Peanut Butter Honey Whole Wheat Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3/4 cup natural peanut butter3/4 cup agave nectar or honey3/4 cup sucanat2 egg whites (or 1 whole egg)1/4 cup Milk, 1%4 Tbs Butter, melted2 tsp Vanilla Extract3 cups Oats1-3/4 + 2 Tbs Whole Wheat White flour (King Arthur)1-1/2 tsp baking soda (1 tsp if baking at high altitude, like me)1 tsp Cinnamon, ground1/2 cup chopped Walnuts
Preheat Oven = 375 degrees.
1. Mix sucanat, peanut butter and agave nectar in mixer until smooth & creamy.
2. Add egg whites, milk, melted butter, and vanilla. Mix well.
3. In a large bowl, mix together the dry ingredients. Add 1 cup at a time to peanut butter mixture. Dough will be sticky!
4. Drop 2 Tbs at a time (I use a scoop) onto pan. Press cookies down lightly with a fork or back of a spatula.
5. Bake 7-9 minutes... DO NOT OVERBAKE!
6. Let cool 5-10 minutes before lifting off pan.
NOTES -
a.) The original recipe called for 4 Tbs canola oil instead of butter. I thought the texture was lacking and so changed to butter. At 1/3 tsp per cookie - it is worth the sacrifice.
b.) My friend that gave me the recipe adds Craisins and/or dark chocolate chips. Nice additions, if you want to jazz it up a little, but not really necessary.
c.) Ground flaxseed might also be a nice addition. I haven't tried that yet - so if you do, let me know how it turns out.
Number of Servings: 36
Recipe submitted by SparkPeople user MICHTOTMAN.
1. Mix sucanat, peanut butter and agave nectar in mixer until smooth & creamy.
2. Add egg whites, milk, melted butter, and vanilla. Mix well.
3. In a large bowl, mix together the dry ingredients. Add 1 cup at a time to peanut butter mixture. Dough will be sticky!
4. Drop 2 Tbs at a time (I use a scoop) onto pan. Press cookies down lightly with a fork or back of a spatula.
5. Bake 7-9 minutes... DO NOT OVERBAKE!
6. Let cool 5-10 minutes before lifting off pan.
NOTES -
a.) The original recipe called for 4 Tbs canola oil instead of butter. I thought the texture was lacking and so changed to butter. At 1/3 tsp per cookie - it is worth the sacrifice.
b.) My friend that gave me the recipe adds Craisins and/or dark chocolate chips. Nice additions, if you want to jazz it up a little, but not really necessary.
c.) Ground flaxseed might also be a nice addition. I haven't tried that yet - so if you do, let me know how it turns out.
Number of Servings: 36
Recipe submitted by SparkPeople user MICHTOTMAN.
Nutritional Info Amount Per Serving
- Calories: 143.2
- Total Fat: 5.7 g
- Cholesterol: 3.5 mg
- Sodium: 49.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
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