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Prep 45min
Total60min
Servings30
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Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1/4
cup no-trans-fat 68% vegetable oil spread stick, softened
1
egg
2
tablespoons honey
1 1/4
cups Gold Medal™ whole wheat flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
Additional granulated sugar
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Steps
1
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
2
Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3
Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
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Help your cookies bake evenly by keeping them all the same size and shape. We love using a cookie scoop for this, but you could use a small ice cream scoop as well.
If you are looking to cut a bit more fat from these cookies, try using reduced-fat peanut butter instead of regular! We tried this recipe with 25% less-fat peanut butter, and they were delicious.
Get into a habit of better-for-you baking! We compiled a list of Baking Tips and Low-Fat Substitutions so you can start tweaking more of your favorite recipes.
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