#MassyMethodMondays: These Guilt-Free PB Cookies Are Perfect For Christmas
The Christmas season makes us feel like everything is magical and anything is possible. Let’s set the scene: holiday lights sparkle in our living rooms, the scent of cinnamon candles travels through the house, stockings are hung, and everyone in the house is gathering around to enjoy a fresh homemade batch of holiday cookies.
Wait — back up. Cookies? That'll wreak havoc on my diet, right?
There is a way to enjoy holiday treats without any guilt. I've come up with a cookie recipe that's as healthy as it is delicious. This recipe for Peanut Butter & Honey Cookies replaces some of the typical ingredients you may find in the run-of-the-mill cookies you may be accustom edto eating around the holidays. To start, we replaced refined flour with 100% stone ground whole-wheat pastry flour, swapped butter for unsweetened applesauce, and traded refined sugar for honey. They're simple. They're delicious. Most importantly, they will have everyone asking for more. See the recipe below!
1 ¾ cups Whole Wheat Pastry Flour
1 cup all natural creamy peanut butter
1 cup raw organic honey
1/3 cup unsweetened applesauce
1 large whole egg
1tsp vanilla extract
½ tsp. salt
1/2tsp baking soda
½ tsp. cinnamon (optional)
1. Preheat your oven to 350 degrees Fahrenheit.
2. In a food processor, combine all the wet ingredients, and make sure they mix well on the lowest speed setting. In a separate bowl, combine all dry ingredients and slowly add into the wet ingredients. Once everything is gently combined, grab a large baking sheet. Place parchment (baking) paper over the sheet.
3. Scoop dough into two tablespoon balls. Place them one inch apart from each other. Flatten dough with a fork making a traditional crisscross pattern. Bake for 12 mins or until they look golden brown.
4. This recipe makes about 25 delicious cookies you can enjoy with a warm or cold glass of almond milk. Get ready to impress your family and friends with these awesome treats!