Peanut Butter Power Cookies
Makes 3 Dozen Cookies
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup mini semi-sweet chocolate chips
- 1/4 cup ground flaxseed or wheat germ
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1¼ cups granulated sugar
- 3/4 cup creamy peanut butter
- 2 large eggs
- 1/4 cup 1% low-milk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- Preheat the oven to 350ºF. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, chocolate chips, flaxseed, baking powder, baking soda, and salt in a medium bowl and set aside.
- Combine the sugar, peanut butter, eggs, milk, oil, and vanilla in a large bowl and beat on medium speed until well blended, about 2 minutes. At low speed, gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl if necessary.
- Scoop the dough by slightly rounded tablespoons into 1¾-inch “blobs,” and place on the prepared baking sheets, about 2 inches apart.
- Bake, 1 sheet at a time, about 15 minutes, or until the bottoms are golden brown (when done, the cookies will be about 2½ inches in diameter). Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.
Nutrition Information per Serving (1 cookie): 120 calories, 6g fat (1g saturated, 3g monounsaturated, 0.3g omega-3), 90mg sodium, 15g carbohydrate, 1g fiber, 3g protein
This is a No Whine with Dinner recipe!