Valentine’s Day is fast approaching! I still can’t believe we’re already this far into 2011.
This recipe is a good way for you and your valentine to satisfy your sweet tooth’s…without the guilt.
Positives about these cookies :
- protein from the peanut butter and egg whites
- natural sweetness from honey
- fiber from the whole wheat flour and wheat germ
- antioxidants from the dark chocolate
They only have approximately 84-96 calories per cookie (depending on just how many m&m’s you have in your cookie!
1st batch of cookies pre-oven.
And this is how they came out of the oven…which are cute, but they tended to fall apart more easily.
So, I flattened them in my palm to make them look more like the traditional cookie.
Valentine’s Day Cookies
adapted from Hershey’s Classic Recipes cookbook
- 1/4 cup unsalted butter, softened
- 1/2 cup natural creamy peanut butter
- 1/4 cup honey
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup Dark Chocolate Candies (I used the Valentine’s Day M&M’s)
- Preheat the oven to 350° and prepare your baking sheets with either silpat mats, parchment paper, or non-stick foil (which ever you prefer to make clean up easy).
- In a bowl, mix the flour, wheat germ, baking soda and salt together. Set aside.
- In a large bowl with an electric mixer (or in your stand mixer) beat the butter, peanut butter and honey together on medium speed until creamy (about 30 seconds).
- Beat in the egg whites and vanilla until fluffy.
- Slowly add the dry ingredients, beating until well blended.
- Stir in the chocolate candies.
- Drop the batter by the tablespoon, roll them in your hand to smooth them, flatten in your palm and place onto your cookie sheets.
- Bake for about 10 minutes, or until lightly browned.
- Cool for about 3 minutes and transfer the cookies to a cooking rack.
Servings: 30 cookies