Whole Wheat Peanut Butter Cookies
This recipe makes 50 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8484 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 12 mg12mg chol |
| sodium | 80 mg80mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 22 vit A |
| folate | 33 folate |
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.
Ingredients
- 3/4 cup chunky peanut butter 3/4 cup chunky peanut butter
- 1/4 cup liquid honey 1/4 cup liquid honey
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/3 cup butter , softened1/3 cup butter, softened
- 2 eggs 2 eggs
- 2 tsp vanilla 2 tsp vanilla
- 3 cups whole wheat flour 3 cups whole wheat flour
- 1 tsp baking soda 1 tsp baking soda
- 1/2 tsp salt 1/2 tsp salt
Preparation
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.
Source : © CanadianLiving.com
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