Peanut Butter Cookies for the Trail! - Thinlandia
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Peanut Butter Cookies for the Trail!

I am now seriously on a cookie kick. Might I add a sweet baked desserts kick, as I also made some amazing chocolate brownies today? I’ve never eaten so well as since I’ve been blogging here at Thinlandia, trying out new recipes, and doing whatever I can to make yummy foods that will easily fit into a sensible diet plan!

Yesterday’s Thinlandia Snack Mix inspired “Cookies For The Trail” completely inspired me, as I got such rave reviews from my kids and Beau. So, I had some extra time, the oven was hot from making the brownies, and it seemed like a good idea to whip up a peanut version. I figured this variation would have a few more calories and a little more fat, as that is the nature of nuts. Still, variety is the spice of life! There is something magical and childlike about peanut-butter cookies, and I wanted to experience it again!

This recipe made two dozen smallish cookies. I like to make them small so I have a lot of “serving size” options, but I’m sure they would work out just as well if you doubled the amount of batter for a larger cookie.

Peanut Butter Cookies for the Trail!

Ingredients:

1/4 cup Brown Sugar Blend Splenda
1/8 cup (2 tablespoons) softened butter
1/4 cup applesauce (I used Cinnamon Applesauce)
1/8 cup water
1/2 teaspoon vanilla
1 egg white
3/4 cup flour
1/2 cup oatmeal
1/4 teaspoon baking soda
1/4 teaspoon Also Salt
2 tablespoons all natural no sodium added peanut butter
2 cups Cheerios
1/4 cup Nestle Dark Chocolate Raisinets
1/4 cup peanuts; dry roasted or honey roasted would each be fine

Directions:

Cream sugar, butter, applesauce, water, vanilla and egg white together. Add flour, oatmeal, baking soda, Also Salt, and peanut butter to butter mixture and then add Cheerios and peanuts. Drop by tablespoon onto a cookie sheet that has been prepared with Butter-flavored Pam Spray. Bake at about 375 degrees for 10 or 11 minutes.

Tip: Since there are so many extra “add-ins” in these cookies and not a lot of the actual binding ingredients, I found it helpful to use a very small ice cream scoop to sort of compact the ingredients into a little ball as I was getting them onto the pan. Otherwise, they were VERY prone to fall apart before I got them situated. I then sprayed the bottom of a glass with butter-flavored Pam and smashed each cookie down a bit, as they do not really spread while baking.

Makes two dozen.

Nutritional Information per cookie:

Calories: 74
Fat: 3 gm
Protein: 1 gm
Carbohydrate: 10 gm
Sodium: 50.3 mg
Cholesterol: 2.9 mg



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