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Name: Low Fat Peanut Butter Cookie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Juice (thawed-but no water Added); 1 1/2 ts Baking soda; 1 ts Vanilla extract; 1 c Creamy peanut butter; 1 c Frozen concentrated apple; 1 c Whole wheat flour (sifted); 1/2 ts Salt

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INGREDIENTS

Juice ; (thawed-but no water Added)
1 1/2 ts Baking soda
1 ts Vanilla extract
1 c Creamy peanut butter
1 c Frozen concentrated apple
1 c Whole wheat flour (sifted)
1/2 ts Salt

Batch

INSTRUCTIONS

Combine peanut butter and apple juice in mixing bowl. Mix well. Combine dry ingredients. Dough will be sticky. Use a ice cream scoop to scoop cookie dough onto lightly sprayed cookie sheet. ip fork in cold water and wipe dry and press into cookies. (cold water helps to keep the dough from sticking. Bake at 350 degrees for 10-15 minutes or until lightly browned. Source: Tim Taylor posted it from the Mike and Matty show Melissa Mieraus notes: It really foamed when the dry ingredients were added to the wet, sort of like peanut brittle. Then with further stirring it thickened up. They baked into a real nice cookie but only made about 2 dozen (using teaspoon for scoop instead of ice cream scoop). I will double recipe next time! From: Melissa Mierau Date: 08-30-94 Posted to MM-Recipes Digest V3 #199 Date: Tue, 9 Jul 1996 09:36:53 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)

NOTES

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Low Fat Peanut Butter Cookie

Juice (thawed-but no water Added)
1 1/2 ts Baking soda
1 ts Vanilla extract
1 c Creamy peanut butter
1 c Frozen concentrated apple
1 c Whole wheat flour (sifted)
1/2 ts Salt

Combine peanut butter and apple juice in mixing bowl.  Mix well. Combine  dry ingredients.  Dough will be sticky.  Use a ice cream scoop to scoop  cookie dough onto lightly sprayed cookie sheet.   ip fork in cold water and  wipe dry and press into cookies.  (cold water helps to keep the dough from  sticking. Bake at 350 degrees for 10-15 minutes or until lightly browned.    Source: Tim Taylor posted it from the Mike and Matty show    Melissa Mieraus notes:  It really foamed when the dry ingredients were  added to the wet, sort of like peanut brittle.  Then with further stirring  it thickened up. They baked into a real nice cookie but only made about 2  dozen (using teaspoon for scoop instead of ice cream scoop). I will double  recipe next time! From: Melissa Mierau Date: 08-30-94  Posted to MM-Recipes Digest V3 #199    Date: Tue, 9 Jul 1996 09:36:53 -0500    From: pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition

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Serving Size: 1 Batch (350g)
Recipe Makes: 1

Calories: 1761
Calories from Fat: 1112 (63%)

Amt Per Serving		% DV

	Total Fat 123.5g	165 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 82.3g
	Polyunsanturated Fat 16.5g
Cholesterol 0mg		0 %
Sodium 2692.6mg		93 %
Potassium 2244.8mg		59 %
Total Carbohydrate 121.8g		36 %
	Dietary Fiber 28.1g	112 %
	Sugars, other 93.7g
Protein 70.5g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1761

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