Whole Wheat Peanut Butter Cookies

Author: Canadian Living

Kids need fibre, too. Rule of thumb: their daily fibre intake should equal their age plus five. For a simple way to boost fibre in a treat, opt for this whole wheat version of their favourite cookie.

  • Portion size 50 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 3/4 cups chunky peanut butter
  • 1/4 cup liquid honey
  • 1/2 cup granulated sugar
  • 1/3 cup butter softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Method

In bowl, beat together peanut butter, honey, sugar and butter until light and fluffy; beat in eggs and vanilla.

In separate bowl, combine flour, baking soda and salt ; gradually stir into peanut butter mixture. (Batter can be covered and refrigerated for up to 1 day.)

Drop by tablespoonfuls (15 mL), about 1 inch (2.5 cm) apart, onto greased rimless baking sheets; using tines of fork, gently flatten in crisscross pattern to 1/4-inch (5 mm) thickness. (Can be frozen on baking sheets until firm, then transferred to freezer bags and frozen for up to 3 weeks. Do not thaw before baking; add 1 minute to baking time)

Bake in top and bottom thirds of 375°F (190°C) oven, switching pans halfway through, for 10 minutes or until golden brown.

Nutritional facts <b>Per cookie:</b> about

  • Sodium 80 mg
  • Protein 2 g
  • Calories 84.0
  • Total fat 4 g
  • Cholesterol 12 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Whole Wheat Peanut Butter Cookies

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