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I took a recipe I found online and reduced the peanut butter by half, then added nonfat milk to make up the difference in liquids. My recipe made 14 cookies with 2.3 grams of fat per cookie. They are not as rich tasting or attractive as regular peanut butter cookies but I enjoyed them. It’s also not too sweet—if you want a sweeter cookie you could use more maple syrup in place of some of the milk. This is my first time making these so if you have any ideas or suggestions for improvements please let me know!
View original recipe on cookpad.comPreheat oven to 375 F.
Mix flour, salt and baking powder.
Pour the excess oil off the top of the peanut butter and discard. Depending on the brand there might be more separation, and more oil poured off. Adjust amount of milk accordingly.
Add peanut butter and maple syrup to dry ingredients and mix. Add nonfat milk slowly to dry ingredients and stir until the dough comes together.
Form dough into balls approximately one inch in diameter and place on silicone baking mat.
Use a fork to flatten balls.
Bake 10 minutes. Remove from oven and allow to cool.
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