Life's Simple Ingredient
baking pan filled with peanut butter cookies. Fork pressing lines into raw dough
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Whole Wheat Peanut Butter Cookies

Prep 1Hr 15M| Bake 10M | Enjoy in 1Hr 25M

Smooth or crunchy? The choice is yours! These peanut butter cookies use a blend of whole wheat and all-purpose flour. Chilling the dough helps the flavours blend together to make light golden-brown cookies that are perfect for an afternoon treat. This recipe is part of our June meal plan.

Ingredients:

1¼ cups all-purpose flour

1¼ cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup unsalted butter, softened to room temperature

¾ cup granulated sugar

½ cup packed brown sugar (light or dark)

2 large eggs

2 cups creamy or crunchy peanut butter (do not use natural peanut butter)

2 tsp vanilla

Directions:

  1. Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
  2. In a medium bowl, combine flour, whole wheat flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the flat paddle attachment, combine butter, granulated sugar and brown sugar. Cream the butter with the sugar until smooth, about three minutes.
  4. Add the eggs, one at a time, and beat until smooth, scraping down the sides of the bowl as needed.
  5. Add peanut butter and vanilla and beat until well combined.
  6. Add flour mixture and beat on low speed until combined.
  7. Cover and chill the dough for 1-2 hours.
  8. Roll dough into 1 ½ tbsp balls and place on baking sheets, leaving about two inches between each dough ball. Use a fork to make a criss-cross design on the cookies if desired.
  9. Bake until lightly browned on the edges, about 10-12 minutes.
  10. Remove from oven and allow cookies to cool on baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
  11. Serve and enjoy! Cookies may be frozen for up to 3 months.

Nutritional Facts:

Makes 40 cookies
Nutritional analysis per one cookie

174 calories

12 g fat

4 g protein

15 g carbohydrate (14 g available carbohydrate)

1 g fibre

80 mg sodium

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