*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Made them exactly according to the recipe. While having guests over they burned as I ignored the baking phase. Still had the gall to serve them up to the guests' kids and surprise they loved them! Burnt and all! Their mother who never bakes cookies due to previous experiences with burnt cookies asked for the recipe! She made them and they turned out. She is so proud. They baked MUCH faster than expected even with the convection oven conversion (I have a gas convection range). Watch them carefully and you will be rewarded. Taste wise they're not bad for whole wheat. On my second try today the batter was very wet. I did not even try to form them into balls but made drop cookies. Took only 7 minutes to start burning.
My son just diagnosed with candida. I am on the search for cookies that can use whole wheat flour and no sugar. This worked great. I used whole grain pastry flour and used 3/4 c agave nectar in place of the honey and brown sugar. To compensate for these changes I used 1 2/3 c flour. My son loved them. I'll be making them again!
I altered this recipe a little to make them healthier and because I was baking for someone with a blood sugar control issue. I cut out the brown sugar and added 1/3 cup flax meal to the batter. They still tasted good. Healthy but good. For someone who can't have sugar these did the dessert trick.
These are absolutely wonderful! I used Splenda brown sugar blend to cut down on carbs/calories (but since I dipped them in melted chocolate I guess I'm at least even calorie-wise). I also added about a half cup of rolled oats to make the dough a bit more manageable.
Am I the only person who couldn't make this recipe work? The dough was so soft I could not roll it into balls. I finally added a cup or more of rolled oats hoping to save the batter. They are cooking now. We shall see!
These are delicious cookies! I did add dark chocolate chips and oats as well as substituting splenda blend brown sugar for regular brown sugar. Next time I will cut back on the sweetness slightly. Overall I love these cookies!
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