Peanut butter cookies are usually crowned with fork marks. We’ve left our own healthified mark on this recipe, without losing the traditional sweet and rewarding flavor.
Peanut butter cookies are tried-and-true standards for snack time. We put the original recipe through the grinder and came up with peanut butter cookies that may stick less to waistlines. We cut the shortening, as well as 41% of the fat and 50% of the saturated fat, and used honey for sweetness and texture.
1/4 cup shortening >
no shortening
butter >
no-trans-fat 68% vegetable oil spread stick
all-purpose flour >
whole wheat flour
Nutritional Highlights
110 (before)
90 (after)
6 g (before)
3 1/2 g (after)
0 g (before)
1 g (after)
45 min |
1 hr |
2 1/2 dozen cookies |
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal® whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar
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1 Heat oven to 375ºF. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
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2 Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
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3 Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
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Nutritional Information
1 cookie:
Calories 90 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 13g; Protein 2g
% Daily Value
Vitamin A 00%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges
1/2 Starch, 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choices
1
