Fluffy Peanut Butter Spice Cookies
Nutritional Info
- Servings Per Recipe: 62
- Amount Per Serving
- Calories: 37.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 48.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
View full nutritional breakdown of Fluffy Peanut Butter Spice Cookies calories by ingredient
Introduction
These are light and fluffy like a muffin, but chewy and a little crunchy like a cookie...the best of both worlds! At only 37 calories per cookie they are the perfect treat! They would also be great with pumpkin. These are light and fluffy like a muffin, but chewy and a little crunchy like a cookie...the best of both worlds! At only 37 calories per cookie they are the perfect treat! They would also be great with pumpkin.Number of Servings: 62
Ingredients
-
2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1/4 cup peanut butter (creamy or crunch)
1 cup sugar
1 cup unsweetened apple sauce
1/3 cup Egg Beaters egg whites (or 2 large eggs)
1 tsp vanilla extract
1/2 cup oats (I use Quaker stove top oats)
Tips
Do not worry if you cookie "dough" is runny. It will actually be more of a thick batter.
Also these cookies do not spread out much at all, so you can fit a lot of small cookies on one sheet.
Directions
Preheat oven to 375F. Grease three cookie sheets lightly with cooking spray.
In small bowl mix flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
With mixer, cream peanut butter and sugar. Add apple sauce, egg whites, vanilla, and oats. Mix until combined. Slowly add flour mixture and combin until flour can no longer be seen. Do not over mix!
Divide cookie batter between the three baking sheets (1 tbsp portions maximum. I usually do 3/4 tbsp). Bake for 8-10 minutes or until puffed and golden brown on bottom.
Serving Size: Makes 62 1-inch cookies
In small bowl mix flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
With mixer, cream peanut butter and sugar. Add apple sauce, egg whites, vanilla, and oats. Mix until combined. Slowly add flour mixture and combin until flour can no longer be seen. Do not over mix!
Divide cookie batter between the three baking sheets (1 tbsp portions maximum. I usually do 3/4 tbsp). Bake for 8-10 minutes or until puffed and golden brown on bottom.
Serving Size: Makes 62 1-inch cookies