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WW Recipe of the Day: 4-Ingredient Flourless Peanut Butter Cookies
As soon as I saw this recipe for Easiest-Ever Peanut Butter Cookies, in a recent issue of Woman’s Day, I knew I had to give them a try.
What got my attention?
Well, first the name – I’m all about easy, so “Easiest Ever” always piques my interest.
These quick and easy flourless cookies, have only 4 ingredients…
Then there was their size – little button-sized cookies with just 33 calories – perfect for Weight Watchers sized sweet treats!
Actually, when compared to the cookies we ate a few decades ago, they’re normal sized – about 1 to 1-1/2 inches. It’s just that they look small when compared to the giant cookies, now 3 to 4 times bigger, that you see everywhere these days.
If you’re interested in learning more about how portions have exploded check out The Portion Teller: Smartsize Your Way to Permanent Weight Loss (affiliate link) by Lisa Young.
In it she explains how portions are enormous compared to what the government defines as a standard serving size and also when compared to what Americans ate thirty years ago.
I found it fascinating!
Finally, they’re made with real peanut butter, one of my favorite foods.
My intuition was right.
This is a winning cookie recipe, making a small batch of little normal-size cookies, perfect for sharing or packing in little pre-portioned zipper bags for the freezer.
They are not too soft, not too sweet, simple and adorable.
I used a tiny little cookie scoop and got 48 cookies, instead of 60, so will make them even smaller next time.
I made half the batch plain and added a few miniature chocolate chips to the remaining half, to give them polka-dots!
Next time I plan on adding a few finely chopped peanuts for added crunch.
How Many Calories and WW Points in 4-Ingredient Peanut Butter Cookies?
According to my calculations, each cookie has just 33 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
1 PointsPlus (Old plan)
Recipe Notes
I used a tiny little ice cream scoop (affiliate link) and then flattened the cookie mounds down a bit before baking. I ended up with 48 little cookies and will make them even smaller next time.
Next time I will add a small amount of finely chopped peanuts for extra crunch. You could get the same effect by using crunchy peanut butter.
If you like these easiest-ever 4-ingredient peanut butter cookies, be sure to check out some of my other easy, healthy Weight Watchers friendly cookie recipes including Coconut Almond Butter Cookies, Easy No-Bake Peanut Butter Cookie Dough Balls, 4-Ingredient No-Bake “Brownies”, No-Bake Peanut Butter Chocolate Oatmeal Cookies, Skinny S’mores Cookies and Easy Orangesicle Cookie Mix Cookies
Here’s a new family favorite dessert – Low Calorie Chocolate Cake Mix Air Fryer Cookies!
If you’ve made these Peanut Butter Button Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy 4-Ingredient Peanut Butter Button Cookies Recipe
Equipment
Ingredients
- 1 cup peanut butter (creamy or chunky)
- 3/4 cup packed light brown sugar
- 1 large egg
- 3/4 teaspoon baking soda
Instructions
- Position an oven rack in the center of your oven and then preheat the oven to 350F degrees. Line 2 baking sheets with parchment paper or silicone liners.
- In a large bowl, beat the peanut butter, brown sugar, egg, and baking soda together with an electric mixer (affiliate link) on medium, until well blended.
- Drop level teaspoons of dough onto the prepared baking sheets, spacing them about 1-1/2 inches apart. (This is a small amount since you want enough for 60 cookies.)
- Bake until the cookies are puffed and starting to lightly brown around the edges, 8 to 10 minutes.
- Remove from the oven and let cool on the baking sheets placed on wire cooling racks (affiliate link) for 5 minutes. Then transfer the cookies directly to the wire racks to cool completely.
Notes
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 1 PointsPlus (Old plan) I used a tiny little ice cream scoop and then flattened the cookie mounds down a bit before baking. I ended up with 48 little cookies and will make them even smaller next time. Next time I will add a small amount of finely chopped peanuts for extra crunch. You could get the same effect by using crunchy peanut butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Woman’s Day magazine
Click for More Lighter Holiday Cookie Recipes
More WW Friendly Peanut Butter Cookie Recipes
- No-Bake Apple Peanut Butter Cookies (EatYourselfSkinny)
- Chocolate Drizzled Peanut Butter Cookies (DrizzleMeSkinny)
- PB and J Healthy Oatmeal Cookies (SkinnyTaste)
- Peanut Butter Oatmeal Cookies (LaaLoosh)
- Grain-Free No-Bake Peanut Butter Cookies (DashingDish)
- 3-Ingredient Almond Butter Cookies (SkinnyTaste)
- Chocolate Peanut Butter Chip Banana Cookies (DrizzleMeSkinny)
I’ve made peanut butter cookies for my kids and grandkids for the first day of school for over 35 years. I tried this recipe today and my son and his family went crazy over them. So quick and easy. Definitely a keeper.
Best Weight Watchers cookie recipe I have ever found. I had to make more quickly, my husband devoured them.
Can you use PB2 instead of real peanut butter?
I haven’t tried with anything other than real peanut butter.
Final a cookie recipe that is easy and delicious. These are so good and hits the sweet spot. It’s amazing there rich but crunchy?
Thanks for the recipe. I am going to try them. Might make minor changes. Hope they work out.
They are delicious. I don’t care for regular peanut butter cookies, but these, I love. They are like a potato chip ad, bet you can’t eat just one.
Extremely easy to make! Thank you!!
I baked them for 8 minutes using my convection oven and they were a hit! Very tasty and will bake them again. I made 36 cookies and felt that any smaller would be super tiny. Knowing that the larger the size the more smart points they are, but they’re worth it! ?
The video shows vanilla was added, but I did not add the vanilla. I followed the typed recipe.
Hi Katie, So happy to hear you liked them!!
Holy cow!! 60? or 48?..I got 24 cookies using a mini melon baller. they are regular size cookies so I guess I could cut them in half. I made some changes just trying to reduce WW points and sugar ( I’m diabetic)…I reduced the sugar to 1/2 cup and made up the other 1/4 using 2 tablespoons truvia baking blend. I also reduced the peanut butter to 3/4 cup and made up the remaining 1/4 cup with PB2 ( 4 tablespoons mixed with water till consistency of regular peanut butter). I added 2 tablespoons flour to make it the dough thicker. They were really good. surprisingly chewy, not crumbly and had a good p-nut butter taste. They are 3 WW freestyle points each.
Thanks for sharing your changes with us Gwyned. They sound really delicious! – Martha
Love Love Love them!!!!! Thank you so much for a delicious recipe! My whole family loves them and I have been making them over and over again.
I would try to track how many cookies I’m going to eat before I eat them. I ate 2 cookies thinking that it would be 2pts, but it was 3pts. I’m still fairly new to WW, so I didn’t expect the points to go up like that. Just a heads up for everyone else. These are delicious cookies though!