Grazers Whole Wheat Peanutbutter Crisps Recipes

PEANUT BUTTER CHIP COOKIES (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
• Shape dough into 1 1/2-inch balls. Coat balls with granulated sugar. On ungreased cookie sheets, place balls about 2 inches apart (do not flatten).
• Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.

EASY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the peanut butter, butter, honey, brown sugar and egg until smooth. Combine the whole wheat flour and baking powder; stir into the batter until blended. Roll into small balls, and place on a greased cookie sheet. Flatten slightly using a fork.
• Bake for 13 to 15 minutes in the preheated oven, or until cookies are slightly toasted at the edges.

WHOLE-WHEAT CRISPS

Steps:

• Preheat oven to 350°F.
• Cut bread on a long diagonal into 1/8- to 1/4-inch-thick slices with a serrated knife and arrange in 1 layer on 3 large baking sheets. Brush top of each slice with some oil.
• Bake slices 1 sheet at a time in middle of oven until golden and crisp, 15 to 17 minutes. Sprinkle toasts lightly with kosher salt and cool on sheets on racks.

WHOLE-WHEAT PEANUT BUTTER WAFFLES

Steps:

• 1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.
• 2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.
• 3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.