Peanut Butter Cookies

A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.

About 4 dozen cookies

Active Time: 30 minutes

Total Time: 45 minutes

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

2 cups packed light brown sugar
1/2 cup natural peanut butter
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
5 teaspoons water
2 cups all-purpose flour
2/3 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chopped peanuts

Preparation

Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie: 91 calories; 3 g fat (0 g sat, 1 g mono); 9 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 75 mg sodium; 22 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate