This is an old post from my family private blog... sorry if you have seen this before!
Made YUMMY HEALTHY PEANUT BUTTER COOKIES!
This recipe comes from the Amazing Wheat Book
by LeArta Moulton
( It's a great book, we use it all the time)
This recipe comes from the Amazing Wheat Book
by LeArta Moulton
( It's a great book, we use it all the time)
!!!!With a few updates, and variations at the bottom!!!!
1/2 C veggie oil (we use olive or grapeseed)
1 C Honey
1 C Honey
(we use 1/2 ish cup honey, and 1/2 ish cup raw cane sugar
if you use only honey, they taste great, but don't hold a shape)
1/2 C peanut butter
1 egg, beaten
1 T. sour cream
1 tsp. bkg soda
1 1/2 C whole wheat flour
cream oil and honey/sugar. Add peanut butter, egg and mix well. Add sour cream, soda, and flour and beat well. Form into balls, (sometimes we roll them in additional cane sugar!!) about the size of a larger bouncy ball (she said marble, but we like them alittle bigger) place on greased cookie sheet. Press with a fork. Bake at 350 for 10 mins.
Don't overcook, or they are nasty!
We ALWAYS atleast double this, they are so good, chewy, and yummy. We eat them in a few days. So we try to make the mess less times and make more!!
Again Healthy might be a stretch, but healthier!
Oh, and I might next time add more peanut butter, to get a stronger peanut butter taste!
We have been using either grapeseed or coconut oil in these. We prefer the taste. We also are using a combination of Spelt, Brown Rice Four, and Whole Wheat Pastry Four. And adding a little more than the recipe calls for. The addition of Br. Rice and Spelt, helps them raise and hold their shape better. Sometimes, when I have golden syrup I use that too, it has an almost caramel flavor. Molasses is another great addition! Oh and we do add extra Peanut Butter!
if you use only honey, they taste great, but don't hold a shape)
1/2 C peanut butter
1 egg, beaten
1 T. sour cream
1 tsp. bkg soda
1 1/2 C whole wheat flour
cream oil and honey/sugar. Add peanut butter, egg and mix well. Add sour cream, soda, and flour and beat well. Form into balls, (sometimes we roll them in additional cane sugar!!) about the size of a larger bouncy ball (she said marble, but we like them alittle bigger) place on greased cookie sheet. Press with a fork. Bake at 350 for 10 mins.
Don't overcook, or they are nasty!
We ALWAYS atleast double this, they are so good, chewy, and yummy. We eat them in a few days. So we try to make the mess less times and make more!!
Again Healthy might be a stretch, but healthier!
Oh, and I might next time add more peanut butter, to get a stronger peanut butter taste!
We have been using either grapeseed or coconut oil in these. We prefer the taste. We also are using a combination of Spelt, Brown Rice Four, and Whole Wheat Pastry Four. And adding a little more than the recipe calls for. The addition of Br. Rice and Spelt, helps them raise and hold their shape better. Sometimes, when I have golden syrup I use that too, it has an almost caramel flavor. Molasses is another great addition! Oh and we do add extra Peanut Butter!
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