No, I haven’t fallen off the healthy bandwagon. Uhmm…. okay…. maybe a slight derailment but come on, I need to cut myself some slack! Unfortunately I know myself too well to do a stringent health guru type diet. Who am I kidding with my healthy new year resolution right? Maybe after channeling my inner cookie monster to finish off these cookies, I’ll feel guilty enough to have salad for the next meal or go for a walk.  We’ll see :P. It’s just that I somehow find this recipe is too good to pass up (excuses, excuses, excuses!)

I  don’t mean to stereotype but the majority of people  I know would have peanut butter, sugar, eggs and flour in their pantries right? If this is true, then you’re half way to the peanut butter cookie land. 😛  I love recipes which don’t require the use of butter. Don’t get me wrong, I’m a butter freak but I just don’t like to wait for butter to soften or trying to melt the butter myself. As I tend to bake spontaneously rather than plan ahead of time, this recipe is perfect for a spontaneous baker like myself! 😀

The cookie verdict? I was a little worried when they were first removed from the oven after 10 minutes (as per the baking time specified in the original recipe). I let the cookies cooled a little to see if they hardened. Since the texture still felt a little soft, I returned them to the oven for another 5 minutes – until the top bit seemed a bit tan and the outer bits felt harder than before. Cookies tend to be softer when they are hot so I left them out to cool completely and they were fine.

A slight hint of chewiness in the middle but if you love your cookies to be super chewy, I reckon you can substitute sugar with brown sugar. The original recipe calls for 1 cup of sugar with no flour but I think a cup full of sugar will make the cookies overly sweet – not really how I like my cookies to be honest. Hence, adding the wholemeal flour proves to be a good move. 😛

Up ‘n’ Bake Wholemeal Peanut Butter Cookies

(tweaked from easy kids

Makes about 16 cookies


  • 1 cup of peanut butter
  • 1/2 cup sugar
  • 1/2 cup wholemeal flour (all purpose flour would also be fine)
  • 1 egg


  • Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit. Line a baking tray with parchment paper and set aside.
  • Mix all the ingredients together.

  • Then take a tablespoon of dough and roll into a ball and put it on the parchment paper lined tray. Repeat this step for the remaining dough. Then use a fork to flatten the individual ball of dough a little (picture below).

  • Bake for 10 – 15 minutes or until the top is slightly tan (and a bit firm to touch). Leave the cookies to cool completely before storage or consumption.

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