Tested till perfect Whole Wheat Peanut Butter Cookies

Whole Wheat Peanut Butter Cookies

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.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe2 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 50


  • 3/4 cup 3/4cupchunky peanut butter
  • 1/4 cup 1/4cupliquid honey
  • 1/2 cup 1/2cupgranulated sugar
  • 1/3 cup 1/3cupbutter, softened
  • 2 2eggeggs
  • 2 tsp 2tspvanilla
  • 3 cups 3cupswhole wheat flour
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
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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 Information Per cookie: about

cal 84 pro 2g total fat 4g sat. fat 1g
carb 12g fibre 1g chol 12mg sodium 80mg

% RDI:

calcium 1 iron 3 vit A 2 folate 3
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