Whole Wheat Peanut butter cookies
Nutritional Info
- Servings Per Recipe: 48
- 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
View full nutritional breakdown of Whole Wheat Peanut butter cookies calories by ingredient
Introduction
A yummy, healthy, clean, low calorie, perfect peanut butter cookie. Plus a couple options to make them extra special A yummy, healthy, clean, low calorie, perfect peanut butter cookie. Plus a couple options to make them extra specialNumber of Servings: 48
Ingredients
-
1 cup whole wheat pastry flour
1/4 cup soy flour
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup unsalted butter or margarine
1 cup sucanat
1/4 cup egg substitute
1/2 cup unsalted peanut butter
1 tsp vanilla
Optional: Turbinado sugar
Optional: Sliced banana
Directions
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.
