Kids need fibre, too. Rule of thumb: their daily fibre intake should equal their age plus five. For a simple way to boost fibre in a treat, opt for this whole wheat version of their favourite cookie.
- Portion size 50 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In bowl, beat together peanut butter, honey, sugar and butter until light and fluffy; beat in eggs and vanilla.
In separate bowl, combine flour, baking soda and salt ; gradually stir into peanut butter mixture. (Batter can be covered and refrigerated for up to 1 day.)
Drop by tablespoonfuls (15 mL), about 1 inch (2.5 cm) apart, onto greased rimless baking sheets; using tines of fork, gently flatten in crisscross pattern to 1/4-inch (5 mm) thickness. (Can be frozen on baking sheets until firm, then transferred to freezer bags and frozen for up to 3 weeks. Do not thaw before baking; add 1 minute to baking time)
Bake in top and bottom thirds of 375°F (190°C) oven, switching pans halfway through, for 10 minutes or until golden brown.
Nutritional facts <b>Per cookie:</b> about
- Sodium 80 mg
- Protein 2 g
- Calories 84.0
- Total fat 4 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
