Peanut Butter Cookies
- Active Time 30m
- Total Time 45m
about 4 dozen cookies
A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.
- 2 cups packed light brown sugar
- 1/2 cup natural peanut butter
- 1/4 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 5 teaspoons water
- 2 cups all-purpose flour
- 2/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped peanuts
Preheat the oven to 350 degrees F.
Coat 3 baking sheets with cooking spray.
Combine the brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add the water and beat with an electric mixer until smooth. Stir together the all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with the peanuts, pressing them lightly into the dough with your fingers.
Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
91 calories; 3g total fat; 0g total saturated fat; 9mg cholesterol; 75mg sodium; 14g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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