Chewy Peanut Butter Cookies

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* Exported from MasterCook *

 

Chewy Peanut Butter Cookies

 

Recipe By : Natural Health, September 2000

Serving Size : 1 Preparation Time :0:00

Categories : Cookies Eggfree

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups oats, ground fine in food processor

--or oat flour

1 cup unbleached all-purpose flour

1/2 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1 cup natural unsalted peanut butter

2 tablespoons water

1/2 cup maple syrup

1 teaspoon vanilla extract

1 cup granulated cane juice (Sucanat)

2/3 cup Spectrum Spread or other nonhydro-

genated margarine

 

Preheat oven to 350º. In small bowl, stir together ground oats, flour,

baking powder, baking soda, and salt; set aside.

 

Use electric mixer to beat peanut butter and water together in large

bowl until smooth. Add maple syrup and vanilla and beat until well

blended. Add granulated cane juice and Spectrum and beat until

incorporated.

 

Add dry ingredients and beat on low speed just until completely blended.

 

Drop dough by tablespoonfuls (or use a 1¼-inch diameter scoop) onto

baking sheets lined with parchment. Press a crisscross pattern onto the

tops of cookies with the tines of a dinner fork.

 

Bake until tops are lightly browned but cookies are still slightly soft,

10 to 12 minutes. Cool on racks. Cookies can be stored in an airtight

container for several days.

 

Makes about 36 cookies.

 

Per cookie: 122 calories, 3 g protein, 6 g fat, 15 g carbohydrates, 1 g

fiber, 88 mg sodium, 0% vitamin A, 0% vitamin C, 1% calcium.

 

MCFormatted by Natallie <earthspectrums

 

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NOTES : These hearty cookies are a snap to make. Keep a close eye on

them in the oven; it's better to underbake them a little rather than

overbake them. Use a smooth-looking natural peanut butter, like

Arrowhead Mills. When flattening cookies, dip the fork tines in flour

so they won't stick to the dough.