Cookies are so much fun, but they contain so much fat and sugar! Here is a delectable treat with way less fat, no butter, and less than half the sugar (yes, syrups are sugars). For some of you who are still adapting their taste buds to lower sugar content, you might want to add one or two tablespoons of unrefined cane sugar. When I think of all the trans fats we consumed while we were growing up–who had a clue what we were doing to ourselves?
This cookie is high in protein, has great texture, and I bet you can’t eat only one! Just because it is healthier, don’t eat twice as many or you have defeated the purpose. Keep them in the freezer and get one (or two?) at a time for your lunch–don’t cheat!
For good results, stir the flour well before measuring and then level off the measure as in this picture.
Since these recipes were originally created, we have changed our focus to “no oil” and very little non whole-food sweeteners. Do check the recipe index for new and healthier versions.
1 cup peanut or almond butter –no palm fats or sweeteners added
2/3 cup pure maple syrup
1/4 cup oil —I use light olive oil in most cooking
1 teas vanilla
2 cups white whole-wheat flour –-stir & spoon lightly into measure*
1/2 cup oat flour –stirred and spooned
1 teas Rumford’s Baking Powder, opt.
1/2 teas salt