Peanut Butter Honey Whole Wheat Cookies
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Peanut Butter Honey Whole Wheat Cookies calories by ingredient
Introduction
When you're looking for a small treat that is "clean" (no processed sugars or flours), this is a great option. At 140 calories, 3.4 g protein, and 2.5 g fiber, not bad for a cookie. One is enough to fill you up! (Or make them in 1 Tbs drops (instead of 2 Tbs) and cut those number in half.) When you're looking for a small treat that is "clean" (no processed sugars or flours), this is a great option. At 140 calories, 3.4 g protein, and 2.5 g fiber, not bad for a cookie. One is enough to fill you up! (Or make them in 1 Tbs drops (instead of 2 Tbs) and cut those number in half.)Number of Servings: 36
Ingredients
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3/4 cup natural peanut butter
3/4 cup agave nectar or honey
3/4 cup sucanat
2 egg whites (or 1 whole egg)
1/4 cup Milk, 1%
4 Tbs Butter, melted
2 tsp Vanilla Extract
3 cups Oats
1-3/4 + 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, ground
1/2 cup chopped Walnuts
Directions
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.
Member Ratings For This Recipe
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KIELISZA
