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Peanut Butter Cookies
Source: The following recipe from from the Eating Well Dessert Cookbook, ©1996 by EW Communications, L.P. was contributed by Marilyn Helton.

A healthier version of an old favorite, with much less saturated fat than the original.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 88.3
Total Carbs 14.7 g
Dietary Fiber 0.5 g
Sugars 9.1 g
Total Fat 2.8 g
Saturated Fat 0.4 g
Unsaturated Fat 0.8 g
Potassium 25.9 mg
Protein 1.7 g
Sodium 68.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  packed light brown sugar
0 1/2 cup  Peanut Butter, creamy
0 1/4 cup  canola oil
2 each  eggs
2 tsp  vanilla extract
2 cup  white all purpose flour
0.6667 cup  whole wheat flour
1 tsp  low sodium baking powder
1 tsp  baking soda
0 1/2 tsp  salt
0.3333 cup  peanuts
  1. Preheat oven to 350°F. Coat 3 baking sheets with nonstick cooking spray.
  2. In a mixing bowl, combine brown sugar, peanut butter, oil, eggs and vanilla; add 5 teaspoons water and beat with an electric mixer until smooth.
  3. In a small bowl, stir together white and whole wheat flours, baking powder, baking soda and salt.
  4. Stir the dry ingredients into the brown sugar mixture just until combined.
  5. Roll the dough between your palms into 1 inch balls. Place 2 inches apart on the prepared baking sheets.
  6. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
  7. Bake the cookies, one sheet at a time, for 8 to 10 minutes, or until golden. Transfer to a wire rack to cool.
  8. Store in an airtight container for up to 3 days, if they last that long! Makes about 4 dozen cookies.

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