This particular recipe is the end result of having goodness-only-knows how many friends who are trying to lose weight or, at the very least, trying to get more fiber into their diets. So, how does one do that without resorting to either rabbit food or stuff that looks and tastes like cardboard? Why, make peanut butter and wholegrain cookies, of course! 😉
The trick is to use half super-dark muscovado sugar and half regular brown sugar. If you want to drop the carb levels lower, use the brown sugar Splenda blend instead of the regular brown sugar. You should also use natural peanut butter, the kind where the oil floats on top. As for the cereal mixed into the dough, bran flakes are good but I like using a combination of raw oats and toasty granola; muesli works great, too.
Peanut Butter and Wholegrain Cookies
- 1/2 cup natural peanut butter
- 2 tablespoons canola oil (or use the oil floating on the surface of the peanut butter)
- 1/2 cup muscovado sugar
- 1/2 cup regular brown sugar or brown sugar Splenda blend
- 1/2 cup flour
- 3/4 cups wholegrain cereal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees / Gas Mark 4.
Cream together the sugars, peanut butter, and oil till well blended. Add the egg, salt, and baking soda; stir well to combine. Mix in the flour and cereal and knead to form a firm dough. Drop by rounded tablespoons on ungreased cookie sheets, flattening slightly with your fingers. Bake for 10 – 12 minutes; remove immediately from the sheets and cool on a rack.
Makes approximately 3 dozen cookies.