Peanut Butter Chocolate Pinwheels Offer A Healthy Snack For Dieters

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I love the taste of chocolate and peanut butter but I cannot seem to find a lowfat cookie recipe that combines both flavors, any suggestions?

Peanut Butter Chocolate Pinwheels Offer A Healthy Snack For Dieters

This Peanut Butter-Chocolate Pinwheels recipe is a delicious lowfat cookie that offers great taste without sacrificing calories or healthy eating habits.

The ingredients include:

1-cup whole-wheat pastry flower

¾ cup all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

2/3 cup packed dark brown sugar

¼ cup granulated sugar

1/3-cup peanut butter

3 tablespoons unsalted butter, softened

1 large egg

1 tablespoon + 2 teaspoons water

1 ½ teaspoons vanilla extract

3 tablespoons unsweetened Dutch-process cocoa butter

In a medium sized bowl, combine the flours, baking soda and salt. Set this mixture aside.

Using an electric mixer on medium speed, mix together the sugars, peanut butter, butter, egg, 1 tablespoon of water and the vanilla until fluffy. Slowly add the flour mixture into the large mixing bowl, it is best to add the flour mixture in thirds, making sure each addition is thoroughly combined before adding additional flour.

When mixture is thoroughly mixed, remove half of the dough and set aside. Add the cocoa and the remaining 2 teaspoons of water to the remaining dough. Beat this mixture until smooth. Form each piece of dough into a rectangle, place each set of dough in between two sheets of plastic wrap. Roll out into a 9x13 inch rectangle.

Carefully remove the top, leaving the bottom sheet below the peanut butter dough. Remove the plastic sheets on the chocolate dough and carefully place on top of the peanut butter dough, making sure that the edges align, making one piece of two layered combined dough.

Using the bottom sheet as your guide, tightly roll the dough into a log, pressing firmly to seal the edges of the dough. Refrigerate until firm, at least two hours and up to two days.

Preheat the over to 350 degrees. Line a baking sheet with parchment paper. Carefully cut the log into ¼ inch-thick slices. Line the cookie sheets 1 inch apart on the baking sheet. Bake until the cookies are barely firm to the touch, about 6-8 minutes. Cool cookies on wire cookie racks.

This recipe can be stored for up to one week in an airtight container. It has 102 calories and only 4 grams of fat. This healthy recipe is a wonderful way to enjoy the tasty decadence of chocolate and peanut butter without jeopardizing a healthy diet.

   

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