Pound Dropper

WW Recipes-turning everyday meals into healthy alternatives

· 31 Comments

One Point Peanut Butter Cookies

This post and photos may contain Amazon or other affiliate links. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own. READ MORE —>

Cookies· Desserts· Peanut Butter· Potluck· Snacks

Jump to Recipe

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?

Servings: Makes 16 cookies

GREEN: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

BLUE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

PURPLE : 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

 

Do you enjoy delicious low point cookies? Be sure to check out more cookie recipes:

2 Point Soft Ginger Cookies

2 Point Lemon Drop Cookies

2 Point Chocolate Chip Cookies

2 Point Chocolate Crinkle Cookies

What ingredients are used to create these One Point Peanut Butter Cookies?

The two key ingredients to making these cookies low in points is using  a zero SmartPoints white and brown sugar substitute–

Reduced fat peanut butter: Jif Whips has always been my go to for low point peanut butter until I recently discovered it has now been discontinued as of June 2020. I’ve been super devastated about that I needed to go on a hunt for the next best low point peanut butter. I recently discovered Peter Pan whipped 1/3 less sugar peanut butter, and I’m telling you it’s just as AMAZING as Jif whips and is similar in points to Jif Whips.  You can find it HERE on Amazon or at your local grocery store. 

Brown sugar substitute: 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 zero calories and zero SmartPoints. 

 I use the Classic for the white granulated and Golden for the brown sugar substitute.

You can find the Lakanto Monkfruit Sweetener HERE.

In addition to the reduced fat peanut butter and peanut butter powder, I also use peanut butter extract to enhance the peanut butter flavor in these cookies without adding more points.  You may use vanilla extract-keep in mind these cookies won’t have as much peanut butter flavor as they would be if you use peanut butter extract.

You can find peanut butter extract online on Amazon HERE.

 

Egg vs. Egg Whites

You can use either 2 egg whites or one large whole egg. They taste the exact same regardless of the one you use. Keep in mind- eggs are zero points on the WW Blue and WW Purple plan so regardless if use 1 large egg or 2 egg whites to make these cookies they would be 1 Smart Point. However, if you are following the WW green plan I recommend using 2 egg whites in place of the large egg to keep these cookies 1 SmartPoint. Otherwise, if you were to use a whole egg, the point value would increase to 2 SmartPoints per cookie. 

How do I make these One Point Peanut Butter Cookies?

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 peanut butter 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

 

 

Ingredients:

Directions:

  1. Preheat your oven to 350 degrees. 
  2. Line a cookie sheets with parchment paper.
  3. In a large mixing bowl, cream together the two sugar substitutes and Peter Pan whipped 1/3 less sugar peanut butter. Mix until thoroughly combined.
  4. Whisk in the egg whites, water and extract until smooth.
  5. 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.  
  6. 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.
  7. Cook for 8-10 minutes or until edges are lightly golden.

 

Servings: Makes 16 cookies

GREEN: 1 SmartPoints for 1 cookie or 3 cookies for 4 SmartPoints if using 2 egg whites

BLUE: 1 SmartPoints for 1 cookie or 3 cookies for 4 SmartPoints

PURPLE : 1 SmartPoints for 1 cookie or 3 cookies for 4 SmartPoints

Notes:

  1. If you are following the WW purple or blue plan you can substitute the 2 egg whites for one large egg for the same point value. 
  2. You can substitute the Kodiak Cakes for self-rising flour (the point value per cookie would be 2 points with that substitute.)
  3. 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.
  4. In order to calculate the 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. 
  5. You may substitute the Kodiak Cakes for the Kodiak Cakes Peanut Butter Mix, if you desire. The overall point value would change to 2 Smartpoints per cookie.

Yield: 16

One Point Peanut Butter Cookies

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?

Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 2 minutes
Total Time 20 minutes

Ingredients

  • 1 1/4 cup Kodiak Cakes Protein Pancake Power Cakes 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 Peter Pan whipped 1/3 less sugar peanut butter,
  • 2 Tbsp Peanut Butter Powder ( I use Bell Plantation powdered PB2)
  • 1 large egg or 2 large egg whites
  • 1 tsp peanut butter or vanilla extract
  • 1/4 cup water

Instructions

Directions:

  1. Preheat your oven to 350 degrees. 
  2. Line a cookie sheets with parchment paper.
  3. In a large mixing bowl, cream together the two sugar substitutes and Peter Pan whipped 1/3 less sugar peanut butter. Mix until thoroughly combined.
  4. Whisk in the egg whites, water and peanut butter or vanilla extract until smooth.
  5. 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. 
  6. 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.
  7. Cook for 8-10 minutes or until edges are lightly golden.

Servings: Makes 16 cookies

GREEN: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

BLUE: 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

PURPLE : 1 SmartPoint for 1 cookie or 3 cookies for 4 SmartPoints

Notes

  1. If you are following the WW purple or blue plan you can substitute the 2 egg whites for one large egg for the same point value. 
  2. You can substitute the Kodiak Cakes for self-rising flour (the point value per cookie would be 2 points with that substitute.)
  3. You may substitute the Kodiak Cakes for the Kodiak Cakes Peanut Butter Mix, if you desire. The overall point value would change to 2 Freestyle Smart points per cookie.
  4. 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.
  5. In order to calculate the 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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 45Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13mgSodium: 66mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 4g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

© Lindsay Kehl
Cuisine: American / Category: Cookies

Comments

  1. what other granulated sugar substitute can I use? I can’t afford all these special sugar substitutes online.

    Reply

  4. 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

    Reply

    • 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

      Reply

  5. 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!

    Reply

    • 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!

      Reply

      • 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

        Reply

        • 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!

          Reply

          • 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

  7. 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.

    Reply

  8. 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!

    Reply

    • 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

      Reply

    • 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

      Reply

  9. 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!

    Reply

    • 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

      Reply

  10. 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!

    Reply

  11. 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!

    Reply

    • 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

      Reply

    • Hi Tanya

      Yes, they can be made with Kraft Peanut Butter. The overall point value would be 2 points per serving if you were to use a regular peanut butter vs. the whip.

      Thank you!

      Reply

  13. Made these today for the first time! OMG they came out great. Husband approved, and they were easy. Thanks for the great low points recipe to satisfy my peanut butter cravings!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *