Real Recipes From Real Home Cooks ®

powdered pb cookies; low fat & sugar with banana

Recipe by
Laura Hinkeldey
Ankeny, IA

I love peanut butter. And I really really love peanut butter cookies but they DO NOT fit into my Weight Watchers points! So I tweaked the recipe a bit; using mashed bananas instead of butter, peanut powder instead of pb, and sugar substitutes. What goes better with pb than bananas? Ok maybe apples but you can also sub with applesauce! Winning! Just about sugar free, low fat, and still all the taste of regular PB cookies! Recipe yields about 36 cookies. 1 cookie (w/out kiss) is ONLY 1 point with WW! W/ a kiss they're 2 points-still amazing! Who said "dieting" couldn't taste good?! DElish!

yield 36 cookies
prep time 30 Min
cook time 7 Min
method Bake

Ingredients For powdered pb cookies; low fat & sugar with banana

  • 1 c
    mashed bananas (about 2 medium)
  • 1/4 c
    truvia brown sugar blend
  • 3/4 c
    hyvee delecta sugar substitute (or anything similar like truvia, splenda, swerve, erythritol, etc)
  • 1
    large egg
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    all purpose flour
  • 3/4 c
    powdered peanut butter (i used pbfit)
  • 1/2 tsp
    baking soda
  • 1/8 tsp
  • cooking spray

How To Make powdered pb cookies; low fat & sugar with banana

  • Step 1: combine dry ingredients
    In a medium bowl whisk together the flour, peanut powder, soda, and salt. Set aside.
  • 2
    In a large bowl beat together the bananas and sugar.
  • End of Step 3; beating all wet ingredients together
    Add in egg and vanilla. Beat until well blended. It's ok if there's s few small chunks of bananas that haven't blended in.
  • 4
    Gradually STIR in the flour mixture. I split it into thirds to be sure it all got mixed in.
  • 5
    Optional: refrigerate for about an hour. I found the dough much easier to work with this way and the cookies were a bit more moist. I did also make some without refrigerating first and they still came out delicious!
  • 6
    When ready to bake: preheat oven to 350. Cover cookie sheet with parchment paper.
  • Step 4: drop dough by rounded teaspoon onto cookie sheet. **the ones in the picture are a bit bigger than they should be. Lesson learned!**
    Drop dough by rounded teaspoons onto the cookie sheet
  • Step 5: making the checker marks!
    Now to make the classic peanut butter cookie checker marks! Lightly spray the top of each cookie with cooking spray. Grab a fork and spray it too. Then you'll press the fork down onto the cookie and then pick up the fork and rotate it to cross the first lines and press down. Voila! Checkers! **This dough is very sticky so you may have to spray the fork a few times.**
  • 9
    Bake at 350 for 6-8 minutes. If you are topping with Hershey's kisses, now is a good time to unwrap them (no one will see if one accidentally jumps into your mouth).
  • Finished!
    Once the cookies come out of the oven, immediately move them from the cookie sheet to paper towels. Once you have them all on the paper towels (do that as quickly as possible!) place a Hershey's kiss in the middle and gently push down.
  • 11
    This is important! The Hershey's kisses will *almost* melt at first. So don't touch them! They will hold and keep their shape as long as they don't get touched. Once the cookies have completely cooled and the chocolate has solidified you are safe to move the cookies to a container....or your mouth
  • Peanut Butter cookies made with bananas (sub for butter) and powdered peanut butter. Topped with Hershey's kiss.