Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 106.4
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 44.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
View full nutritional breakdown of Whole Wheat Peanut Butter Cookies calories by ingredient
Whole Wheat Peanut Butter Cookies
Submitted by: LEGALGRLIntroduction
These are tasty little vittles that are a wonderful treat when craving something sweet. If possible, grind whole wheat (using a wheat grinder or a BlendTec or other high powered blender) for the flour rather than using commercially packaged flour. These are tasty little vittles that are a wonderful treat when craving something sweet. If possible, grind whole wheat (using a wheat grinder or a BlendTec or other high powered blender) for the flour rather than using commercially packaged flour.Number of Servings: 32
Ingredients
-
1/4 c. Earth Balance (or other vegan butter)
3/4 c. peanut butter
3/4 c. Sucanat
1 T. vanilla extract
3 T. soy milk
2 T. ground flax seed
3 T. water
1 3/4 c. whole wheat flour
3/4 t. salt
3/4 t. baking soda
Directions
Combine first five ingredients and cream together in a large mixing bowl. In a small bowl, combine flax seed and water, stirring to combine. Let sit for about 5 minutes or until of an "eggy" consistency. Add to peanut butter mixture and blend well.
Combine flour, salt and baking soda in a small bowl, stirring to incorporate. If desired, add 1 to 2 T. Vital Wheat Gluten (NOT included in nutritional information). Add to peanut butter mixture and beat until completely combined. Mixture will be very thick.
Form dough into balls slightly smaller than a golf ball. Arranged on un-greased baking sheets about 1 inch apart. Use a fork to flatten each ball with a criss-cross pattern. Bake at 375 degrees for about 8 minutes or until no longer doughey. Cool on a wire rack or on paper towels.
Makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user LEGALGRL.
Combine flour, salt and baking soda in a small bowl, stirring to incorporate. If desired, add 1 to 2 T. Vital Wheat Gluten (NOT included in nutritional information). Add to peanut butter mixture and beat until completely combined. Mixture will be very thick.
Form dough into balls slightly smaller than a golf ball. Arranged on un-greased baking sheets about 1 inch apart. Use a fork to flatten each ball with a criss-cross pattern. Bake at 375 degrees for about 8 minutes or until no longer doughey. Cool on a wire rack or on paper towels.
Makes 32 cookies.
Number of Servings: 32
Recipe submitted by SparkPeople user LEGALGRL.
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