A Little Bit Lighter Peanut Butter Cookie
Serves: 40 to 42 cookies
Peanut butter cookies are notoriously high in fat. This one has a bit less fat and saturated fat, but still tastes great. For traditionalists, we also offer the more standard peanut butter cookie
- ¼ cup (1/2 stick) margarine, at room temperature
- ½ cup sugar
- ½ cup light peanut butter
- ¼ cup egg substitute, or 1 egg
- ⅓ cup freshly squeezed orange juice
- 1½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup golden raisins, or to taste (optional)
- Preheat oven to 400 degrees F. Lightly grease or spray cookie sheets.
- Cream margarine, sugar, and peanut butter until light and smooth. Blend in egg substitute or egg, and orange juice.
- Whisk together flour, cocoa, baking powder, and salt. Stir into batter to make a slightly sticky dough. Stir in raisins.
- Roll 1 tablespoon of the dough into a 1-inch ball. (If dough sticks to your hands, either flour your hands, or refrigerate the dough for about 15 minutes.) Place on a cookie sheet and flatten lightly with a fork, making a cross-hatch design. Repeat with remaining dough, setting cookies 2 inches apart on cookie sheets. If dough is sticky, either flour your hands before rolling cookies, or refrigerate dough for about 15 minutes.
- Bake cookies 12 to 14 minutes in the center of the oven, or until light golden on top and golden brown on the bottom. Remove to wire racks to cool.