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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Peanut Butter & Banana Cookies
Yield: Makes 2 dozen cookies
Ingredients:
1/4
cup (1/2 stick) butter
1/2
cup mashed ripe banana
1/2
cup no-sugar-added natural peanut butter
1/4
cup thawed frozen unsweetened apple juice concentrate
1
egg
1
teaspoon vanilla
1
cup all-purpose flour
1/2
teaspoon baking soda
1/4
teaspoon salt
1/2
cup chopped salted peanuts
Whole salted peanuts (optional)
Preparation:
1.
Preheat oven to 375°F. Grease cookie sheets.
2.
Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in apple juice concentrate, egg and vanilla. Beat in flour, baking soda and salt. Stir in chopped peanuts.
3.
Drop rounded tablespoonfuls of dough 2 inches apart onto prepared cookie sheets; top each with one whole peanut, if desired. Bake 8 minutes or until set. Cool completely on wire racks. Store in tightly covered container.
Nutritional Information:
| Serving Size: 1 cookie | |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 14 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 53 % |
| Calories | 100 |
| Protein | 3 g |
| Sodium | 88 mg |
Dietary Exchange:
| Fat | 1-1/2 |
| Starch | 1/2 |
This recipe appears in:
Peanut Butter
