"These cookies are very fast and easy to make when you want to whip up something sweet for the kids." — VETTY430
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packed brown sugar
1 1/4 cups
whole wheat flour
My 1st attempt and they turned out awesome. I will be making these over and over. I added about 1/4 cup of oats and let the dough refrigerate for about an hour and it was easier to roll into balls.
Am I the only person who couldn't make this recipe work? The dough was so soft, I could not roll it into balls. I finally added a cup or more of rolled oats, hoping to save the batter. They are cooking now. We shall see!
Made them exactly according to the recipe. While having guests over, they burned as I ignored the baking phase. Still had the gall to serve them up to the guests' kids, and, surprise, they loved them! Burnt and all! Their mother, who never bakes cookies due to previous experiences with burnt cookies, asked for the recipe! She made them, and they turned out. She is so proud. They baked MUCH faster than expected, even with the convection oven conversion (I have a gas convection range). Watch them carefully and you will be rewarded. Taste wise, they're not bad for whole wheat. On my second try today, the batter was very wet. I did not even try to form them into balls but made drop cookies. Took only 7 minutes to start burning.
These are great cookies!! Especially for Whole-Wheat!!! Everyone loves them. The only thing I did different is I added 1/2- 1 cup oats. The dough was way to sticky before!
My son just diagnosed with candida. I am on the search for cookies that can use whole wheat flour and no sugar. This worked great. I used whole grain pastry flour and used 3/4 c agave nectar in place of the honey and brown sugar. To compensate for these changes I used 1 2/3 c flour. My son loved them. I'll be making them again!
I altered this recipe a little to make them healthier and because I was baking for someone with a blood sugar control issue. I cut out the brown sugar and added 1/3 cup flax meal to the batter. They still tasted good. Healthy, but good. For someone who can't have sugar, these did the dessert trick.
These are absolutely wonderful! I used Splenda brown sugar blend to cut down on carbs/calories (but since I dipped them in melted chocolate, I guess I'm at least even calorie-wise). I also added about a half cup of rolled oats to make the dough a bit more manageable.
These turnedout great, my kids and husband devoured them right away. They come out very moist and stay that way instead of turning crunchy, they way some cookies do.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Whole Wheat Peanut Butter Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 57
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