Thanks to Nutrition Action’s doyenne of dough, Tamara Goldis, making whole-grain cookies from scratch is remarkably easy.
We used trans-free Fleischmann’s Original Tub Margarine for the recipe. You can also use canola oil. Tip: if the dough comes out slightly crumbly, just scoop it up with a teaspoon and press it into a ball shape, then slide it onto the baking sheet.
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup creamy peanut butter
1/3 cup trans-free tub margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 whole egg
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside. In a large bowl, combine the peanut butter and margarine and beat with an electric mixer until smooth. Add the sugars and egg and beat until combined. Add in the flour mixture and beat until all the flour is combined. Shape the dough into 3/4-inch balls and place on an ungreased baking sheet. Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes, until the edges are barely browned. Remove from the sheet to cool. Makes about 4 dozen (1/2 oz.) cookies.
Per Serving (2 cookies):
Calories – 120
Total Fat- 6 g
Sat Fat – 1 g
Trans Fat – 0 g
Sodium – 110 mg
Protein – 3 g
Carbohydrates – 15 g
Fiber – 1 g