Recipe: Perfect Whole Wheat Peanut Butter Cookies

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I got this recipe out of my favorite health letter, NutritionAction. Whole Wheat Peanut Butter Cookie recipe. This Whole Wheat Peanut Butter Cookie recipe is so easy to make, they almost feel like a life hack. You can cook Whole Wheat Peanut Butter Cookies using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Whole Wheat Peanut Butter Cookies

1. You need 1 cup of peanut butter.
2. Prepare 1/2 cup of unsalted butter.
3. Prepare 1/3 cup of maple syrup.
4. Prepare 1/3 cup of packed brown sugar.
5. It's 1 of egg.
6. You need 1 1/4 cups of whole wheat flour.
7. Prepare 1 teaspoon of baking powder.

It uses ingredients I bet you already have in your pantry… whole wheat flour, honey, vanilla, baking soda, egg and of course peanut butter. Peanut butter cookies are usually a great candidate for using whole wheat flour, even if you're not usually a big fan of using whole wheat flours in baking. Whole wheat flour has a stronger flavor than regular all purpose flour does, and in some types of cookies, that flavor can sort of take over the cookie and hide the more delicate flavors. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy.

Whole Wheat Peanut Butter Cookies instructions

1. Preheat the oven to 350F..
2. Soften the butter by microwaving it for 30 seconds..
3. In a large bowl, mix together peanut butter, butter, maple syrup, brown sugar, and egg until completely smooth. Stir in the baking powder. Next add the whole wheat flour and mix until totally blended. If the dough ends up being too soft to work with, refrigerate for an hour..
4. Roll dough into palm size patties and place on a baking sheet covered with parchment paper. Flatten slightly with a fork..
5. Bake for 20 minutes..

On low speed, beat in flour, baking soda, baking powder and salt. Add the butter and sugar to a large mixing bowl. In the bowl of a stand mixer fitted with the flat paddle attachment, combine butter, granulated sugar and brown sugar. Cream the butter with the sugar until smooth, about three minutes. Add the eggs, one at a time, and beat until smooth, scraping down the sides of the bowl as needed.