GARY'S HEALTHY PEANUT BUTTER JUMBLES
These Peanut Butter Jumbles are cholesterol free and have a good amount of fiber. The added protein from the peanut butter and nuts make this a great power "pick me up". They are great in the afternoon, when you just need something to tie you over. They are also great to pack in the lunch bag. If you are traveling, they are also a welcome treat between stops. If you have a peanut allergy, feel free to make your own version with almond or cashew butter. It should yield a similar result. Vegans can use egg substitute. These are very tasty....and you won't miss the butter.
Provided by Garrison Wayne @TheOrganizedChef
Categories Cookies
Number Of Ingredients 14
Steps:
- Measure both flours, oats, salt and baking powder in a bowl. Mix with fork to blend.
- Measure sugar,oil,peanut butter, vanilla, and egg whites in a separate bowl and beat until we'll mixed.
- Chop nuts and dried fruit .
- Add dry ingredients to the wet ingredients. Mix well. Stir in nuts and fruit to mix. If dough seems a bit dry add the 2 Tbsp milk.
- Form balls of dough a little less than 1 1/2 inches in diameter. You should yield about 24 balls. You have to work a bit to nicely form the balls and the dough will feel oily.
- Place 12 balls of dough on an ungreased cookie sheet. Press the balls down a bit with your fingers to flatten a little.
- Bake in a 375 degree oven for 10 minutes. Remove from oven and let sit to cool on cookie sheet for 3 minutes before removing from pan with a spatula to cool completely on a rack.
- Store in an airtight container. Use wax paper between layers.
PEANUT BUTTER JUMBOS
Oats, peanut butter and chocolate make these soft, chewy cookies hearty and nutritious. My whole family agrees this recipe is a real winner. -Deborah Huffer, Staunton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk oats and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and baking bits., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until edges are browned. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
PEANUT BUTTER JUMBLES
A peanut butter and banana snack cookie. Healthy and kinda like a muffin top. Great moist taste on the inside with a nice crisp covering. My son loves these for breakfast and I feel good letting him eat them :)
Provided by Barb O
Categories Breads
Time 25m
Yield 20 cookies, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mash bananas with peanut butter,water and sugar.
- Mix in bisquick and nuts.
- Drop by Tablespoons on greased cookie sheet and bake 15-20mins.
- You can get really creative with these and sub all kinds of things.
PEANUT BUTTER CHOCOLATE JUMBLE BARS
Whip up a batch of peanut butter, oat and chocolate chip bars in just 15 minutes. They're warm-from-the-oven delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Make cookie dough by blending cookie mix, butter, egg and oats until soft dough forms. Reserve 1-cup cookie mixture for topping. Press remaining dough in bottom of ungreased 9-inch square pan.
- Microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Stir in whipping cream until blended. Spread chocolate mixture evenly over crust. Top with reserved cookie mixture. Sprinkle with peanuts.
- Bake at 375°F 25 to 30 minutes or until light golden brown and center is soft. Cool completely, about 1 hour.
Nutrition Facts : Calories 300, Carbohydrate 33 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 bar, Sodium 220 mg, Sugar 19 g, TransFat 0 g
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