Preparation Time: 5 mins
Cooking Time: 7 mins
Meal type:
Desserts
Snacks
Rating:
FatSecret Members Average Rating
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A thin, chewy cross between a peanut butter cookie and a gingersnap.
Ingredients
Directions
- Pre-heat oven to 350° F (175° C).
- Spray 2 large cookie sheets with cooking spray and set aside.
- In a medium bowl, mix together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and cinnamon in a small bowl and set aside.
- In another medium bowl, beat together brown sugar, peanut butter and margarine. Add molasses, egg and vanilla. Beat together until smooth.
- Using a wooden spoon, stir flour mixture into peanut butter mixture. The dough will be very, very stiff. Using your hands, shape the dough into slightly smaller than ping pong sized balls. Roll balls in the cinnamon/sugar mix.
- Place on cookie sheets about 1" to 2" apart and flatten slightly with a fork. (The cookies will spread out while baking.)
- Bake cookies for 7 minutes. They will appear undercooked, but will firm up as they cool on a wire rack. Don't overbake! The cookies should be chewy in the middle and slightly crisp on the outside.
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Nutritional Summary:
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There are 85 calories in 1 serving of Ginger Peanut Snap.
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Calorie Breakdown: 16% fat, 76% carbs, 8% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
354 kj
85 kcal
Protein
1.82g
Fat
1.55g
Saturated Fat
0.38g
Trans Fat
0.003g
Polyunsaturated Fat
0.432g
Monounsaturated Fat
0.668g
Cholesterol
9mg
Carbohydrates
16.44g
Sugar
10.61g
Fibre
0.6g
Sodium
114mg
Potassium
96mg
Calorie Breakdown:
Carbohydrate (76%)
Fat (16%)
Protein (8%)
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*Based on an RDI of 2000 calories
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