41% less fat • 50% less sat fat • 1g fiber than the original recipe. Honey adds sweetness and texture to a favorite cookie now made with whole wheat flour.

Prep Time: 45 min
Total Time: 1 hour 0 min
Makes: 2 1/2 dozen cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal® whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar



1. Heat oven to 375ºF. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
2. Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.


Substitution:
If you want cookies with a little less fat content, you can try reduced-fat peanut butter instead of regular. We tested the recipe with 25% less-fat peanut butter spread and had good results.

Did You Know:
The honey in this recipe enhances the flavor and cookie texture

Nutrition Information:
1 Cookie: Calories 90 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 9g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet