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What’s this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes

Healthy Peanut Butter Cookies

Written by chillylynne

Tuesday, 01 September 2009 05:00

healthy peanut butter cookies

Peanut butter cookies are amazing but using commercial brand peanut butter isn’t so amazing when you consider the added sugar and oil! Natural peanut butter is available at Health Food Stores and most grocery stores now. This recipe uses all natural peanut butter and honey to sweeten.

One of my brothers was living in Nunavut for a while—he made these and they were an instant hit (along with the Healthy Oatmeal Cookies!!). After making these–I adjusted the recipe slightly because I found them to be a little bit dry. Reducing the flour and increasing the peanut butter seemed to work well. You can also add chunks of peanuts for more texture!

Editor’s note:

I made these yesterday with the following modifications. They turned out terrific!

used 5/8 cup white whole wheat flour
added 1/4 cup packed natural brown sugar
did not add cinnamon
used quick cook oats and unsalted peanut butter
added 1/3 cup of 60% dark chocolate chips
scooped 2″ balls and flattened the top of the cookie

These cookies had a crispy crust and a wonderfully chewy center. I think the brown sugar helped give it that texture. They reminded me of commercially baked cookies that you might enjoy at a coffee house. Love them! Thanks again for contributing another great recipe!

Healthy Peanut Butter Cookies

Ingredients:

Dry Stuff

3/4 c whole wheat flour ( I used a little less, adjust depending on the moisture of the batter)
3/4 c oats
1/2 tsp salt
1/2 tsp baking soda
optional: 1 tsp cinnamon

Moist Stuff

1 c smooth natural peanut butter ( I used 1 ¼ cups)
1/2 c honey (easier with liquid honey)
1 egg
2 tsp vanilla
optional: 1/3-1/2 c chocolate or carob chips

Preparation:

Combine dry ingredients
Combine moist ingredients
Mix dry and moist ingredients together.
Cool in the fridge for 20 minutes.
Drop teaspoons of batter on a parchment-lined cookie sheet or baking sheet for cookies.
Flatten with a fork if you like.
Bake at 375 for 8-12 minutes – edges will be slightly browned – be careful not to burn as honey browns fast.

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