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)

  1. Preheat oven to 400 degrees F. Lightly grease or spray cookie sheets.
  2. Cream margarine, sugar, and peanut butter until light and smooth. Blend in egg substitute or egg, and orange juice.
  3. Whisk together flour, cocoa, baking powder, and salt. Stir into batter to make a slightly sticky dough. Stir in raisins.
  4. 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.
  5. 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.