Chewy Peanut Butter Cookies (Healthier Version)
Enjoy these delicious peanut butter cookies without feeling guilty, and these cookies are actually good for you.
Ingredients
| ½ | cup |
whole-wheat flour
|
|
| ¼ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
peanut butter
creamy, plus 2 tablespoons |
|
| ½ | cup |
brown sugar
packed, light, minus 2 tablespoons |
* |
| 2 | tablespoons |
canola oil
or light olive oil, grape seed oil |
|
| 2 | tablespoons |
butter, unsalted
melted and cooled slightly |
|
| ¼ | cup |
honey
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
peanuts
finely chopped |
Directions
In a medium bowl, mix together the flours, baking soda, and salt.
In a large bowl mix together the peanut butter, brown sugar, butter, oil, honey, granulated sugar, egg, and vanilla until smooth.
Stir in flour mixture until just combined, do not overwork.
Wrap with plastic wrap, and refrigerate until firm, about 1 hour.
Preheat the oven to 350℉ (180℃).
Line one baking sheet with silicon baking mat or parchment paper.
Using 2 tablespoons of chilled dough, roll into 1½ inch balls and place 2 inches apart onto the lined baking sheets.
Oil the bottom of a cup and gently press each ball down to about ½ inch thick, sprinkle with peanuts and press lightly.
Bake in the preheated oven, until puffed and edges begin to brown, about 13 minutes.
Cool for 5 minutes on the baking sheets, then transfer to wire rack to cool completely.
Repeat with remaining dough.
Will keep well in an airtight container for up to 3 days.
Nutrition Facts
Serving Size 30g (1.1 oz)
