Recipes Reduced Fat Peanut Butter & Oatmeal Cookies (No artificial sweeteners, Dessert, Vegetarian)

Serving Size
Number of Servings
    • 1 18-ounce jar reduced-fat crunch peanut butter (smooth peanut butter can be used),
    • 2 tablespoons light stick butter or margarine,
    • 1/2 cup unsweetened applesauce,
    • 3/4 cup prepared Fruit Juice Super Concentrate,
    • 1 egg, slightly beaten,
    • 2 teaspoons pure vanilla extract,
    • 1-1/2 cups old fashioned oats,
    • 1-1/2 cups whole wheat flour,
    • 1 teaspoon baking soda,
    • 1/2 teaspoon baking powder,
    • 1/8 teaspoon salt

Preheat oven to 350 degrees. Soften peanut butter (lid removed) for 1 minute in the microwave. In a medium-size microwaveable bowl, add butter or margarine, applesauce and fruit juice super-concentrate. Heat in microwave for 1 minute. Add peanut butter to mixture and stir to combine. Add egg and vanilla, mixing well. Fold in old-fashioned oats and let sit for 1 minute. Sift together wheat flour, soda, baking powder and salt. Fold into peanut butter mixture until all ingredients are combined and moist. Drop by spoonfuls (about 1-inch between each cookie) on a cookie sheet sprayed with Pam. Flatten with tines of fork to about 1/4 inch thickness. Bake for 8-10 minutes in a 350-degree oven or until cookies are crisp around the edges. Remove and let cookies cool in pan for 3 minutes. Remove cookies to wire rack to cool further. Word to the wise: First Place recommends that whenever possible, dietetic exchanges should be consumed in their natural form. This recipe is recommended for occasional use only.

Nutrition Information

45 Calories; 1g Fat (21.5% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 65mg Sodium.