Healthier Peanut Butter Cookies

May 19, 2012

As you have probably already figured out, things have been VERY busy around here and that is why I haven’t posted any new recipes in quite some time. It’s the start of a long weekend here in Canada and we are getting ready to leave for our friend’s cottage later today. Among many other things, I’ll be bringing several avocados to make Guacamole, some Whole Grain Pancakes mix, and some Healthier Peanut Butter Cookies (see below for recipe).

As for the Guacamole, “my” recipe calls for garlic and I have to tell you that I recently purchased a garlic press, which brings out so much more of the flavour and smell of the garlic. I don’t know why I didn’t purchase a garlic press sooner! If you don’t already own a garlic press, I highly recommend one! Be sure to puchase a good quality press so that you do not have to peel the garlic and cleaning the press is a cinch. I purchased my “zyliss” brand press at Winners and definitely think it was worth the $12.99 I paid for it.

Ealier this morning I was preparing some more Whole Grain Pancakes mix, and noticed that I had omitted an important ingredient in my post for this recipe – 1 cup oatmeal (large flakes). My apologies for this omssion. Has anyone made the pancakes without the oatmeal?! How did they turn out?! I have revised the ingredient listing for this recipe on that post. Also, I purchased some 12-grain flour yesterday at the Bulk Barn that I have used in this new batch of the pancake mix. It saved me some time and will likely result in even more flavourful pancakes!

Now on to today’s featured recipe! Our family likes peanut butter and thankfully none of us have any nut allergies, as we enjoy nuts in general. I have been making these Peanut Butter Cookies for the last several years and they are always a big hit. This recipe comes from “Ultimate Foods for Ultimate Health” by Liz Pearson and Mairlyn Smith.

1/2 cup unsalted non-hydrogenated margarine
1/2 cup smooth or crunchy natural peanut butter (I use the “Kirkland Signature” organic, non-hydrogenated peanut butter from Costco)
1 cup dark brown sugar
1 egg
1/2 tsp pure vanilla extract
1 Tbsp water
1 1/4 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 cup bittersweet chocolate chips (optional)

1. Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment (aka wax) paper.

2. In a medium bowl, cream together the margarine and peanut butter. Beat in the brown sugar.

3. Add the egg, vanilla, and water. Beat until creamy.

4. In a separate small bowl, stir together the whole wheat flour, baking soda and cinnamon. Stir intot the peanut butter mixture. Stir in chocolate chips, if you’re using them.

5. Drop onto the lined cookie sheet by teaspoonfuls.

6. Bake for 10 to 12 minutes. Cool slightly before removing from the cookie sheet. Let them cool continue cooling on a wire rack.


These are always a big hit with the kids and disappear in no time!

What are you doing this long weekend?


6 Responses to “Healthier Peanut Butter Cookies”

  1. connieandgerry Says:

    I am loving your blog!! I have to admit I have not made any of the recipes yet but I plan to soon and will let you know when I do. Your pictures are fabulous and really help to make the recipe clear. Keep up the good work!

    • letseathealthier Says:

      Just re-reading your comment and wanted to say thanks for the encouraging words! Thanks for following my blog!

  2. expatlogue Says:

    Have a great weekend at the cottage – I can’t believe you never owned a garlic press! These look delicious and I’ll have to try them. Just wanted to say I love your blog and think you have a real talent. You have a very approachable style and make everything seem entirely do-able, whatever the readers skill level. Plus you’re already using blogging techniques it took me ages to get into the habit of!

    • letseathealthier Says:

      Just re-reading your comment and wanted to say thanks for the encouraging words! As for the blogging techniques, I only have you and my friend Heather to thank!

  3. I just found you blog and I see that your recipe calls for unsalted non-hyrogenated margarine. What brand to you use? I have never been able to find and unsalted margarine without trans-fats and would love to have that option for baking! Thanks.

    • letseathealthier Says:

      I use Becel, though I’m not sure if that brand is available in the US (I live in Canada). I had a quick peek at your website and found it very interesting. I’ve never heard the term “parve” before! I’ll be sure to try out some of your recipes soon!

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