Peanut Butter Snack Cookies
Chewy, hearty peanut butter snack cookies packed with raisins and wheat germ, perfect for a quick, nutritious treat that appeals to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 350°F and grease a cookie sheet.
- In a bowl, blend together the oil, peanut butter, honey, and beaten egg.
- Add the whole wheat flour, skim milk, wheat germ, baking powder, baking soda, and salt; mix well.
- Roll the dough into 2-inch balls and place on the greased cookie sheet.
- Press flat with a fork.
- Bake at 350°F for 8 to 10 minutes.
Tips & Substitutions
For an extra touch, consider adding chocolate chips or chopped nuts to the dough. If you're out of whole wheat flour, all-purpose flour can be a substitute, but the texture may differ slightly. You can also replace honey with maple syrup for a different flavor profile. Make sure to measure your ingredients precisely for the best results.
Serving Suggestions
These Peanut Butter Snack Cookies are perfect for an afternoon treat or as a post-workout snack. Serve them alongside a glass of cold milk or a cup of tea. They also pair beautifully with Grandma'S Chocolate Chip-Coconut Bars for a delightful dessert platter. For a fun twist, try crumbling them over yogurt or ice cream.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, pop them in the microwave for about 10-15 seconds or warm them in an oven at 300°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Snack Cookies contains roughly 111 calories, with 2g protein, 12g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond butter or cashew butter if you prefer. Just keep in mind that the flavor and texture will change slightly, but it will still yield delicious cookies.
What can I use instead of raisins?
If you're not a fan of raisins, you can swap them for chocolate chips, dried cranberries, or chopped dried apricots. Each of these options will add a unique twist to the cookies while maintaining their chewy texture.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm to the touch when done. They will continue to firm up as they cool, so be careful not to overbake them for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).