Low-Fat Peanut Butter Cookies

Low-Fat Peanut Butter Cookies

So, remember these low-fat chocolate cookies I posted a while back?

I’m kind of obsessed with them.  (And I’m not the only one.)

So, I decided to see if I could make other flavors with the same basic idea—using low-fat yogurt as a base.

Guess what?

You can.  😀

low-fat peanut butter cookies from laughinglemonpie.com


These little darlings are pretty amazing, full of peanut butter flavor, and lower in fat because they use powdered peanut butter.

If you haven’t jumped on the powdered peanut butter train yet, you absolutely should. I’m not a huge fan of eating it straight, but in stuff, it’s amazing.  You can make this, for example, which is a staple in my life. I’m not ashamed to admit it.

PB2 is the brand most people know, but it’s not organic.  I found Just Great Stuff organic powdered peanut butter at my grocery store, and I’m lovin’ it.

Low-Fat Peanut Butter Cookies

Low-Fat Peanut Butter Cookies


  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 5 T butter
  • 7 T powdered peanut butter (like PB2 or Just Great Stuff organic)
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain low-fat or fat-free yogurt
  • 1 tsp vanilla extract


  1. Preheat oven to 350°.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in peanut butter powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla extract, stirring to combine. Add flour mixture, stirring until just combined. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray or parchment paper.
  3. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.

These little puppies stay chewy FOREVER.  I mean, I literally had them out on my counter in an uncovered container (because I’m kind of an idiot) for a week.  They only reason they lasted that long is because I kept telling my husband, “Don’t eat those! I have to photograph them!!”  😉

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