Whole Wheat Peanut butter cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup whole wheat pastry flour1/4 cup soy flour1/4 tsp baking soda1/4 tsp sea salt1/2 cup unsalted butter or margarine1 cup sucanat1/4 cup egg substitute1/2 cup unsalted peanut butter1 tsp vanillaOptional: Turbinado sugarOptional: Sliced banana
Preheat the oven to 375 degrees. Line two large cookie sheets with parchment paper.
Sift together the first four ingredients.
In a separate bowl, cream together everything else with beaters. Add flour mixture to cream mixture and mix until smooth.
Shape teaspoonfuls of dough into little balls. Place on cookie sheet 2" apart. Flatten lightly with the tines of a fork that have been dipped in flour (do this twice to create a crisscross design).
Optional: I topped each cookie with a sprinkle of turbinado sugar (sugar in the raw).
Cook each batch for around 7-8 minutes, till just before they look finished. After they've cooled a minute remove from cookie sheet and put on cooling rack so they don't continue to cook. Store in a sealed container and eat within 4-5 days.
Makes 4 dozen cookies.
Optional: I made 36 regular peanut butter cookies, and experimented with the rest of the dough. I made six flat discs of cookie dough, then topped each with a slice of banana, and then closed it up with another disc of cookie dough. It's like a wonderful banana surprise inside the cookie. Of course, it means eating two cookies as one. But banana and peanut butter are quite the wonderful combo. I cooked these separate from the others for about 6 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user SARAH_45.
Sift together the first four ingredients.
In a separate bowl, cream together everything else with beaters. Add flour mixture to cream mixture and mix until smooth.
Shape teaspoonfuls of dough into little balls. Place on cookie sheet 2" apart. Flatten lightly with the tines of a fork that have been dipped in flour (do this twice to create a crisscross design).
Optional: I topped each cookie with a sprinkle of turbinado sugar (sugar in the raw).
Cook each batch for around 7-8 minutes, till just before they look finished. After they've cooled a minute remove from cookie sheet and put on cooling rack so they don't continue to cook. Store in a sealed container and eat within 4-5 days.
Makes 4 dozen cookies.
Optional: I made 36 regular peanut butter cookies, and experimented with the rest of the dough. I made six flat discs of cookie dough, then topped each with a slice of banana, and then closed it up with another disc of cookie dough. It's like a wonderful banana surprise inside the cookie. Of course, it means eating two cookies as one. But banana and peanut butter are quite the wonderful combo. I cooked these separate from the others for about 6 minutes.
Number of Servings: 48
Recipe submitted by SparkPeople user SARAH_45.
Nutritional Info Amount Per Serving
- Calories: 55.5
- Total Fat: 3.2 g
- Cholesterol: 5.2 mg
- Sodium: 21.0 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 0.6 g
- Protein: 1.2 g
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