Ct in Ut's Peanut Butter Cookies - Pantry Friendly & Healthy Recipe

Directions:

1. Whisk flours together in order listed in medium mixing bowl.
2. Add Splenda & baking soda, whisk.
3. Add light brown sugar, whisk & break up any large clumps.
4. Add applesauce & vanilla, mix with spoon until all ingredients are wet.
5. Add peanut butter & mix well with spoon.
6. Add 1 TB of water at a time if your dough is very dry. This happens in arid climates & if your flours are older.
7. Tear off 20 sheet of wax paper or plastic wrap. Spoon dough into a 16 log (or two 8 logs) onto paper. Pat dough gently with fingertips (coat fingertips with cooking spray if you want do it the easiest way) until dough is a nice round 16 long log. Wrap log tight in paper & freeze for at least 6 hours or for 3+ days for later use.
8. Preheat oven to 350°F Coat two 12”x17” sheet pans with cooking spray.
9. Slice the frozen dough log into 1/3” thick cookies, about 40 count. Put on pans 1” apart because they will spread while cooking into a nice oval shape.
10. Cook for 9min in convection oven or about 13min regular oven. Cool 5min on pan, remove onto wax paper or cooling racks & cool 5min more. Enjoy! Store any remaining completely cooled” cookies in zip top bag.
11. Notes: I tried several different flour combos & here is what I found. Can use only AP Flour, or half wheat & half AP Flour, but not all wheat because the wheat overpowered the peanut butter flavor. I wanted bean flour in there because of the added protein. Do not change the bean flour ratio because it will give it a subtle bean flavor.
12. To fancy it up drizzle 1 cup of melted chocolate chips on the warm cookies for a more decadent look.