Healthy Pantry Peanut Butter Cookies
Enjoy the delightful taste of homemade peanut butter cookies with a healthier twist! These Healthy Pantry Peanut Butter Cookies are crafted to be lower in fat and packed with nutrition, making them a guilt-free treat. Made with wholesome pantry ingredients like whole wheat flour and ground bean flour, these cookies retain the delicious flavor of traditional peanut butter cookies while bolstering their nutritional profile. Prepare the dough in advance and keep it in the freezer for a quick baking session whenever your cravings hit. Whether you savor them as a snack or share them with family and friends, these cookies are sure to please!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Whole wheat flour
1 cup
All-purpose flour
2/3 cup
Dried pinto bean flour (or white bean flour)
1/3 cup (ground)
Splenda sugar substitute
1/2 cup
Baking soda
1/2 teaspoon
Light brown sugar
1 cup (packed, break up clumps)
Unsweetened applesauce
1/2 cup
Vanilla extract
2 tablespoons
Peanut butter (chunky preferred)
1/2 cup
Water
3 tablespoons (only add if necessary)
Cooking spray
as needed (for coating)
Instructions
1
In a medium mixing bowl, whisk together the whole wheat flour, all-purpose flour, and ground bean flour until evenly combined.
2
Add the Splenda and baking soda to the flour mixture, and whisk until well blended.
3
Next, mix in the light brown sugar, breaking up any large clumps as you go with your whisk.
4
Incorporate the applesauce and vanilla extract, stirring with a spoon until all dry ingredients are moistened.
5
Fold in the peanut butter, mixing thoroughly until all ingredients are evenly combined.
6
If the dough feels very dry, add water one tablespoon at a time, mixing after each addition until the dough reaches a workable consistency.
7
Lay out a 20-inch sheet of wax paper or plastic wrap, and spoon the dough into a log shape, roughly 16 inches long or divide into two 8-inch logs. Pat the dough into a smooth, round log shape, using cooking spray on your fingertips if desired.
8
Carefully wrap the dough logs tightly in the paper and place them in the freezer for at least 6 hours, or up to 3 days for future baking.
9
When ready to bake, preheat your oven to 350°F (175°C). Prepare two 12x17-inch baking sheets by coating them with cooking spray.
10
Remove the frozen dough log from the freezer and slice into 1/3-inch thick rounds, yielding approximately 40 cookies. Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between them to allow for spreading.
11
Bake in a convection oven for about 9 minutes, or 13 minutes in a conventional oven. Once baked, allow the cookies to cool on the pan for 5 minutes before transferring them to wax paper or a cooling rack to cool completely.
12
Enjoy your delicious and nutritious cookies! Store any completely cooled cookies in a zip-top bag for freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes Healthy Pantry Peanut Butter Cookies a healthier choice?
These cookies are crafted to be lower in fat and packed with nutrition by using wholesome pantry ingredients like whole wheat flour and ground bean flour.
What types of flour are required for this recipe?
The recipe uses a combination of whole wheat flour, all-purpose flour, and ground pinto or white bean flour.
Why is bean flour used in these cookies?
Ground bean flour is included to bolster the nutritional profile of the cookies while maintaining a delicious flavor.
How long should the cookie dough be chilled before baking?
The dough logs should be placed in the freezer for at least 6 hours, or up to 3 days for future baking.
What is the recommended oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How many cookies does this recipe yield?
The recipe yields approximately 40 cookies when the dough is sliced into 1/3-inch thick rounds.
What should I do if the cookie dough feels too dry?
If the dough is very dry, add water one tablespoon at a time and mix until it reaches a workable consistency.
What are the baking times for different types of ovens?
Bake for about 9 minutes in a convection oven or 13 minutes in a conventional oven.
Can I make the dough in advance?
Yes, you can prepare the dough logs and keep them in the freezer for up to 3 days.
How should the cookies be stored after baking?
Store completely cooled cookies in a zip-top bag to maintain freshness.
What replaces traditional fats like butter in this recipe?
Unsweetened applesauce is used to provide moisture and reduce the fat content.
Is there a sugar substitute used in this recipe?
Yes, the recipe calls for 1/2 cup of Splenda sugar substitute along with light brown sugar.
What kind of peanut butter works best?
Chunky peanut butter is preferred for this recipe to add texture.
How much vanilla extract is needed?
The recipe requires 2 tablespoons of vanilla extract.
How should I shape the dough before freezing?
Spoon the dough into a 16-inch log or two 8-inch logs on wax paper or plastic wrap and pat into a smooth round shape.
How thick should the cookies be sliced?
Slice the frozen dough logs into rounds that are 1/3-inch thick.
How much space should be left between cookies on the baking sheet?
Leave about 1 inch of space between the cookies to allow for spreading.
What is the cooling process for these cookies?
Allow the cookies to cool on the pan for 5 minutes before transferring them to wax paper or a cooling rack.
How much whole wheat flour is used?
The recipe calls for 1 cup of whole wheat flour.
Does this recipe contain eggs?
No, this specific recipe does not list eggs in the ingredients.
What is the serving suggestion for these cookies?
They can be enjoyed as a guilt-free snack or shared with family and friends.
How much light brown sugar is needed?
You will need 1 cup of packed light brown sugar.
What preparation is needed for the baking sheets?
Prepare two 12x17-inch baking sheets by coating them with cooking spray.
Can I use white bean flour instead of pinto bean flour?
Yes, either dried pinto bean flour or white bean flour can be used.
How much baking soda is required?
The recipe uses 1/2 teaspoon of baking soda.
What should I use to prevent the dough from sticking to my fingers?
You can use cooking spray on your fingertips when patting the dough into a log shape.
How much water is typically added to the dough?
The recipe suggests up to 3 tablespoons of water, added only if necessary.
What are the primary flavor components?
The primary flavors come from the chunky peanut butter, light brown sugar, and vanilla extract.
Are these cookies considered vegan?
Based on the tags, there is a vegan option, as the base ingredients do not include eggs or dairy butter.
What is the first step in mixing the dough?
The first step is to whisk together the whole wheat flour, all-purpose flour, and ground bean flour in a medium bowl.