Low Fat Peanut Butter Cookies

From the kitchen of: Lisa.

  • 1 2/3 cup flour
  • 1 tablespoons cornstarch
  • 1 3/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 heaping teaspoon cinnamon (optional)
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 1 1/2 tablespoons light corn syrup (karo)
  • 1 tablespoon vanilla extract
  • 1 egg
  • cooking spray
  • extra sugar for rolling

Preheat oven to 375. Combine first 4 ingredients, (plus cinnamon if you want to use it) in a bowl; stir and set aside.

Combine brown sugar, white sugar, oil and peanut butter in a large bowl; beat at medium speed of mixer until well blended. Add corn syrup, vanilla, egg; beat well.

Next, stir in flour mixture. (Hint: to avoid burning out your mixer’s motor you maybe should do this by hand, since the dough becomes extremely thick.) Adding some peanut butter chips is YUMMY but increases calories.

Make 48 balls out of the dough; roll them in the bowl of extra sugar; place 1 or 2 inches apart on baking sheets. Flatten each ball with the flat bottom of a glass.

Bake at 375 for 7 minutes or a little longer, until just barely browned. Remove from pans and allow to cool on wire racks.

Per cookie (48 cookies): 59 calories, 1 gram protein; 2 grams fat; 9.5 grams carbs, 5 mg cholesterol

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