Whole Wheat Soy Blend Peanut Butter Cookies, v1

June 11, 2008 at 5:21 am 2 comments

My No-Sugar-Added Omega Peanut Butter Cookies were simple to make and reasonably tasty, but they didn’t achieve the “real thing” quality I was looking for.  The texture was too dry and crumbly, and the sweetness was off.  So, I have been experimenting once again, trying to come up with a healthy yet decadent tasting cookie.  I’m almost there with this recipe.

I was very excited when I made these cookies tonight. The flavor was great. The texture nearly resembled the chewy ones you pick up at the food court (still a bit dry, though). I thought I basically had it, that with a few more minor tweaks, I’d have created the ultimate healthy PB cookie… until I caculated the nutrition stats.  340 calories per cookie!  Yikes!!  That’s just NOT acceptable, no matter how clean they are or how much good-for-you protein they contain (over 12g per cookie, btw).

I have some enhancements in mind.  So, tomorrow night, it’s back to the drawing board.  Maybe the 15th time will be the charm?  🙂

Whole Wheat Soy Blend Peanut Butter Cookies with Unsweetened Vanilla Almond Milk Whole Wheat Soy Blend Peanut Butter Cookies, v1


  • 1 cup Smart Balance Light Buttery Spread
  • 1 jar (approx. 2 cups) Smart Balance Omega Peanut Butter, creamy or chunky
  • ½ cup egg whites (equivalent to 2 eggs)
  • 1 cup Splenda Granular
  • 1 cup Splenda Brown Sugar Blend
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cups whole wheat flour
  • 1 cup soy flour


  • Mix together the buttery spread, peanut butter and egg whites in a large bowl. When well blended and creamy, add the Splenda and brown sugar blend. Mix until light and fluffy. Add the vanilla and salt, and mix again. Finally measure in the baking soda, baking powder and flours. Stir until well blended.
  • Shape the dough into balls about an inch in diameter. Arrange them on a cookie sheet. Spray the bottom of a glass with non-stick pray and press to flatten each cookie. Then, use the tines of a fork to create the classic cross-hatch pattern.
  • Bake the cookies, on a cookie sheet coated with non-stick spray, at 375° for about 10 minutes. Cool slightly before removing from the sheet pan. Makes about 30 fairly large cookies.

Adapted from a recipe on the Hillbilly Housewife’s website.


Entry filed under: clean eating, diet recommendations, food review, health, recipes. Tags: , .

Livin’ La Vida Locavore Healthy Helpers

2 Comments Add your own

  • 1. Silly Me! « Sassy Sexy Shapely  |  June 12, 2008 at 12:30 am

    […] 12, 2008 When I calculated the nutrition stats for my Whole Wheat Soy Blend Peanut Butter Cookies, I mistakenly did my calculations based on 15 servings instead of 30.  No wonder they were coming […]

  • […] done a lot of experimentation with my peanut butter cookies.  Should cookies be it?  Lord knows, everyone adores cookies.  Chocolate Chip is a favorite, […]


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