Friday, December 7, 2012

Peanut Butter Snickerdoodles: Whole-Wheat & Low-Sugar

Cookie season has arrived and what better way to start it than with a good-for-you cookie! As you've seen in my blog Blackstrap Molasses has become a staple in my recipes, I love the taste and the amazing nutrition it supplies. For those of you who dislike it, give it a try using my recipes, my husband hates it by itself but has enjoyed every single sweet I've made with it :-). To complement it I use liquid stevia extract, but you are welcome to use powdered extract or regular sugar, in this recipe I've substituted 3/4 cup of sugar with the healthier alternatives. The coating is still made out of sugar and cinnamon giving the cookies the crunchy exterior and softer center. For a lower glycemic option I hear coconut sugar is great, I've never used it but it is definitely on my list of things to try. Now, the peanut butter part: the main reason I used it, is to cut some calories from the oil, the peanut flavor is very subtle, still adding nutrition to the cookies. Almond or other nut butter would be amazing, too!


Peanut Butter Snickerdoodles

by Ruth Reynoso-Sance
Prep Time: 20
Cook Time: 10
Keywords: bake bread breakfast dessert snack vegetarian soy-free blackstrap molasses whole wheat pastry flour coconut oil cinnamon Christmas Thanksgiving birthday cookie fall winter
Ingredients (serves 24)
  • 2 tablespoons coconut oil
  • 1/4 cup creamy natural peanut butter
  • 1/4 cup Blackstrap molasses
  • 1/2 teaspoon liquid stevia extract (or 12 packets of Truvia or similar)
  • 1 large egg
  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 4 teaspoons sugar
  • 1 1/2 teaspoons ground cinnamon
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment or silicone mats.
In a medium bowl beat for 3 minutes, at medium speed, the oil, peanut butter, molasses, stevia and egg.
In a large bowl, mix together the flour and baking powder.
Add the wet ingredients to the dry ingredients.
Mix with a spoon or you hands.
On a separate bowl or plate, mix the sugar and cinnamon together.
Divide the dough in 24 pieces or grab about a tablespoon per cookie and roll into a ball.
Flatten each ball on top of the sugar and cinnamon mixture so they get well coated.
Place on the baking sheets.
Bake for 10 minutes.
Transfer immediately to a cooling rack

Nutritional Information per cookie

Calories: 63
Total Fat: 2.8g (Sat 1.2g, Polyunsat. 0g, Monounsat. 0.1g, Trans. 0g)
Cholesterol: 9mg
Sodium: 25.6mg
Potassium: 118.2mg
Total Carbs 8.1g
Fiber: 1.1g
Sugars: 2.7g
Protein: 1.5g
Vitamin A: 0.2%
Calcium: 4.2%
Iron: 5.6%
Percent Daily Values are based on a 2000 calorie diet.
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