Sunday, 17 January 2016
Peanut Butter Honey Graham Cookies
My oven runs hot, so I baked these at 325°F for 10 minutes, but you might have to bake at 350°F, depending on your oven.
Note: I minimized the sugar content as much as possible, so if you like a sweeter cookie, add another 1/4 cup of honey to this. The sweetness level of the recipe is about the same as a honey graham cracker.
Makes 32 cookies
1 cup whole wheat graham flour
1/4 cup all purpose flour
2/3 cup large flaked oats
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup smooth peanut butter
1/4 cup coconut oil (or unsalted butter)
1/4 cup brown sugar
1/4 cup honey (see note above)
2 tsp pure vanilla extract
Canola oil spray, for greasing pan
In a large bowl, combine flours, oats, salt, baking soda and cinnamon. Mix until uniform.
In a second bowl, combine peanut butter, coconut oil, brown sugar, honey, vanilla and egg. Use a hand mixer to blend until smooth and thick consistency is reached. Add flour slowly and mix with hand mixer again until combined.
Preheat oven to 325°F. Line a baking sheet with aluminum foil. Spray with canola oil.
Roll dough into 1 inch diameter balls, place on baking sheet evenly spaced apart, then use the back of a fork to flatten cookies to just under 1/2 inch thick.
Bake for 9-10 minutes. Allow cookies to cool on baking sheet for 3 minutes, then transfer to a cooling rack.
Nutrition (1 cookie)
Saturated fat 1.9g