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.
This recipe makes 50 servings
| Nutritional Info | |
|---|---|
| Per cookie: about | - |
| cal | 84 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 80 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| folate | 3% |
Suggested Recipes
Ingredients
-
3/4 cup chunky peanut butter
1/4 cup liquid honey
1/2 cup granulated sugar
1/3 cup butter, softened
2 eggs
2 tsp vanilla
3 cups whole wheat flour
1 tsp baking soda
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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