By Sidra Forman
One of my objectives for my recipes in this blog (and at home) is to use whole grains where they are not traditionally used. So when I saw a request in the community forum looking for a healthier peanut butter cookie recipe, I promised to create one. The recipe below has no refined flour and only a small amount of honey as a sweetener. I enjoy these treats at the end of a meal and as a snack on occasion—hope you do, too.
Whole-Grain Peanut Butter Honey Cookies
Makes 12 cookies
½-cup Smart Balance® Rich Roast Chunky or Creamy Peanut Butter
2 ½-tbsp Smart Balance® Buttery Spread Original
1 Smart Balance™ Omega-3 Grade A Natural Large Egg
½-cup whole-wheat flour
1 tsp baking powder
Pinch of salt
Smart Balance® Omega Non-Stick Cooking Spray
1. Preheat oven to 350°F.
2. In a mixer, combine honey, peanut butter and buttery spread. Mix until thoroughly combined, about 1 minute.
3. Add egg and mix until incorporated, about 30 seconds. Add flour, baking powder, salt and oats, and mix for an additional 30 seconds.
4. Lightly coat a baking sheet with cooking spray and divide batter into 12 equal-size cookies. Bake until lightly browned, about 12 minutes.
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