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Healthier Peanut Butter Cookies

Kraft Memeber Recipe
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Makes: 6 dozen cookies Total Time: 45 min
Category: Cookies Sub Category: Other

what you need
  • 1 cup unbleached organic all purpose flour
  • 1.5 cups Quinoa flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground Saigon cinnamon
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 cup creamy or crunchy organic peanut butter
  • 1/2 cup granulated white sugar
  • 1/2 cup firmly packed Splenda brown sugar blend for baking
  • 1/2 cup Splenda granulated white sugar substitute
  • 1 tsp. vanilla extract
  • 2 Tbsp. dark molasses
  • 1/2 cup liquid egg substitute (like Egg Beaters)
  • Additional white granulated sugar
  • 2 Tbsp. unsweetened baking cocoa (optional)
make it
Preheat oven to 350 degrees F. In small bowl combine flours, baking powder, baking soda, cinnamon, and salt. Whisk thoroughly to blend well. Set aside. With electric mixer, in large bowl, beat together butter and peanut butter until smooth. Add sugar and Splenda and beat until fluffy. Add vanilla, molasses, and egg substitute and beat with mixer until well blended. Add flour mixture and mix with spatula or wooden spoon until well blended. Put soft dough in refrigerator to chill for about 10 minutes.

Meantime, in a shallow bowl or plate, combine cocoa powder with granulated sugar; this is what you will be rolling the cookies in before baking. Shape cookie dough into 1-inch balls. Roll each cookie ball in cocoa-sugar mix to coat.

Arrange balls on ungreased airbake cookie sheet, 2 inches apart. Gently flatten each cookie by pressing in a criss-cross pattern with a fork dipped in sugar-cocoa mix.

Bake cookies about 10 to 12 minutes or until light golden. Cool cookies on baking pan for a few minutes before transferring to a wire rack to cool completely. Refrigerate dough in between cooking batches to keep it easy to handle. Store cookies in tightly sealed container.
This is not intended to be a sugar free recipe, only a healthier twist on an old family favorite cookie.

Quinoa flour is a high protein flour with a nutty flavor. I use the sugar substitutes to lower the total sugar content, and egg substitute to lower the total fat and cholesterol content, but I don't claim these to be diet cookies in any way. Adding the molasses helps keep the cookies from being too dry. If you do not like the taste of unsweetened cocoa, either omit it and roll the cookies in plain granulated sugar or add cinnamon to the sugar for rolling the cookies.
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