Here’s a peanut butter cookie recipe that has all of the qualities of a classic homemade cookie but with two twists – healthy fats and whole grains.
Because the essence of a peanut butter cookie is its nutty goodness, using whole wheat flour enhances the nuttiness as well as adding healthy fiber. Using non-trans-fat vegetable spreads increases the healthy fats already present in the nut butter.
Do not overbake these. The cookies will look underdone colorwise on the top but will be totally cooked and just golden brown underneath. Run a couple of cookies on a sheet as a test to see how they perform in your oven. Take them out and let them cool and then adjust your timing accordingly.
- 1/2 cup granulated sugar
- 1/2 packed brown sugar
- 1/2 cup smooth natural peanut butter, salted
- 1 1/4 cups King Arthur whole wheat white flour
- 3/4 t baking soda
- 1/2 t baking powder
- 1/4 t salt
- sugar for sprinkling on top
- 1/4 cup no-trans-fat shortening (e.g. Natural Balance)
- 1 egg
- 2 T honey
- Preheat the oven to 375 degrees F. Beat sugars, peanut butter and shortening with an electric mixer until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until a stiff dough forms.
- Shape dough into rounds using a 1 1/4 tablespoon cookie/ice cream scoop. Place balls on an ungreased cookie sheet about 2 inches apart. Flatten the cookie balls with a fork using a crisscross pattern and sprinkle each cookie with a little granulated sugar.
- Bake 6-8 minutes or until light golden brown. Do not overbake. Cool a minute or two and remove from cookie sheet onto a cooling rack. Cool completely then transfer to an airtight container.
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