Whole Wheat Peanut Butter Cookies

"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."
photo by kindcook photo by kindcook
photo by kindcook
Ready In:
48 cookies




  • 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.

Questions & Replies

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  1. Jessica V.
    I replaced the butter with whole fat Greek yogurt, SO GOOD and adds another layer of health to this cookie!
  2. Rosemary B.
    They are delicious cookies. I encountered the crumbly dough as well. I found if I added an extra egg and it solved the problem.
  3. flyboyjack
    Hey,...that wasn't funny!!! Like one other review,....I followed the recipe to the letter. Perhaps it was the brand of whole wheat flour,...but regardless, I knew I was in trouble when the batter in the mixing bowl looked like a crumble topping for a pie, etc.! I added another 1/3 cup of peanut butter. Nope. I tried a little honey. Nope. Then I added TWO more eggs. Yesssss!! I also used the convection portion of the oven and reduced the bake time to 6 1/2 minutes. It worked! So take that,...Corona Virus!!!!!!
  4. David C.
    These worked out fine. I didn't have the issues Amanda D did with regular butter. I still need to fine tune the cooking time - there's not much buffer between undercooked and too much. Overall, a good recipe.
  5. 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. Jamie F.
    I read the reviews about crumbly dough so I only used 1 1/4 cups of the whole wheat flour instead of 1 1/2 cups. I also used regular butter instead of light. The dough still had a slight crumbliness to it but it was still able to roll easily into a ball. They baked well and the flavor is great! Also, I'm at almost 7000 ft so these work well in high altitude!
  2. Jessica V.
    I replaced the butter with whole fat Greek yogurt, SO GOOD and adds another layer of health to this cookie!



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