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No-Fuss Peanut Butter Cookies

Here’s a healthy twist on the old standard peanut butter cookie. Oat bran replaces 1/3 of the flour and light margarine (or butter) removes 1/2 of the fat. The predominant flavor from the peanut butter remains center stage and very satisfying.

Servings: 20 (2 cookies)
Yields: 40 – 2” cookies


1 cup FIFTY50 No Sugar Added Peanut Butter
¾ cup melted light butter or margarine
1 teaspoon vanilla
¾ cup FIFTY50 Low Glycemic Fructose Granulated Sweetener
1 cup oat bran
2 cups white flour
1 tsp baking soda


  1. Preheat the oven to 350° F. Line two large cookie sheets with parchment paper. Set aside.
  2. Mix together the peanut butter and melted margarine or butter in a large mixing bowl until well combined. Add the vanilla, fructose and oat bran and stir until thoroughly mixed.
  3. In a small bowl, sift together the flour and baking soda and add to the peanut butter mixture. Combine until a smooth dough forms.
  4. Shape the dough into approximately 1-ounce balls. Place about two inches apart and flatten using the tines of a fork to make a crisscross pattern.
  5. Bake 15 minutes or until lightly browned. Cool before storing in a cookie jar or tin.

Nutrition Facts

Calories 198

Total Fat 10g

Saturated Fat 2g

Cholesterol 0mg

Sodium 117mg

Total Carbohydrates 23g

Dietary Fiber 3g

Total Sugars 8g

Added Sugars 7g

Protein 5g

Glycemic Index Low