6 hrs 15 mins
ct in ut's Note:
This recipe has less fat than a traditional PB Cookie, therefore it is quite different but still tasty. Also it is nice to make up the dough ahead of time for later use. My goals were to use 100% pantry ingredients & pack much as possible good nutritional value into a cookie with out it tasting like a diet cookie. See variations below.
My Private Note
Units: US | Metric
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup dried pinto bean, ground flour (or white bean flour)
- 1/2 cup Splenda sugar substitute
- 1/2 teaspoon baking soda
- 1 cup light brown sugar, packed (break up any large clumps)
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
- 1/2 cup peanut butter (chunky preferred)
- 3 tablespoons water (only add if too dry)
- cooking spray
- 1Whisk flours together in order listed in medium mixing bowl.
- 2Add Splenda & baking soda, whisk.
- 3Add light brown sugar, whisk & break up any large clumps.
- 4Add applesauce & vanilla, mix with spoon until all ingredients are wet.
- 5Add peanut butter & mix well with spoon.
- 6Add 1 TB of water at a time if your dough is "very" dry. This happens in arid climates & if your flours are older.
- 7Tear off 20" sheet of wax paper or plastic wrap. Spoon dough into a 16" log (or two 8" logs) onto paper. Pat dough gently with fingertips (coat fingertips with cooking spray if you want do it the easiest way) until dough is a nice round 16" long log. Wrap log tight in paper & freeze for at least 6 hours or for 3+ days for later use.
- 8Preheat oven to 350°F Coat two 12”x17” sheet pans with cooking spray.
- 9Slice the frozen dough log into 1/3” thick cookies, about 40 count. Put on pans 1” apart because they will spread while cooking into a nice oval shape.
- 10Cook for 9min in convection oven or about 13min regular oven. Cool 5min on pan, remove onto wax paper or cooling racks & cool 5min more. Enjoy! Store any remaining "completely cooled” cookies in zip top bag.
- 11Notes: I tried several different flour combos & here is what I found. Can use only AP Flour, or half wheat & half AP Flour, but not all wheat because the wheat overpowered the peanut butter flavor. I wanted bean flour in there because of the added protein. Do not change the bean flour ratio because it will give it a subtle bean flavor.
- 12To fancy it up drizzle 1 cup of melted chocolate chips on the warm cookies for a more decadent look.
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Nutritional Facts for Ct in Ut's Peanut Butter Cookies - Pantry Friendly & Healthy
Serving Size: 1 (20 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 68.8
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 32.5 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 0.8 g
- Sugars 6.6 g
- Protein 1.7 g