WHOLE WHEAT PEANUT BUTTER COOKIE HANDMADE
This Whole Wheat Peanut Butter Cookie Handmade is a deliciously soft and nutty treat ideal for breakfast, a snack or even dessert. These cookies are prepared for a single serving, which combines the rich flavour of peanut butter with the wholesome texture of whole wheat flour and is lightly sweetened with brown sugar. The inclusion of a small amount of unsalted butter ensures a tender and slightly chewy consistency. A touch of vanilla extract enhances the flavour, making every bite aromatic and satisfying. This Whole Wheat Peanut Butter Cookie Handmade provides a balanced source of protein and fibre, making it suitable for post-workout enjoyment or as a quick energy boost during the day. Its simplicity and nutritional value make it a perfect homemade indulgence for anyone seeking a wholesome and sweet treat.
RECIPE CATEGORY
Dessert
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Bake, Post-Workout
OCCASION/HOLIDAY
Family Reunion, Picnic, Spring, Summer, Birthday, Halloween, Valentine’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Fat, Organic, Quick & Easy, Vegetarian, Whole30, Nut-Friendly
DISH TYPE
Cookie
INGREDIENTS
- 60 grams | 2.12 ounces | 1/2 cup whole wheat flour
- 1 gram | 0.04 ounces | 1/4 teaspoon baking soda
- 0.36 gram | 0.01 ounces | pinch of salt
- 30 grams | 1.06 ounces | 2 tablespoons unsalted butter
- 30 grams | 1.06 ounces | 2 tablespoons peanut butter
- 25 grams | 0.88 ounces | 2 tablespoons brown sugar
- 1 large | 50 grams | 1 egg
- 2.5 millilitres | 0.08 fluid ounces | 1/2 teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 280 kilocalories
- Protein: 8 grams
- Carbohydrates: 25 grams
- Sugars: 12 grams
- Fibre: 3 grams
- Fat: 18 grams
- Saturated Fat: 5 grams
- Sodium: 140 milligrams
- Calcium: 20 milligrams
- Iron: 2 milligrams
- Potassium: 180 milligrams
PREPARATION
- Preheat Oven: Set the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Line a baking tray with parchment paper.
- Combine Dry Ingredients: In a bowl, mix whole wheat flour, baking soda and salt. Set aside.
- Cream Butter and Peanut Butter: In a separate bowl, beat unsalted butter, peanut butter, and brown sugar until smooth and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the peanut butter mixture, mixing well until fully combined.
- Mix Dry and Wet Ingredients: Gradually fold the flour mixture into the wet mixture until a soft dough forms. Avoid overmixing to maintain tenderness.
- Shape Cookie: Form the dough into a round ball and gently flatten slightly on the baking tray. Optionally, press lightly with a fork for a traditional peanut butter cookie pattern.
- Bake Cookie: Place the tray in the oven and bake for 12 to 15 minutes until the edges are lightly golden. The centre may appear soft but will firm as it cools.
- Cool Cookie: Remove the cookie from the oven and allow it to cool on a wire rack for 5 to 10 minutes before serving.
PREPARATION TIME
10 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for the preparation of Whole Wheat Peanut Butter Cookie Handmade:
- Butter Temperature: Ensure the butter is at room temperature for easy creaming with peanut butter.
- Do Not Overmix: Folding ingredients gently keeps the cookie soft and tender.
- Uniform Size: Shape the cookie evenly to ensure consistent baking.
- Cooling: Allow the cookie to cool completely to firm up the texture without losing softness.
- Storage: Store in an airtight container to maintain freshness.
VARIATIONS
- Chocolate Chips: Add 10 grams of dark chocolate chips for a chocolate-peanut flavour.
- Nut Mix: Incorporate chopped walnuts or almonds for added crunch and nutrients.
- Sugar Alternative: Use maple syrup or coconut sugar instead of brown sugar.
- Vegan Option: Replace the egg with a flax egg and use plant-based butter to make it vegan-friendly.
- Spiced Version: Add 1/4 teaspoon cinnamon or nutmeg for a warm flavour profile.
PREPPING AND STORAGE
- Refrigerator Storage: Place the cookie in an airtight container and store in the refrigerator for up to 3 days.
- Freezing: Wrap individually in parchment paper and place in a freezer-safe bag for up to 1 month.
- Reheating: Warm in a preheated oven for 3 to 5 minutes or enjoy at room temperature.
- Meal Preparation: Prepare multiple cookies and freeze for single-serving treats throughout the week.
