• 1/2 cup peanut butter
  • 1/4 cup buttery spread, softened (dairy or vegan)
  • 3/4 cup calorie-free brown sugar alternative
  • 1/4 cup (2 large) egg whites (or 1 whole egg)
  • 3/8 tsp vanilla extract
  • 1 cup rolled oats (quick oats or old-fashioned)
  • 1/2 cup (60g) VitaFiber powder
  • 1/2 tsp baking soda
  • 3/8 tsp salt (optional)
  • 1/2 cup sugar-free chocolate chips (can use dairy-free)


  1. Preheat oven to 350 degrees F
  2. Cream peanut butter, butter, and brown sugar alternative together.
  3. Add egg whites and vanilla, mix until smooth.
  4. Add dry ingredients and mix until no dry clumps remain.
  5. Fold in chocolate chips.
  6. Chill dough in fridge for 20 minutes (makes it easier to handle).
  7. Using rounded tablespoons, spoon dough onto a nonstick baking sheet. If you don’t have a nonstick baking sheet, line with parchment paper.
  8. Bake for 10-12 minutes until golden brown on edges.

Calories (per cookie, including optionals): 118kcal, Fat: 8g, Sat fat: 2g, Carbs: 10g, Fibre: 5g, Sugar: 1g, Protein: 3g, Sodium: 158mg

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