Low Fat Peanut Butter Cookies Captain Crunch Recipes

REDUCED FAT PEANUT BUTTER COOKIES

Steps:

• Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
• In medium size bowl, mix flour,baking soda, and salt.
• In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
• Add sugar; beat 2 minutes.
• Beat in egg, milk and vanilla.
• On low, beat in flour mixture.
• For each cookie, roll about a tablespoon of dough into a ball.
• Place balls on sheets, 2 inches apart.
• With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
• Bake 12 to 14 minutes.

PEANUT BUTTER COOKIES (LOW CAL, LOW FAT, HIGH TASTE!)

Steps:

• Preheat oven to 350 degrees (F).
• Spray cookie sheets with a now calorie non-stick spray.
• Sift together all dry ingredients.
• In a separate bowl, thoroughly combine all remaining ingredients.
• Gradually add dry ingredients to wet ingredients until well blended.
• Shape 3/4 inch balls and place balls at least 1 inch apart from each other.
• Dip a fork in flour and gently flatten each ball with fork in crisscross pattern
• Bake for approximately 10 minutes, or until edges are golden brown.

LOW FAT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F.
• Then dump ingredients into a mixing bowl and stir. You will really need to work at getting the ingredients mixed well. I do a downward smashing motion with my spoon as I stir. You could even put your hands into the dough and kneed a little.
• Drop 1 Tablespoon size mounds onto a greased cookie sheet, about 1 ½ inches apart. Smash them down with a fork. Then sprinkle with course sugar if you like.
• Bake for 10 - 15 minutes.
• After they are baked let them cool for 15 minutes before you dig into They will be soft out of the oven and crisp up as they cool.
• This recipe originates from My Vegan Cookbook. http://www.myvegancookbook.com/blog/.

CAPT'N CRUNCH NO BAKE COOKIES

Steps:

• 1. Mix dry ingredients in large bowl. Add nuts if desired. Set aside.
• 2. Melt almond bark on stove top or in microwave. Be careful to melt it slowly and do not burn it.
• 3. Working quickly, mix in dry ingredients. It is easier to add the melted almond bark to the dry ingredients, just be sure your have a very large bowl!
• 4. Drop teaspoon size mounds onto Silpat mats or waxed paper. Let cool. Enjoy! Note: If your mixture sets up too quickly you can dump it on waxed paper or a Silpat mat, flatten it out and let it set up; then break into chunks.