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    You are in: Home / Recipes / Whole Wheat and Peanut Butter Cookies Recipe
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    Whole Wheat and Peanut Butter Cookies

    Average Rating:

    2 Total Reviews

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    • on June 10, 2009

      This is a tasty, solid pb cookie recipe, and of course you've gotta love the whole grains. I went one step further by using half whole wheat flour and half rolled oats, mostly to give the cookies texture as I was out of crunchy peanut butter. Like the other reviewer I cut back on the sugar with little consequence. I was also out of wheat germ, but I look forward to trying these again with it. Thanks for posting! Made for Healthy Choices ABC Tag.

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    • on December 27, 2008

      Very nice cookie recipe. I have made many different peanut butter cookie recipes, but I was looking for one with the whole wheat flour and wheat germ as well. Toasting it is a must as I have tried recipes without toasting it and it does not make for a nice texture or taste. I followed this recipe exactly except I cut the sugar in half. I probably could have gone to 3/4 a cup but even with half a cup it was very good. I used all organic ingredients and crunchy peanut butter. The texture was soft but not falling apart, and the flavor was very nice. Compared to recipes that do not use flour at all (the flourless ones) I think it depends on what you are looking for; there seems to be a stronger peanut butter flavor in the flourless ones but I could definitly taste the peanutbutter in this, and I will make this again; thank you for sharing!

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    Nutritional Facts for Whole Wheat and Peanut Butter Cookies

    Serving Size: 1 (15 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 66.7
     
    Calories from Fat 31
    47%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 9.4 mg
    3%
    Sodium 80.9 mg
    3%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 4.6 g
    18%
    Protein 1.5 g
    3%

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