This is simple recipe of my aunt's that I have changed to make it more hearty and nutritious. The original recipe still produces a delicious cookie, I just love how my changes not only made them really good, but healthier too. I have made these 6 different times to make sure I got it right where I wanted them. They are super soft and store well in a cookie jar or closed container. They also do really well in the freezer and I can now say they are a great cookie to mail to others. This is such a simple recipe that you can change and omit ingredients as you please and still make a great cookie.
Whole Wheat Peanut Butter Cookies
Recipe written out with original recipe and the changes I have made:
- ¾ c.
brown sugarorganic brown sugar
- ¾ c.
sugarorganic evaporated cane juice (organic sugar)
- 1 c.
- 2 eggs (room temperature)
- 1 tsp. vanilla
- 1/2 cup of Adams or equivalent peanut butter (which contains one ingredient, peanuts)
- 2 ¾ c.
flourwhole wheat flour
1 tsp. baking soda
½ c. nuts (optional)1/4 cup ground Flax seeds (optional)
- 3 T. hot water IMPORTANT INGREDIENT!
1 pkg. chocolate chips1-2 cups mini semi-sweet chocolate chips
The end result will usually make a mound like cookie. You can flatten the dough a little bit, but too much with not let them be as soft as they are as a mound. I let the cookies take their own shape.
Even though they might look like they not done, you will be surprised that they are after 8 minutes or so. Always, let them cool on a cooling rack or another surface that is not still hot and they will continue to form and seal in a wonderful cookie texture.