Light 69 Calorie Peanut Butter Blossoms

How can you not love the mouthwatering combo of savory peanut butter and sweet, luscious milk (or dark) chocolate?



You can’t.  And that’s why these cookies are my holiday (and all year round) fave!

It’s almost impossible to just have one (speaking for myself, of course). I just had to find a way to make these perfect little treats a little bit lighter!


Now, you can enjoy the benefits of my obsession while getting more ‘bang for your tasty buck’ 😉



Makes 48 cookies


  • 1/2 cup applesauce
  • 1/2 cup reduced-fat peanut butter
  • 1/2 cup Splenda sugar substitute
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 egg
  • 2 tablespoons skim or unsweetened plain almond milk
  • 1 teaspoon vanilla
  • 1/4 cup unprocessed wheat bran
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Splenda sugar substitute
  • 1 (12 ounce) package Hershey milk or dark chocolate kisses, unwrapped



  1. Preheat oven to 350°F.
  2. Beat together applesauce and peanut butter until creamy.
  3. Add sugars, baking soda, and baking powder and beat until “fluffy”.
  4. Beat in egg, milk, and vanilla.
  5. Beat in wheat bran and flour.
  6. Optional – Place dough in fridge for one hour for easier to handle dough and a puffier cookie.
  7. Using a half tablespoon measure, roll dough into one inch balls.
  8. Roll balls in Splenda.
  9. Place on cookie sheet and bake for 10-12 minutes.
  10. Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn’t melt all the way.

*Recipe adapted from 

What did you think? Let me know in the comments below and be sure to check out more of my recipes on Fit, Strong, and Sexy! Join the community TODAY 🙂