Peanut Butter Cookies Healthier are such a joy to bake when you want all the delicious taste without the guilt, dear. I’ve been making these for years now, and they’re always a favorite with the grandchildren.
What makes these special is that I use an egg substitute instead of regular eggs, which keeps them lighter and easier on the tummy. The real magic happens when you cream together that creamy peanut butter with margarine and both sugars—it creates the most wonderful texture that stays soft and chewy.
These cookies are perfect for wrapping up in a little tin and sending home with visiting family or sharing at the church bake sale. I love watching the faces light up when folks realize they can enjoy a real treat that’s actually better for them.
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Peanut Butter Cookies Healthier
Ingredients
- 1.5 cup Regular
- 1.5 cup Peanut Butter
- 1.5 cup Sugar
- 1.5 cup Brown Sugar
- 0.75 cup Egg Substitute
- 0.75 teaspoon Salt
- 1.5 teaspoon Baking Powder
- 2.25 teaspoon Baking Soda
- 3.75 cup All-Purpose Flour
Instructions
- Cream peanut butter and margarine, add sugars and mix well.
- Add eggs and mix until creamy.
- Add remaining ingredients.
- Chill for one hour-I usually skip this step and chill between batches.
- Drop by teaspoonful onto cookie sheets- do not flatten.
- Bake at 325F for 15 minutes.
- Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease so the cookies don’t become crumbly, little trick I learned from my MIL- this is also optional.
- Immediately after the cookies are completely cooled I always transfer them to an airtight container.
- These cookies have always stayed soft and moist if they are stored in an airtight container.
