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Guilt-Free Cookies!

Written on January 27, 2011 at 2:25 pm , by

Hello, my name is...Cookie Monster. (Photo courtesy of No Whine with Dinner)

Hello, my name is...Cookie Monster. (Photo courtesy of No Whine with Dinner)

I’m a sucker for peanut butter and chocolate. Seriously. I’d do almost anything for a Reese’s Peanut Butter Cup, and I really would do anything for a Reese’s Peanut Butter Egg (you know, the kind that comes out around Easter and has the ideal chocolate to gooey peanut butter ratio). So imagine my surprise (and glee!) when I turned to page 183 of a new cookbook by Janice Newell Bissex, R.D., and Liz Weiss, R.D., called No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms, and found this healthy take on peanut-butter chocolate-chip cookies for only 120 calories a pop.

Peanut Butter Power Cookies? Yes, please! Now I realize that this cookbook is targeted at parents who need help getting their kids to eat right, but big kids need help too—especially when it comes to PB&C.

Peanut Butter Power Cookies

1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup mini semi-sweet chocolate chips
1/4 cup ground flaxseed or wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup creamy peanut butter
2 large eggs
1/4 cup 1% low-fat milk
1/4 cup canola oil
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole-wheat flour, chocolate chips, flaxseed, baking powder, baking soda and salt in a medium bowl and set aside.

3. Combine the sugar, peanut butter, eggs, milk, oil and vanilla in a large bowl and beat on medium speed until well blended, about 2 minutes. At low speed, gradually beat in the flour mixture until just combined. Scrape down the sides of the bowl if necessary.

4. Scoop the dough by slightly rounded tablespoons into 1 3/4-inch “blobs,” and place on the prepared baking sheets, about 2 inches apart.

5. Bake, 1 sheet at a time, about 15 minutes, or until the cookies are golden brown (when done, the cookies will be about 2 1/2 inches in diameter). Cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack. Repeat with the remaining dough.

NUTRITION FACTS PER SERVING (1 cookie): 120 calories, 6 g fat (1 g saturated fat)

  • Leslie

    No offense, but a 120 calorie cookie is hardly something to write about. Sure, they have some good healthy ingredients and fibre, but 1 1/4 cups of sugar?? that is a bit much.

  • joyce

    need to know other nutritional values, like carbs, protein, and fiber please

  • Bethany

    Hello there! I was pleasantly surprised that these cookies don’t contain butter, and I like the heart-healthy fats from the peanut butter and flaxseed.

    Here’s the complete nutritional information: 120 calories, 3g protein, 15 g carbohydrate, 6 g fat (1 g saturated), 1 g fiber

  • Amanda

    I think there is a mistake in this recipe
    in the directions it calls to add both baking soda and baking power to the mixture… however, there is no baking soda called for in the ingredients list.

    I made these cookies, and they did not rise.
    The dough tasted good though. :)

  • Bethany Gumper

    Oh, no! You are right. There should be 1/2 teaspoon of baking soda—I updated the post so it’s correct now. So sorry about that.

  • Tony Bernard

    Jennifer, you are right on! It is within each of us; it just depends on how much we want to bring it out!

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  • Robin

    Would be nice to know how many cookies this recipe makes, at least approximately.