Honey Whole Wheat Peanut Butter Cookies Food

WHOLE WHEAT PEANUT BUTTER COOKIE RECIPE

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray.
• Mix together the peanut butter, egg, honey and vanilla extract in a bowl.
• Add the baking soda and mix well. Fold into the flour.
• Using a 1-inch ice cream scoop, carefully portion the dough into 12 bites. Roll the bites into smooth balls. Flatten the balls to 1/4 inch thick. Use a fork to create the classic criss-cross pattern.
• Bake the cookies for 7-9 minutes.
• Allow to cool and then take off the cooking sheet.

HEALTHY PEANUT BUTTER & HONEY COOKIES

Steps:

• Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture.
• Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.
• Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.).
• Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky!
• Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines).
• Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done!
• Let them cool on the cookie sheet before removing.

HONEY WHOLE WHEAT OATMEAL COOKIES

Steps:

• Mix all ingredients until well combined- except oats, raisins and nuts.
• Mix in Oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 degrees for 18-20 minutes.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

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.

WHOLE WHEAT PEANUT BUTTER COOKIES

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.