Classic peanut butter cookies at just 88 calories each. Only five ingredients for a genuinely satisfying treat.
These Peanut Butter Cookies prove that a truly great cookie does not need a long ingredient list. Creamy peanut butter, a sugar substitute, egg, vanilla, and baking soda come together into a rich, tender cookie with the classic criss-cross fork pattern on top. At just 88 calories and 1 WW Classic Point per cookie, this is an easy way to satisfy a sweet craving without derailing your day.
Recipe Info
Serves: Makes about 24 cookies | Prep Time: 10 minutes | Cook Time: 10 minutes | Calories per serving: ~88 per cookie
Nutrition per Serving (Estimated)
Protein: 4g | Fat: 12g | Carbohydrates: 6g | Fiber: 1g
WW Classic Points: Approximately 1 point per cookie. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 240g / 1 cup creamy peanut butter
- 200g / 1 cup granulated sugar substitute (such as Splenda)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven. Heat the oven to 175C / 350F. Line a baking sheet with parchment paper.
- Make the dough. In a medium bowl, beat together the peanut butter, sugar substitute, egg, and vanilla extract until smooth.
- Add the baking soda. Stir in the baking soda until well combined.
- Shape the cookies. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing about 5cm / 2 inches apart.
- Add the pattern. Flatten each cookie slightly with a fork, pressing a criss-cross pattern into the top.
- Bake. Bake for 8 to 10 minutes, until the cookies are set and lightly golden brown.
- Cool. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Serve with a glass of cold milk or a cup of tea
- Pair with sliced apple or banana for a balanced afternoon snack
- Offer as part of a homemade cookie box for gifting
- A light drizzle of melted dark chocolate elevates these for a special occasion
- Store in a cookie tin for an easy grab-and-go treat
Tips and Variations
- Use creamy, not crunchy, peanut butter for the smoothest, most cohesive dough.
- The criss-cross fork pattern is a classic touch that also helps the cookies bake evenly by flattening the dough slightly.
- Watch closely near the end of baking, as these cookies can go from golden to overdone quickly given their low flour content.
- This recipe scales easily. Double all ingredients to make roughly 48 cookies.
- Store in an airtight container to keep the cookies soft and fresh.
Why This Recipe Works
With no flour in the ingredient list, peanut butter itself provides all the structure this cookie needs, resulting in a naturally rich, tender crumb. The egg binds everything together while baking soda provides just enough lift to keep the cookies from being too dense. Because the recipe relies on so few ingredients, quality matters: good peanut butter makes a genuinely noticeable difference in the final flavor and texture.
Storage
Store in an airtight container at room temperature for up to 1 week. These cookies also freeze well for up to 2 months; thaw at room temperature before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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