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Healthier Peanut Butter Cookies

I was minding my own business at work, reviewing the final report for my latest 3 year project when it hit me. Peanut Butter Cookies. NOW!! So not right when you have 4 more hours to go in the day, let alone several days until Friday. But this necessary wait for time to make them gave me time to think and research. This was good. I had the craving for that rich, sweet, nutty goodness and I was certain there was a way that I could have my cookies and not gain it on my hips.

I reviewed several recipes – so many no carbohydrate 10 calorie cookies out there… But it should be sweet, it needs to have that crumb, and it does need butter. Finally I found a recipe that was nearly perfect – an applesauce substitution for half the butter. Yet it still had 2 cups of sugar. I went back into my recent arsenal of substitutions (minus the use of a baking quality sugar sub) and came up with this:

  • 1/2 c. Butter, softened
  • 1 c. Natural Peanut Butter
  • ¼ c. Unsweetened Applesauce
  • 1 Large Banana, mashed
  • ½ c. White Sugar
  • ½ c. Brown Sugar, packed
  • 2 Eggs
  • 1 ½ c. All Purpose Flour
  • 1 c. Whole Grain Oat Flour
  • 1 t. Baking Powder
  • 1 ½ t. Baking Soda

Cream the butter and sugars until fluffy then beat in the peanut butter, applesauce, banana and eggs. Add in the dry ingredients and incorporate well. Cover the very sticky batter and refrigerate for at least an hour.

Preheat your oven to 375°F and dish out the chilled dough onto your favorite cookie sheets. I had approximately 1 inch balls of dough placed 2 inches apart. Depending on how accurate I was, I managed12-15 cookies per pan. Press a criss-cross of sugared fork tines across each ball to flatten and give them a traditional look.

Unbaked
Bake each pan until they are nicely golden brown. Mine took 10 minutes.
Baked

Yum.

Add Ins

Incidentally – if you add chocolate chips and chopped nuts they are also quite delicious. Next time, I intend to eliminate the leavening to hopefully get that chewy texture compared to the light moist cake-like texture these have.

 
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Posted by on September 29, 2012 in Recipes

 

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