WHOLE WHEAT PEANUT BUTTER COOKIE
This Whole Wheat Peanut Butter Cookie is a delicious, soft and naturally sweetened treat perfect for a quick snack or dessert. It is made with whole wheat flour, milk, salt, creamy peanut butter and a touch of honey. This cookie delivers a rich, nutty flavour while maintaining a soft texture. The small amount of baking soda ensures a slight rise, while vanilla extract enhances the overall taste. With just a few simple ingredients, this single-serving cookie is quick to prepare, making it an excellent option for when you crave something sweet without baking a whole batch. This wholesome cookie is a healthier alternative to traditional peanut butter cookies, which are high in fibre and protein. Enjoy it warm with a glass of milk or alongside your favourite cup of tea or coffee for a satisfying, guilt-free treat.
RECIPE CATEGORY
Snack, Dessert
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake, One-Pot Wonders
OCCASION/HOLIDAY
Back to School, Casual Dessert, Family Treat, Comfort Food, Movie Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian
DISH TYPE
Cookie
INGREDIENTS
These are the following ingredients for a Whole Wheat Peanut Butter Cookie:
- 2 tablespoons whole wheat flour
- 1 tablespoon peanut butter
- 1 teaspoon honey
- ⅛ teaspoon baking soda
- ½ teaspoon milk
- Pinch of salt
- ½ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 120 kcal
- Carbohydrates: 15g
- Protein: 4g
- Fats: 6g
- Fibre: 2g
- Sugar: 5g
- Sodium: 60mg
PREPARATION
These steps are followed for the preparation of Whole Wheat Peanut Butter Cookie:
- Preheat the oven: Preheat the oven to 175°C (350°F) and line a small baking tray with parchment paper.
- Mix the wet ingredients: In a small bowl, combine peanut butter, honey, milk and vanilla extract. Stir until smooth.
- Combine the dry ingredients: In another bowl, whisk together the whole wheat flour, baking soda and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. The dough should be thick and slightly sticky.
- Shape the cookie: Roll the dough into a small ball, then gently press it down onto the prepared baking tray. Use a fork to create a crisscross pattern on top.
- Bake the cookie: Bake the cookie for 8–10 minutes or until the edges are lightly golden.
- Cool before serving: Let the cookie rest on the tray for a few minutes before transferring it to a wire rack to cool completely.
PREP TIME
5 minutes
COOKING TIME
8–10 minutes
TIPS
- Use creamy peanut butter: This ensures a smooth and soft cookie texture.
- For a crunchier cookie: Bake for an extra 1–2 minutes and let the cookie cool completely before eating.
- Avoid over-mixing: Stir just until the ingredients are combined to prevent a tough texture.
- Use natural peanut butter: If using unsweetened peanut butter, add a tiny bit more honey for balance.
- Press with a fork: Creating a crisscross pattern not only gives a classic peanut butter cookie look but also helps it bake evenly.
VARIATIONS
- Dairy-Free: Use almond milk or coconut milk instead of regular milk.
- Vegan: Replace honey with maple syrup or agave nectar.
- Gluten-Free: Swap whole wheat flour with oat flour or a gluten-free flour blend.
- Chocolate Peanut Butter Cookie: Add a few dark chocolate chips to the dough before baking.
- Nutty Cookie: Stir in chopped almonds, walnuts or pecans for extra crunch.
PREPPING AND STORAGE
- Refrigeration: Store the baked cookie in an airtight container for up to 3 days.
- Freezing: Place the cookie in a freezer-safe bag and freeze for up to 1 month.
- Reheating: Warm in a microwave for 10–15 seconds or a low-temperature oven for a crispier texture.