Salty Peanut Whole Wheat Cookies Recipe
Ingredients
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1 Dash | |
| Margarine | 1 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| 1/3 cup granulated fructose | ||
| Eggs | 2 | |
| White grape juice | 1/4 Cup (16 tbs) | |
| Salted peanuts | 1/3 Cup (16 tbs), chopped | |
Directions
Combine whole wheat flour, baking powder, baking soda, and salt in a sifter.
Sift together into a bowl.
Set aside.
Using an electric mixer, cream margarine.
Gradually add granulated sugar replacement and fructose.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with grape juice.
Beat until smooth.
Stir in chopped peanuts.
Drop onto ungreased cookie sheet.
Bake at 350°F (175°C) until edges are brown and top feels firm.
Move to cooling racks.
Sift together into a bowl.
Set aside.
Using an electric mixer, cream margarine.
Gradually add granulated sugar replacement and fructose.
Add eggs, one at a time, beating well after each addition.
Add flour mixture alternately with grape juice.
Beat until smooth.
Stir in chopped peanuts.
Drop onto ungreased cookie sheet.
Bake at 350°F (175°C) until edges are brown and top feels firm.
Move to cooling racks.
Chef
