Healthy Sugar-Free Whole Wheat Peanut Butter Cookies

Sugar-Free Whole Wheat Peanut Butter Cookies

Description:
Adapted from a cherished recipe in the Mennonite Community Cookbook, this delightful cookie recipe has been tailored to offer a healthier twist on the traditional treat. By substituting sugar with Splenda and white flour with wholesome whole wheat flour, these cookies maintain their classic flavor while keeping your blood sugar levels in check. Perfect for those who are looking for a sweet indulgence without the sugar rush, these cookies are a great addition to your baking repertoire.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: Approximately 4 dozen cookies

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Ingredients:

• 1 cup shortening
• 1 cup peanut butter
• 1 1/2 to 2 cups Splenda sugar substitute (to taste)
• 2 large eggs
• 3 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions:

1. Cream the Shortening and Peanut Butter:
   Begin by placing the shortening and peanut butter in a microwave-safe bowl. Heat the mixture in the microwave for 30 seconds to soften, making it easier to blend. Stir until well combined.

2. Add Splenda and Continue Creaming:
   To the softened mixture, add the Splenda sugar substitute. Beat the ingredients together until smooth and creamy.

3. Incorporate Eggs and Vanilla:
   Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is fully combined.

4. Combine Dry Ingredients:
   In a separate bowl, sift together the whole wheat flour, salt, baking soda, and baking powder. This helps to ensure an even distribution of the leavening agents and salt.

5. Mix Dry Ingredients into the Wet Mixture:
   Gradually add the dry ingredients to the creamed mixture. Stir thoroughly until the dough begins to come together. The mixture will be somewhat crumbly but should hold together when pressed with your hands.

6. Optional – Chill Dough:
   For better handling, you may choose to chill the dough in the refrigerator for several hours. This step can help the dough firm up, making it easier to shape.

7. Shape and Bake:
   Preheat your oven to 375°F (190°C). If you chilled the dough, allow it to sit at room temperature for a few minutes to soften slightly. Shape the dough into balls about 1 inch in diameter and place them evenly spaced on a cookie sheet. Use a fork to press each ball flat, creating a classic crisscross pattern on the top.

8. Bake:
   Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. The centers may appear slightly soft, but they will firm up as the cookies cool.

9. Cool and Enjoy:
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your healthier version of peanut butter cookies with a cup of tea or coffee!

Nutritional Information (per serving):

• Calories: 470.9
• Fat Content: 35.1 g
• Saturated Fat Content: 8.2 g
• Cholesterol Content: 42.3 mg
• Sodium Content: 538.5 mg
• Carbohydrate Content: 31.4 g
• Fiber Content: 5.9 g
• Sugar Content: 2.7 g
• Protein Content: 12.7 g

These cookies are a great way to satisfy your sweet tooth while sticking to your dietary goals. Enjoy the rich, nutty flavor of peanut butter with the goodness of whole wheat and the sweetness of Splenda, all while keeping your sugar intake in check. Happy baking! 🍪✨