Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
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
- ½ cup (120 ml ) peanut butter
- ¼ cup (60 ml) honey
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)
Directions
Preheat oven to 375°F.
Cream all ingredients except flour together.
Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.
Form into walnut-sized balls and place on ungreased cookie sheet .
Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern.
Bake for about 8–10 minutes.