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Monday, February 16, 2009

A GOOD VEGAN PEANUT BUTTER COOKIE THAT IS ALSO LOWER IN FAT!

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Homemade vegan peanut butter cookies with a glass of homemade soymilk!

Low-fat peanut butter cookies? Well, not exactly, but lower in fat (especially the saturated kind) than most! Mine are also made with whole grain flour, which provides more nutrients and fiber.

I used a combination of applesauce and syrup instead of the extra fat used in the standard recipe, relying only on the fat in the peanut butter itself. All applesauce makes too soft a cookie, and all syrup makes a cookie that's too crispy.

Unfortunately, I didn't have any chocolate left over from Valentine's Day to make the peanut Blossom Cookie version to photograph, but they are my favorite! I'll make them and photograph them again some time soon!

Printable Recipe

BRYANNA'S CHEWY VEGAN LOWER-FAT PEANUT BUTTER COOKIES (WITH CHOCOLATE PEANUT BLOSSOM COOKIE VARIATION)
Yield: 30 cookies

A lower-fat, vegan version peanut butter cookies, AND a variation with the "Hershey Kisses" in the middle that I used to love so much-- except that instead of the "kisses" I use organic vegan dark chocolate chunks or chips.

DRY MIX:
1 3/4 cups wholewheat PASTRY flour
1 teaspoon baking soda
1/2 teaspoon salt
OPTIONAL: 1/2 cup chopped roasted peanuts
WET MIX:
1/2 cup light organic granulated sugar
1/2 cup brown sugar
1/4 cup smooth unsweetened applesauce
1/4 cup organic corn syrup, golden syrup or brown rice syrup (agave nectar is too sweet for this recipe)
1/2 cup organic, natural peanut butter
1/2 tablespoon Ener-G or Orgran egg replacer powder
2 tablespoons water
2 tablespoons non-dairy milk
1 teaspoon vanilla
ADDITIONAL:
Coarse organic unbleached sugar for rolling

Preheat the oven to 375°F. Whisk the Dry Mix ingredients together well in a medium bowl. (If using the peanuts, stir them in.)

In a food processor, beat the Wet Mix ingredients together til smooth. Add to the Wet Mix to the Dry Mix ingredients in the bowl and mix well. Refrigerate the dough in the covered bowl for several hours (or place in the freezer until the dough is firm, if you are in a hurry!)

Divide the dough into 30 even pieces and quickly roll each into a ball (or as close to a ball shape as you can!), then roll in the coarse unbleached sugar. Place on nonstick or parchment-lined cookie sheets. Use the tines of a fork to press down the dough a little in one direction, and then the other, to make a grid design.

Bake at 375 for 10-12 minutes, or until they are starting to brown on the bottom. Remove pans from the oven and let cool for about 3 minutes, then carefully place the cookies on racks with a spatula to cool thoroughly.

Cool on racks.

VARIATION:
BRYANNA'S CHEWY VEGAN LOWER-FAT PEANUT BLOSSOM COOKIES:


You will need:
30/ 1/2-inch chunks of organic vegan chocolate (OR you could use 3 or 4 organic, dairy-free chocolate chips on each cookie instead)

Follow the directions for making the dough and chilling it. Do not press down the cookie balls with a fork as directed above. Instead, leave them in the ball shape. Immediately after removing from the oven, top each cookie with a chunk of chocolate while still hot. Place in the turned-off oven for a few minutes to soften the chocolate. Then cool as directed above.

Yield: 30 cookies

Nutrition Facts for the plain cookie, without extra peanuts or chocolate:
Nutrition (per cookie)
: 92.3 calories; 20% calories from fat; 2.3g total fat; 0.0mg cholesterol; 79.7mg sodium; 72.1mg potassium; 17.1g carbohydrates; 1.1g fiber; 11.2g sugar; 15.9g net carbs; 2.1g protein; 1.8 points.

(The standard recipe for peanut butter cookies, of the same size, using 1 3/4 cups flour, results in each cookie containing over 6 grams total fat [a lot of it saturated], and about 133.5 calories [46% calories from fat], and about .6 g dietary fiber.)

Here are the Nutrition Facts when made with the optional chopped peanuts:
Nutrition (per cookie):
106.5 calories; 27% calories from fat; 3.5g total fat; 0.0mg cholesterol; 79.8mg sodium; 88.1mg potassium; 17.6g carbohydrates; 1.3g fiber; 11.3g sugar; 16.3g net carbs; 2.6g protein; 2.2 points.

Here are the Nutrition Facts if you use the chocolate:
Nutrition (per cookie):
159.8 calories; 31% calories from fat; 6.5g total fat; 0.0mg cholesterol; 81.2mg sodium; 123.8mg potassium; 26.1g carbohydrates; 1.1g fiber; 11.2g sugar; 24.9g net carbs; 2.7g protein; 3.5 points.

(The standard recipe for Peanut Blossom Cookies, of the same size, using 1 3/4 cups flour, results in each cookie containing about 8 g total fat [a lot of it saturated] and 173 calories [45% calories from fat], and about .88 g dietary fiber.)

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Enjoy!

6 comments:

Sarah said...

yummy. yes, please!

vegwife said...

Wow... hubby and I both love peanut butter... will have to try these soon... they sound and look delicious!! :-D

Alisa said...

Those certainly don't look low fat! I would love one of those cookies right now!

Vegan Crafts: items created without the use of animal ingredients, animal testing and animal processes said...

looks so delicious, its either the yoga i just did, or im simply HUNGRY
but yummm

Devadeva Mirel said...

awesome that you don't use that gross earth balance shortening.

Gaia @ Viva Granola said...

Oh how I can't wait to try these!
I love PB cookies but never make them. Your low-fat version is a godsend!
Thank you!