Whole Wheat Peanut Butter Cookies

Total Time
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition


  1. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
  2. In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
  3. Add the sugars and egg and beat until combined.
  4. Add in flour mixture and beat until all the flour is combined.
  5. Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
  6. 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).
  7. Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
  8. Remove from sheet and cool.
Most Helpful

I more often bake bread so I was very skeptical about all the flour being wheat but this recipe is fantastic, and will replace my usual peanut butter recipe.

Brigette D. March 28, 2016

I replaced the butter with whole fat Greek yogurt, SO GOOD and adds another layer of health to this cookie!

Jessica V. June 30, 2015

I am always looking for whole wheat cookie recipes that are good and easy.. These are both., I made them last night for my husband and they turned out real good! I will make them again and put them in my to keep list! Thank you for sharing.

ulamay April 15, 2014