These One Point Peanut Butter cookies are super easy to make-and requires only a few ingredients! Who says you can’t have cookies on your weight loss journey?
Do you enjoy delicious low point cookies? Be sure to check out more cookie recipes:
2 Point Chocolate Chip Cookies
2 Point Chocolate Crinkle Cookies
The two key ingredients to making these cookies low in points is using a zero Freestyle smart point white and brown sugar substitute– along with Jif Whips creamy peanut butter. The Jif whips peanut butter is lower in points than regular peanut butter and provides a creamy peanut butter flavor to these cookies.
If you don’t have Jif Whips -you could substitute it for 4 Tbsp of regular creamy peanut butter-that substitution would increase the 2 points to per cookie. I add an additional 2 Tbsp of pb2 ( peanut butter powder) to increase the peanut butter taste.
I recommend the sugar substitute you use is granulated otherwise the texture will be gritty. The sugar substitute that I love and use is Lakanto Monkfuit Sweetener. It’s 0 calories and 0 Freestyle Points.
You can find the Lakanto Monkfruit Sweetener HERE. It comes in a Classic, Golden or Powdered. I use the Classic for the white granulated and Golden for the brown sugar substitute.
To make these peanut butter cookies you will:
Preheat your oven to 350 degrees.
Line a cookie sheets with parchment paper.
In a large mixing bowl, cream together the two sugar substitutes and Jif whips peanut butter.
Mix until thoroughly combined.
Whisk in the egg, water and vanilla extract until smooth.
Add Kodiak Cakes along with the peanut butter powder and
stir until fully combined and a smooth dough is formed.
Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart.
Flatten each ball with a fork, making a crisscross pattern.
The dough will make 16-18 cookies.
Cook for 8-10 minutes or until edges are lightly golden.
Servings: Makes 16 cookies/ 1 Freestyle Smart Points per cookies
Ingredients:
- 1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
- 1/4 cup zero point brown sugar substitute Sukrin Gold or Lakanto Golden
- 1/2 cup white sugar substitute ( I use Lakanto Classic)
- 4 Tbsp Jif Whips creamy peanut butter
- 2 Tbsp Peanut Butter Powder ( I use Bell Plantation powdered PB2)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup water
Directions:
- Preheat your oven to 350 degrees.
- Line a cookie sheets with parchment paper.
- In a large mixing bowl, cream together the two sugar substitutes and Jif whips peanut butter. Mix until thoroughly combined.
- Whisk in the egg, water and vanilla extract until smooth.
- Add Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix along with the peanut butter powder and stir until fully combined and a smooth dough is formed.
- Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16-18 cookies.
- Cook for 8-10 minutes or until edges are lightly golden.
Servings: Makes 16 cookies/ 1 Freestyle Smart Points per cookies
Notes:
- You can substitute the Kodiak Cakes for self-rising flour (the point value per cookie would be 2 points with that substitute.)
- These cookies can be stored in an air tight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months.
- In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
One Point Peanut Butter Cookies
These One Point Peanut Butter cookies are super easy to make-and require a few ingredients! Who says you can't have cookies on your weight loss journey?
Ingredients
- 1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
- 1/4 cup zero point brown sugar substitute Sukrin Gold or Lakanto Golden
- 1/2 cup white sugar substitute ( I use Lakanto Classic)
- 4 Tbsp Jif Whips creamy peanut butter
- 2 Tbsp Peanut Butter Powder ( I use Bell Plantation powdered PB2)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup water
Instructions
Directions:
- Preheat your oven to 350 degrees.
- Line a cookie sheets with parchment paper.
- In a large mixing bowl, cream together the two sugar substitutes and Jif whips peanut butter. Mix until thoroughly combined.
- Whisk in the egg, water and vanilla extract until smooth.
- Add Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix along with the peanut butter powder and stir until fully combined and a smooth dough is formed.
- Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart. Flatten each ball with a fork, making a crisscross pattern. The dough will make 16-18 cookies.
- Cook for 8-10 minutes or until edges are lightly golden.
Servings: Makes 16 cookies/ 1 Freestyle Smart Points per cookies
Notes
- You can substitute the Kodiak Cakes for self-rising flour (the point value per cookie would be 2 points with that substitute.)
- These cookies can be stored in an air tight container on the counter for 2 days or in the fridge for up to a week or in the freezer for up to 6 months.
- In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Recommended Products
-
Jif Whips Peanut Butter -
Lakanto MonkFruit Sweetener -
Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving:Calories: 45 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 13mg Sodium: 66mg Carbohydrates: 6g Fiber: 1g Sugar: 2g Protein: 4g
what other granulated sugar substitute can I use? I can’t afford all these special sugar substitutes online.
Hi Tammy
You can use any granulated sugar substitute like Stevia, Sucralose, Splenda, Truvia would all be great alternatives.
Thank you, Linds
If you have a Sprout’s, they carry the monk fruit sweetener and Lily’s chocolate chips
How about a gluten free substitute for the flour? Any suggestions?
Rita
You can substitute the Kodiak Cakes with 1 1/4 cup GF flour and add 1/2 tsp baking powder to help make them rise.
Thanks so much!
If I substitute self rising flour for the Kodiak mix, would it be an equal amount?
Yes! The same amount would be used-the points would also be the same. Thanks so much
Is it necessary for the pb powder? Can something else be substituted? I have everything but the powder. I use the pb whip all the time.
Thanks
Gin
Hi Gin,
I add the additional 2 tbsp of pb2 to increase the peanut butter taste.-You don’t necessarily need it- it keeps them at 1 point per cookies by doing that. But, you could omit it altogether or add another 1-2 Tbsp of the Jif Whips.
Thanks so much
Hi – would you ever freeze these? I made the peanut butter ones but don’t know how long they will stay good and won’t likely eat more than one or two a day…….if you did freeze them would you wrap individually? Thanks they are really good!
Yes! They can be stored in the refrigerator for up to 10 days or frozen for up to 3 months-I like to store 3-4 of them in small zip lock baggies. And you can thaw them out on the counter.
Thanks so much!
I followed your recipe exactly with the ingredients. I pumped it into WW app to make sure it’s 1 point and it says 2 smart points, why did yours come out less
Hi Denise,
Here is the breakdown for the ingredients I use for these cookies:
1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix= 12 points
1/4 cup zero point brown sugar substitute Sukrin Gold or Lakanto Golden=0 points
1/2 cup white sugar substitute ( I use Lakanto Classic)=0 points
4 Tbsp Jif Whips creamy peanut butter=9 points
2 Tbsp Peanut Butter Powder ( I use Bell Plantation powdered PB2)=1 point
1 large egg= 0 points
1/2 tsp vanilla extract= 0 points
1/4 cup water=0 points
Makes 16 servings/ 1 point per serving.
If you used different sugar substitutes ( that might be the difference in points) The ones I use are 0 points.
Thanks so much!
Also, did you make 16 cookies? If you made 14, or 12 bigger cookies, and divided the totals by your bigger cookies, that might be it, too. I made some muffins from a WW recipe, that said it should yield 18 muffins. It’s hard to know exactly how big to make cookies/fill muffin cups so that they’re equal. I’ve added a point or two to baked recipes because I’ve made them too big. Just food for thought, for the OP. Linds gives us all this great stuff for free, let’s not rake her over the coals! XO
Thanks Marcy! I’m grateful for your tremendous support ❤️
OMG. I just made these using the dark chocolate Kodiak Cakes mix…heaven!
Hi Emma!
Wow! Oh, I bet the dark chocolate mix was fantastic with these! So happy you love them!
I have made these cookies twice and my husband and I have enjoyed them. I used a 1/4 C measuring cup for the peanut butter, since it is equivalent to 4 T. Thanks for the recipe.
I only see an option to leave a reply, not ask a new question, so I hope this shows up all right.
Linds, do you think you could achieve the same results with this cookies by JUST using PB powder? I’m addicted to the stuff and LOVE how many fewer points it is than regular PB. Curious about your thoughts on how MUCH PB2 would achieve the same results. I’m thinking of pre-mixing it with water first, and incorporating the mixed PB2 into the recipe. Hmmmmm…..my wheels are turning….
Thanks!
Hi Marcy,
Thanks so much for your comment. I haven’t tried making them with PB2 just the reason I haven’t is because the peanut butter is used as the binding agent to keeping the ingredients together. You’re more than welcome to try it. I would recommend using (8-10 tbsp of the pb2).
I’d love to hear how they turn out-if you’d like to share the results!
Thank you so much,
Linds
Pls let us know if you tried these delicious cookies with more powdered peanut butter and if so how much in total did you use for the whips and powdered pb. I’m curious to know how they came out if you did that. Thxx
Lindsey, I’m confused! Some of your photos show the cookies with the fork marks and your directions state to do this. But the main photo shows a different type of cookie! Please clarify!
They all have fork marks on them-the main photo was after they had been cooked and the fork marks may not be as noticeable. It won’t make a difference if you add the forks marks. I just like the looks of them with the marks. You may notice that they aren’t as visible after they cook.
Thanks
These are wonderful! I thought a little gooey at first and put them back in the oven! Don’t! Just let them cool! (Actually They were good hot and gooey any way!) Your recipes never fail! Thanks!
These have become a staple in our house! We alternate between the Dark Chocolate and Buttermilk Kodiak depending on what mood we’re in :). Been making lots of your recipes and they’re all terrific. Thank you for helping make our WW journey more enjoyable!
Hi Gemmilee,
Yay! That is so wonderful to hear. I’m thrilled you have been enjoying the recipes. It makes me incredibly happy to hear that others are benefiting from me sharing them. I wish you continued success on your journey!!
Have a wonderful day!
Linds