Whole Wheat And Peanut Butter Cookies Recipes

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WHOLE WHEAT PEANUT BUTTER COOKIES



Whole Wheat Peanut Butter Cookies image

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.

Provided by kindcook

Categories     Dessert

Time 25m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/3 cup light butter, spreadable (I use Land O Lakes)
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg

Steps:

  • 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.

Nutrition Facts : Calories 62.9, Fat 3.1, SaturatedFat 1, Cholesterol 5.6, Sodium 57, Carbohydrate 7.8, Fiber 0.6, Sugar 4.7, Protein 1.7

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES



Honey Whole Wheat Peanut Butter Cookies image

These soft and cakey peanut butter cookies use nonfat Greek yogurt and don't have any oil or butter. With whole wheat flour and honey, they are great as a snack between meals.

Provided by Tammy Lynn

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 10

cooking spray
⅔ cup natural peanut butter
½ cup honey
¼ cup brown sugar
¼ cup nonfat Greek yogurt
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
½ teaspoon baking soda
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
  • Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
  • Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
  • Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 62.2 mg, Sugar 8.7 g

EASY WHOLE WHEAT PEANUT BUTTER COOKIES



Easy Whole Wheat Peanut Butter Cookies image

These cookies are very fast and easy to make when you want to whip up something sweet for the kids.

Provided by VETTY430

Categories     Desserts     Cookies

Time 35m

Yield 36

Number Of Ingredients 7

1 cup peanut butter
½ cup butter, softened
½ cup honey
½ cup packed brown sugar
1 egg
1 ¼ cups whole wheat flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
  • Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

Nutrition Facts : Calories 106.8 calories, Carbohydrate 11.3 g, Cholesterol 11.9 mg, Fat 6.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 64.2 mg, Sugar 7.5 g

WHOLE WHEAT & PEANUT BUTTER DOG BISCUITS



Whole Wheat & Peanut Butter Dog Biscuits image

Provided by Ina Garten

Time 1h20m

Yield 10 to 20 biscuits

Number Of Ingredients 8

1 1/2 cups stone-ground whole-wheat flour
1 cup all-purpose flour
1/2 cup powdered or dry milk
1/2 cup quick-cooking oatmeal (not instant), plus extra for sprinkling
1/2 cup smooth peanut butter
2 tablespoons toasted wheat germ
1 extra-large egg, lightly beaten
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
  • Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
  • Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

PEANUT BUTTER CHIP COOKIES (WHITE WHOLE WHEAT FLOUR)



Peanut Butter Chip Cookies (White Whole Wheat Flour) image

Double peanut butter deliciousness! Creamy peanut butter and peanut butter chips make this buttery, rich cookie so yummy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 10

1 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal™ white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (6 oz)
2 tablespoons granulated sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
  • Shape dough into 1 1/2-inch balls. Coat balls with granulated sugar. On ungreased cookie sheets, place balls about 2 inches apart (do not flatten).
  • Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.

Nutrition Facts : Calories 160, Carbohydrate 20 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg

WHOLE WHEAT COOKIES



Whole Wheat Cookies image

These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup honey
1 egg
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 cup nonfat dry milk powder
1/2 cup toasted wheat germ
1 teaspoon baking soda

Steps:

  • In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

WHOLE WHEAT PEANUT BUTTER OATMEAL COOKIES



Whole Wheat Peanut Butter Oatmeal Cookies image

I love these cookies. They are crunchy and chewy and creamy and warm and good. I have been known to let the kids have them for breakfast when I want to sleep in on a Saturday morning. But that is a secret, so don't tell anyone. ;-)

Provided by Roosie

Categories     Dessert

Time 32m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 9

1/2 cup margarine, softened
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups rolled oats
3/4 cup whole wheat flour

Steps:

  • In a large bow combine the softened margarine and peanut butter.
  • I measure the peanut butter by packing it tightly into a metal measuring cup.
  • Then I scrape it out with my fingers.
  • Add the sugar or Sucanat and the egg to the bowl.
  • Mix it up really good until it is smooth, fluffy and glossy.
  • I do this with a wire whisk.
  • You could use a big spoon if you prefer.
  • Add the vanilla and stir it in a little.
  • Add the salt, baking soda, oatmeal, and flour.
  • Stir it all up really well.
  • You need a spoon to stir in the dry ingredients.
  • A whisk just won't work for this part because the batter is so thick.
  • Drop the dough by spoonfuls onto an ungreased cookie sheet.
  • These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
  • Bake at 350°F for about 12 minutes.
  • Half a cup of chocolate chips may be added to the batter if desired.

Nutrition Facts : Calories 213.2, Fat 10.3, SaturatedFat 2.2, Cholesterol 15.5, Sodium 205.1, Carbohydrate 26.8, Fiber 2.3, Sugar 14.5, Protein 5.4

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