Wholesome Peanut Butter, Chocolate Chip Cookies

Hey Girls, here’s a chance to use some of that whole wheat flour I made ya buy for those nanner pancakes a few weeks ago. What? You didn’t see my nanner pancake recipe, well look around on this page and check it out, it’s here somewhere! Now we’re going to use the high fiber, low glycemic load goodness of whole wheat to make some yummy peanut butter cookies that, if you put side by side with a regular batch of peanut butter cookies wouldn’t impress ya, I’m not gonna lie to ya. So do yurselves a favor, Girls, and don’t go doin a side-by-side taste test of these wholesome cookies with some cheatin’ full-fat, diabetes-waitin-to-happen peanut butter cookies. If you make these cookies some afternoon when you’ve got the munchies, you won’t be disappointed when they come out of the oven. And you can even feel dern good about eatin’ something so healthy.


Here’s what you’ll need:


– 1 cup unsweetened applesauce

– 1 cup peanut butter of yur choice, crunchy or creamy

– 2 tsps vanilla

– ½ tsp of almond extract

– 1 cup packed brown sugar

– 1 ½ cup whole wheat flour

– ½ tablespoon baking soda

– ½ tsp salt

– 1 cup chocolate chips


Preheat the oven to 275 degrees. Mix yur applesauce, peanut butter, vanilla and almond extract in large bowl until well blended. In a small bowl, mix the salt and baking soda in with the flour and sugar. Now introduce yur well-mixed dry ingredients to yur well-mixed wet ingredients and make em do a do-se-do in the big bowl till ya can’t tell one from the other. Finally, fold in the chocolate chips. 


Spoon dough on to an ungreased cookie sheet – use the size spoon you want – if you like big cookies, use a tablespoon, if you like little ones, use a teaspoon. You can try scoring the tops of the cookies with a fork if you want, but the dough might be a little too sticky to make the nice tic-tac-toe design like Momma used to make. We need to keep our dough a little sticky though on account of all the whole wheat flour. If we were to add enough flour to make that pretty tic-tac-toe on the top, the cookies would taste kinda, well, like bread. So you want yur dough to be just shy of being able to hold a proper tic-tac-toe. If it’s running all over the place, by all means, add some more flour!


Bake for 18 to 20 minutes on the middle rack of the oven. Cookies should be still a little soft on top when you bring em out. Leave them on the pan for about a minute, then transfer to a wire rack or plate to cook for about 10 minutes. Or burn yur dern mouth and eat em right out of the over – see if I care!


Well, whaddya think? Pretty tastey for having no more fat than what the peanut butter has and being full of fiber, wouldn’t ya say? You can use this substitution of applesauce for oil, brown sugar for white sugar and whole wheat for at least half of your flour on a lot of recipes and hardly notice the difference in taste…if you don’t go doing a side-by-side taste test!


Eat well…until next time!


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