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Guest kim31kim

Need 'healthier' peanut butter cookie recipe..

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Guest kim31kim

Hey all..

 

Do any of you happen to have a recipe for 'healthier' version of peanut butter cookies?

 

Thanks

Kim

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Hi Kim I just found a peanut butter cookie recipe in the dessert section! Sounds good~ Happy Baking! bcbsalute.gif


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Member login: Barb2003

 

"The battle's inside of me, the fights begun but not yet won and I won't become, one more casualty"

Marty Casey

 

"In your eyes I am complete"

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Hi Kim,

 

Here;s one that is awesome and only 1.5 points per cookie!

 

 

* Exported from MasterCook *

 

Whole Wheat Honey Peanut Butter Cookies

 

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup peanut butter -- natural variety, crunchy is best

1 cup honey

1 large egg -- beaten

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups whole wheat pastry flour or Kamut

 

Preheat oven to 350 . Cream peanut butter and honey together. Stir in egg

and vanilla. In a separate bowl, sift together salt, baking soda and flour.

Stir dry ingredients into peanut butter mixture. Drop by teaspoon onto

oiled cookie sheet. Mash each cookie slightly with the back of a fork, wetting

the fork frequently with water to prevent sticking. Bake 10-12 minutes or just

until rims are slightly golden brown.

 

Note: Watch these cookies carefully, as cookies made with honey turn from

golden brown to black quickly.

 

 

Description:

"Makes 3-4 dozen cookies, 1.5 points each for 4 dozen"

 

Source:

"Laurel's Kitchen Cookbook"

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 72 Calories; 3g Fat (34.1% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

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Guest kim31kim

Thanks so much ladies ! smile.gif

 

i cant wait to try these..

 

i made some 'full strenth' PB cookies the other night and had one... but boy, it wasnt worth the points!

 

smile.gif

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Cookies,YUMMY


**********************************************

"When we go back to the Old way of eating ,

we go back to the Old weight...." Author Unknown

Dawn

**********************************************

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This is a Healthy Exchange recipe, from JoAnna M. Lund. I just found this on the internet, so I haven't tried them. The serving size is 4 each so I think if I am doing this right, it comes to roughly 1pt each.

 

Chunky Peanut Butter Cookies

 

1/2 cup Reduced-Fat Peanut Butter

2 tablespoons No-Fat Sour Cream

1/2 cup Splenda

1/4 cup boiling water

1 cup Reduced Fat Bisquick Baking Mix

 

Preheat oven to 400°.

 

Spray 3 baking sheets with butter-flavored cooking spray.

 

In a large bowl, combine peanut butter, sour cream, Splenda, and water.

 

Add baking mix. Mix well to combine.

 

Using a teaspoon, drop batter onto prepared baking sheets to form 32 cookies. Flatten each cookie with a fork.

 

Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire rack.

 

Serves 8 (4 each)

 

Nutritional Information

 

HE: 1 Pr, 1 Fa, 2/3 Br, 10 OC

146 Calories,

6 gm Fa

5 gm Pr

18 gm Ca

254 mg So

17 mg Ch

1 gm Fi

DIABETIC: 1 St/Ca, ½ Mt, ½ Fa


Mary<br /> VERY PROUD ARMY WIFE<br /> VERY PROUD MOTHER<br /><br />highest weight: 224<br />Start Date: April 17, 2003 <br />SW: 200<br />CW: 190<br />GW: 145 <br />Point range: 22-27

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Guest dachshundtales

Boy these both sound so good! I need to go eat some Bkft. before I eat the house down or run out of copy paper! Thanks for the recipes buddies, With Christmas right around the corner it sure does help to have artilliary to fight the BUGLE! DOnna

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Guest carebare

I don't know if this helps but I make PB cookies all the time. This is my recipe:

 

1 cup low fat PB

1/2 cup white sugar (I have also made it with Splenda but you need about 3/4 cup)

1 egg

 

Mix these three ingredients together and bake at 350 on the top rack of the oven for about 12 min. (depending how big the cookies are). I don't know the point value but I wouldn't think that it would be that high. I have also used egg substitute and it worked as well.

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Guest carebare

I don't know if this helps but I make PB cookies all the time. This is my recipe:

 

1 cup low fat PB

1/2 cup white sugar (I have also made it with Splenda but you need about 3/4 cup)

1 egg

 

Mix these three ingredients together and bake at 350 on the top rack of the oven for about 12 min. (depending how big the cookies are). I don't know the point value but I wouldn't think that it would be that high. I have also used egg substitute and it worked as well.

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3 tablespoons Blue Bonnet Light Vegetable Oil - 4.25

2 tablespoons low fat peanut butter - 4.2

1/2 cup packed brown sugar - 8

1/4 cup sugar - 4

1 egg white - .33

1 teaspoon vanilla extract - 0

1 cup all-purpose flour - 8

1/4 teaspoon baking soda - 0

1/8 teaspoon salt - 0

 

1. In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm.

2. Unwrap and cut into slices, about 1/4 in. thick. Place 2 in. apart on baking sheets coated with nonstick cooking spray. flatten with a fork. Bake at 350 degrees F for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely.

 

Makes 24 cookies at 1.2 points per serving

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