Wholemeal Peanut Butter Cookies

Friday, July 2, 2010

Today, my fellow Irish Foodie Bloggers are having a Cookie Party via Twitter, which is of course: a TwookieParty! Organised by Kristin at Dinner du Jour, lots of Irish foodies are currently weighing and baking as we speak! Make sure to follow all the fun by searching on the '#Twookieparty' hashtag on Twitter.

My own contribution to the party are these Wholemeal Peanut Butter Cookies, they are low in fat of course but have a nice consistency that's a mix of cookie and scone and taste great.

The cookies are best kept in an air-tight container or biscuit tin and will keep for several days. 
The recipe will make 12 cookies.

• 100ml low fat milk
• 1 egg. Lightly beaten
• 1 teaspoon of honey
• 5 sweeteners. Crushed with the back of a spoon
• 2 teaspoons of vanilla essence
• 20g of dried raisins or sultanas
• a couple of sprays of Fry Light One Cal Spray Oil
• 120g plain flour
• 60g wholemeal flour
• 1 level teaspoon / 5g baking powder
• ½ teaspoon of salt (or better still low sodium salt)
• 20g low fat peanut butter. Smooth or chunky as you prefer
• 20g low fat butter spread 
• a little more low fat milk to bring the dough together
• a little more wholemeal flour to sprinkle over the cookies when baking

  1. Mix the the milk, egg, honey, sweeteners and dried raisins/sultanas together in a jug and stir to combine. Leave to one side to allow the fruit to plump up.
  2. Preheat the oven to 200°C and line a baking tray with tin foil and lightly spray with the spray oil. 
  3. Next add the flour, baking powder and salt into a large mixing bowl and stir to combine. 
  4. Next add the butter and peanut butter to the flour mixture and rub it into the flour until it resembles fine breadcrumbs. (See the picture above). When it's starting to look like breadcrumbs, my Mum told me to shake the bowl gently from side to side to make the larger lumps rise to top and she was right! Mix the larger lumps in too. 
  5. Next make a well in the centre and add about half the liquid and stir to combine with a wooden spoon or spatula. Add the rest of the liquid and stir again and bring together. Add a little more milk, 1 tablespoon at a time if the dough is still a little floury. (Add a little more wholemeal flour if the dough is too wet).
  6. Spoon roughly 1 tablespoon of the mixture onto the prepared tray. With wet fingers, reshape the cookie dough to a more rounded shape and smooth out the top. Dust with a little wholemeal flour and bake on the middle shelf of the oven for 10-15 minutes until golden brown.
  7. Carefully remove from the oven and allow to cool. Put the kettle on!

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