Peanut Butter - Gingersnap Cookies

By slane2

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp cloves
• 1/3 cup peanut butter
• 3 tbsp becel
• 220 g brown sugar, packed
• 1 egg
• 1 tbsp molasses
• 1 tsp vanilla

Details

Servings 2

Preparation

Step 1

1. preheat oven to 350 degrees.

2. In a bowl, stir flour, baking soda, 1 tsp. cinnamon, ginger, salt and allspice: set aside.

3. In another bowl, combine sugar and 2 tsp. cinnamon in a bowl and also set aside.

4. In yet ANOTHER bowl, beat peanut butter, applesauce, and brown sugar on medium speed for 1 minute. Add egg, molasses, and vanilla; beat until smooth.

5. using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands now, shape dough into 1 1/2 inch balls. Roll balls in the reserved cinnamon-sugar mixture. Place on greased cookie sheet at least 2" apart (they spread when baking). Flatten cookies slightly with a fork.

6. Bake for 7 minutes. they may appear undercookied but that is just fine. Remove from oven and immediately transfer to wire-cooling rack.