Found on page 168.
Or Peanut-BETTER Gingersnap Cookies as they are called on the Eat Shrink and Be Merry Food Network Site.
I made these cookies last night. Buying all the stuff I was missing (ginger, allspice, molasses, etc) was a bit expensive but worth it. These cookies were great.
They are sill 90-100 calories a cookie – so they really aren’t that “low calorie” but they made for a delicious treat. My boyfriend wasn’t a fan; too bad for him! I ended up doubling the recipe – I sent my little sister home with a huge bag and then took the rest to work for my co-workers (who loved them!) Okay, I did have to leave a few at home – but for the dog, because she likes them to. *wink wink* (she really does like them)
Anyway, if you are looking for a different cookie to try – make these! They are just a nice combo of peanut butter and ginger snap (or ginger bread even). Neither of the flavours are over powering making them perfect. One big problem – it is very easy to eat too many. I find I can eat maybe two peanut butter cookies before I get sick of them. I could easily eat 5 or 6 of these. I am not admitting that I already did that. Nope.
Recipe from FoodNetwork.ca
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice and salt
2 tablespoons granulated sugar
1 cup brown sugar (not packed)
1/3 cup light peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1 teaspoon vanilla
1. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
I totally never rolled my cookies in the cinnamon-sugar mixture, what can I say… I am lazy. I have done that before with snicker-doodles and it just makes a huge mess. A tip though if you are doing to do. Put the mixture in a zip-lock bag and then just drop the cookies in the bag and shake them around.
5 stars from me. I would totally make them again… good thing, because I have enough ingredients to make a few hundred more.
Nutritional Information (per cookie)
3.4g total fat (1.6g saturated fat)