Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

If you want cookies with a little less fat content, you can try reduced-fat peanut butter instead of regular. We tested the recipe with 25% less-fat peanut butter spread and had good results.

The honey in this recipe enhances the flavor and cookie texture.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 90

(Calories from Fat 35),

Total Fat 3 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 95mg;
Total Carbohydrate 13g

(Dietary Fiber 1g,
Sugars 9g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 8 Reviews View All

Posted 7/14/2011 5:37:24 PM REPORT ABUSE Maalth said:

Rating:

I baked these this afternoon. I made the following modifications: I used butter instead of the no trans-fat 68% vegetable oil spread (the stuff is mostly chemicals) I used 2 eggs (Betty Crocker tend to like their cookies DRY for whatever reason) I used Grade B maple syrup because I had no honey in the house. They came out light and soft. I'm going to make a second batch with white chocolate chips and I'll add vanilla to the next batch for a more decadent flavor.

This reply was: Helpful Inspiring

Posted 3/22/2010 1:58:12 PM REPORT ABUSE go west said:

Rating:

What brand of no-trans-fat 68% vegetable oil spread stick is available? I can only find the soft tub variety and it says on the package for frying and sauteing. Anything in stick form seems to be just regular margarine in Canada. Any help is greatly appreciated.

This reply was: Helpful Inspiring