Peanut Butter Snickerdoodles
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
Total Fat: 2.8g (Sat 1.2g, Polyunsat. 0g, Monounsat. 0.1g, Trans. 0g)
Total Carbs 8.1g
Vitamin A: 0.2%
Percent Daily Values are based on a 2000 calorie diet.
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