Peanut Butter Cookies

I have a bottle of peanut butter that will expire in two months, and since I'm the only one who eats it, I will make this recipe from Eating Well this week-end.

A healthier version of an old favorite, these peanut butter cookies have much less saturated fat than the original.

Ingredients

• 2 cups packed light brown sugar
• 1/2 cup natural peanut butter
• 1/4 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 5 teaspoons water
• 2 cups all-purpose flour
• 2/3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup chopped peanuts

Preparation

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.
2. Combine brown sugar, peanut butter, oil, eggs and vanilla in a mixing bowl; add water and beat with an electric mixer until smooth. Stir together all-purpose and whole-wheat flours, baking powder, baking soda and salt in a small bowl. Stir the dry ingredients into the brown-sugar mixture just until combined.
3. Roll the dough between your palms into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Flatten the cookies with a fork, dipping it into flour if it begins to stick to the dough. Sprinkle with peanuts, pressing them lightly into the dough with your fingers.
4. Bake the cookies, one sheet at a time, until golden, 8 to 10 minutes. Transfer to a wire rack to cool.

Nutrition

Per cookie : 91 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 9 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 1 g Fiber; 75 mg Sodium; 22 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate