For more healthier, whole-grain cookies, try our whole wheat chocolate chip cookies.
Whole wheat flour: whole wheat flour contains the hull of the wheat germ making it high in fiber and a healthier option to use in baking. It also gives these cookies a denser texture and nuttier taste. Cornstarch: adding cornstarch makes these extra-chewy and helps them keep their shape in the oven. Baking soda and baking powder: we use a little bit of both these leavening agents. Salt: fine grain sea salt is a flavor enhancer but it can also affect the tenderness of the cookie – so don’t skip it! Peanut butter: we use a smooth natural peanut butter for this recipe but you can use crunchy peanut butter if you like. Other nut butters like almond butter work too but won’t give the same familiar peanut butter flavor we’re after. Butter: butter gives these cookies structure and keeps them tender. Unsalted butter is best for baking, but you can use salted butter if that’s what you have on hand (just omit the added salt in the recipe). Brown sugar and granulated sugar: we’ve experimented quite a bit with different sugars and the combination of brown sugar and granulated sugar yields a cookie with the best texture. Egg: eggs bind everything together and helps these cookies rise. Vanilla extract: a little bit of pure vanilla extract works as a flavor enhancer. Chocolate chips: adding chocolate chips is optional, but who doesn’t love the classic taste of peanut butter and chocolate?
We’re always looking for ways we can sneak more nutrition into our recipes. We want our calories to count, after all. Like our whole wheat pancakes and whole wheat soda bread; two recipes that prove that healthy really can taste great!
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