Whole Wheat Peanut Butter Cookies

READY IN: 25mins
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.

Ingredients Nutrition

Directions

  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.

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