12/5/11

Healthy Holiday Cookies

This afternoon I grabbed SHAPE magazine from a newsstand to see if one of our placements ran, and stumbled upon their healthy (relatively) holiday cookies. Which I'm in full support of.
PB&J Thumbprints
1 1/2 cups whole-wheat pastry flour
1/2 cup old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup natural creamy peanut butter
1 medium banana, mashed
1/2 cup light brown sugar
1 large egg white
1/4 cup all-fruit raspberry jam

1. Preheat the oven to 350. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking powder, and salt. Set aside.
3. In a large bowl, combine peanut butter, banana, sugar, and egg white until smooth with a wooden spoon. Add the flour mixture and beat until combined.
4. Form dough into 1-inch balls, place on baking sheet 1 inch apart, and make an indentation in the center of each cookie with your thumb. Fill each indentation with about 1/2 teaspoon of jam. Bake for about 10 minutes or until cookies are lightly browned and jam is just starting to bubble. Let cool 5 minutes on sheet; transfer to a wire rack and cool completely.

Nutrition score: 90 calories, 3g fat, 14g carbs, 3g protein, 2g fiber, 13mg calcium, 1mg iron, 38mg sodium.