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WHOLE WHEAT PEANUT BUTTER COOKIE
11

WHOLE WHEAT PEANUT BUTTER COOKIE

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

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.

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