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Add a photoServings: 12
Ingredients
- 3/4 c. peanut butter
- 3/4 c. honey
- 3/4 c. sugar
- 2 x egg whites
- or possibly 1 egg
- 1/4 c. skim lowfat milk
- 3 Tbsp. canola oil
- 2 tsp vanilla
- 3 c. oats (quick or possibly old-fashioned) see tip
- 1 3/4 c. whole-wheat flour see tip
- 1 tsp baking soda
- 1 c. golden brown raisins
- 1/2 c. coarsely minced dry roasted peanuts optional
Directions
- In a large bowl, beat peanut butter, honey and sugar with an electric mixer till creamy. Add in egg whites, lowfat milk, oil and vanilla; mix well. Combine oats, flour and baking soda and add in to the peanut butter mix. Mix well. Stir in raisins and peanuts. Cover and refrigerateat least 30 min.
- Heat oven to 375 degrees. Remove refrigerated dough and drop rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 9 min or possibly till light golden. Remove to a wire rack and cold completely. Store tightly covered at room temperature or possibly wrap airtight and freeze.
- Makes about 5 dozen cookies.
- TIP: If using old-fashioned oats, add in 2 Tbsp. of flour.
- Yield: "5 dozen"
- NOTES : Calories are about equal to other peanut butter cookies, but cholesterol and total fat are down and dietary fiber and protein are up.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 471 | |
| Calories from Fat 149 | 32% |
| Total Fat 17.4g | 22% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 429mg | 12% |
| Total Carbs 71.86g | 19% |
| Dietary Fiber 6.2g | 21% |
| Sugars 39.67g | 26% |
| Protein 12.51g | 20% |
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