When choosing peanut butter, we recommend buying freshly ground. Many specialty markets, like Whole Foods, offer this. If you buy commercial jarred peanut butter make sure peanuts are the only ingredient listed, without any added salt and/or sugar. The texture of your cookie will greatly depend on the type of peanut butter you use.
If you cannot find whole-wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping for whole wheat flour will result in a drier and grittier cookie.
Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.