Servings: 16 cookies
Ingredients
- 1 cup brown sugar cinnamon peanut butter see note if using regular peanut butter
- 1/4 cup applesauce
- 1/3 cup white whole wheat flour
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- salt to taste
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.
- In a small bowl, combine the peanut butter and applesauce until smooth.
- In a medium bowl, mix together the flour, brown sugar, baking soda, and salt. Combine until no more lumps of brown sugar remain.
- Pour the wet ingredients into the flour mixture and mix well. Refrigerate dough for 30 minutes before forming cookies.
- Using a tablespoon measure, spoon out the cookie mixture and roll dough between hands until you can form a ball. Place the cookie dough ball on the baking sheet, leaving a couple inches between each dough ball. Flatten each dough ball with a fork in a criss-cross pattern.
- Place baking sheet on middle oven rack and bake for 8 minutes.
- Remove pan from oven and let cookies set for 2 minutes before transferring to a cooling rack to cool completely. Store in an air-tight container for up to 5 days.
Notes
If using regular, creamy peanut butter add the following to the dry ingredients:
1 tablespoon brown sugar + 1 teaspoon cinnamon
1 tablespoon brown sugar + 1 teaspoon cinnamon
Nutrition
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