Purchase a pumpkin shape cookie cutter to make these fanciful whole wheat trick or treats for Halloween.
The molasses adds vital iron and other minerals to these whole grain goodies that have an extra helping of fiber.
Makes about two dozen cookies
Ingredients
- 3 1/4 cups whole wheat pastry flour or oat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup trans-fat free margarine
- 1 cup peanut butter
- 3/4 cup brown sugar
- 2 egg whites
- 1 tablespoon molasses
- 2 teaspoon vanilla
- non-stick spray
Instructions
- In a medium bowl or zipper lock bag, mix 3 cups of whole wheat pastry flour or oat flour, baking soda, and salt.
- In a separate large bowl, beat margarine , peanut butter and sugar with a wooden spoon until smooth and well combined. Beat in the egg whites, molasses and vanilla. Stir in the flour mixture.
- Spread dough out onto a piece of wax paper about 18-inches long. Press another sheet of wax paper on top and roll the dough out so that it spans the entire sheet of wax paper. Fold in half.
- Refrigerate about 1 hour until firm. Preheat oven to 350°F. Coat 2 large cookie sheet s with non-stick spray. Peel back one of the sheets of wax paper. Dip the cookie cutter into the remaining flour and cut out your shapes. Transfer to baking sheets.
- Bake 9-10 minutes until the pumpkins are firm to the touch. Remove to a wire cooling rack. Cool completely before storing in an air-tight container for up to 3 days.
Nutritional Stats Per Serving (1 cookie): 168 calories, 4 g protein, 22 g carbohydrates, 7 g fat (1g saturated), 0 mg cholesterol, 1 g fiber, 256 mg sodium
Weight Watchers® Points Plus:4
Make It A Meal:
Serve with Quinoa Crusted Chicken Fingers or Shallots and Green Beans.
Wine Pairing:
Chardonnay, Pinot Noir, Rioja
More healthy eating & cooking tips at http://skinnychef.com © 2003-2012 Skinny Chef Culinary Ventures
As a healthy cooking expert, health coach and TV host, 
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I love the way this recipe is but on the second time around I added a 1/4 cup of fresh pumkin puree to the batter and adjusted the oat flour (used 1/2 of the whole wheat pastry flour and 1/2 of the oat flour) to compensate for the extra moisture. (you need to eyeball it for the consistency). Just prior to removing from the oven I added some fresh ground nutmeg and let cool on a cooling rack.
This is just a little twist to an already great recipe.
Great idea- but the nutmeg is delish!
These look and sound perfect! I’m going to make them this weekend, and will share your link on my blog! Thanks! : )