Recipe by kindcook
Health lovers and peanut butter lovers unite! Finally a peanut cookie with no trans fat! These delicious and chewy cookies are made using 100% whole wheat flour and tub light butter! I got this recipe out of my favorite health letter, NutritionAction. Only 120 calories for two, and sure to please everyone. Makes 48 (1/2 oz) cookies.
Top Review by Amanda D.
I made these for my kids because I had wheat flour that I needed to use up. I didn't have the light butter the recipe called for so I just used regular butter. The dough turned out crumbly like there wasn't enough liquid in the recipe. I really couldn't roll them into a ball, I kinda had to smoosh them into ball shapes. Then when I pressed them with a fork they broke apart. Maybe there's more liquid in the light butter that makes the difference. This recipe was ok but I'll probably try a different one next time.
- 1 1⁄2 cups whole wheat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup creamy peanut butter
- 1⁄3 cup light butter, spreadable (I use Land O Lakes)
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
Directions See How It's Made
- Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
- Add the sugars and egg and beat until combined.
- Add in flour mixture and beat until all the flour is combined.
- Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
- Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
- Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
- Remove from sheet and cool.