Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
765
Calories
28g
Protein
23g
Fat
112g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 cup chunky natural peanut butter
- 1 cup non fat milk
- =
Directions
1
Preheat your oven to 375 degrees.
2
Grease cookie sheets.
3
In large bowl, combine flour and baking powder. Use another bowl and combine the peanut butter and milk.
4
Add the milk and peanut butter mixture to the dry ingredients and mix well.
5
On floured surface, turn out the knead. Roll out to 1/4" thick. Cut out using cookie cutters.
6
Place on baking sheets and bake for about 20 minutes or until lightly browned. Place on racks to cool then store in airtight containers.
Recipe sourced from
fandom