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Peanut Butter Cookies

July 11, 2011
Hey guys!  I know some people are a little iffy about peanut butter.
But, before you say no to this recipe, read some information I found on

This is the one I use.

“Peanut butter is a very caloric, yet very healthy food. In general, raw peanut butter (as in less refined) is better than refined, because it retains many of the beneficial nutrients found in the skin; in addition, processed peanut butter might contain added trans-fatty acids (which have been shown to increase the risk of cardiocirculatory diseases). A further risk is that when badly preserved, it can host the mold Aspergillus flavus, that produces aflatoxin (a very toxic and carcinogenic substance), so your best bet is to always go with natural peanut butter….A more detailed breakdown can be found in our peanut butter nutritional data page.
Most of the fats contained are however monounsaturated, and have been shown to improve the cholesterol profile by lowering “bad” LDL cholesterol.
This effect is compounded by peanut butter containing polyunsaturated fats, which in turn help raising the “good” HDL cholesterol; the synergistic effect makes this spread a very good cholesterol regulator.In a randomized, cross-over, double-blind study involving 22 subjects, a high monounsaturated diet that emphasized peanuts and peanut butter decreased the risk of cardiovascular diseases by 21% compared to the average American diet….

Peanut butter contains fairly high quantities of dietary fiber, amounting to about 8%, which again helps in regulating both blood cholesterol and blood sugar levels.
Dietary fiber has also been shown to significantly reduce the risk of colo-rectal cancer (which is among the most common causes of death by cancer in civilized countries) and atherosclerosis (another common disease in the U.S. and Europe).

Proteins are present in high amounts (about 24% in weight), together with very important micro-nutrients such as Vitamin E, Vitamin B3 and large amounts of beneficial minerals such as iron, magnesium, potassium, copper and calcium.

Vitamin E is one of the most powerful liposoluble antioxidants, shown to significantly reduce the risk of cancer and cardiovascular diseases; Vitamin B3 (also known as Niacin) is a water-soluble vitamin that aids in the recovery of cell DNA damage (thus protecting from cancer) and in improving sexual bodily functions by assuring the proper secretion of sexual hormones.

The minerals peanut butter contains are in variable amount (raw peanut butter with crushed skin contains much higher amounts than refined “nut-only” butter): iron is essential for the correct functioning of your red blood cells, while calcium promotes healthy bones and shields against muscle spasms.
Although not among the richest foods in potassium, peanut butter still contains fairly good amounts of it, and research has indicated that diets rich in potassium reduce the risk of hypertension (bananas are, however, a better source of potassium, try making a banana and peanut butter sandwich!)….

One of the most interesting and peculiar nutrients found in peanuts is Resveratrol: this is a natural antimicrobial agent, produced by the peanut plant (and in even larger quantities by red grapes) to ward off potential pathogens (bacteria, virii and fungi).
Resveratrol is actually believed to be the cause of the “French paradox” (French people having a lower risk of cardiovascular disease despite their diet rich in fats). Although harmless to humans, resveratrol is still active when ingested, and it provides the same anti-microbial and anti-fungal properties to the person consuming it. Academic research has shown a plethora of beneficial effects of resveratrol in mice, ranging from anti-cancer, antiviral, anti-aging, neuroprotective and anti-inflammatory to life-prolonging (most of these tests have not been carried out on humans yet, but the premises are there).

Another peculiar substance contained in peanut butter is p-coumaric acid, a polyphenol that helps combat oxidative stress (a syndrome believed to cause some neurodegenerative and cardiovascular diseases). Scientific sources such as the Food Chemistry concluded that roasting peanuts leads to a higher content in p-coumaric acid by as much as 22%.”

Read more here:

Peanut Butter Cookies: 

They sort of look like this

  • 1/2 cup butter (or butter spread or any type of oil (except olive oil))
  • 3/4 cup peanut butter
  • 1/3 cup granulated sugar, plus extra for rolling
  • 1/3 cup packed brown sugar
  • 1 egg (or 2 egg whites or 1/4 cup silken tofu)
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Preheat oven to 375°F.
  • Beat butter and peanut butter in large bowl until well blended.
  • Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  • Add egg, milk and vanilla; beat well. Add flour, baking soda and salt, beating until combined.
  • Shape dough into 1-inch balls. Roll in granulated sugar; place on cookie sheet, pressing down slightly.
  • Bake 8 to 10 minutes or until lightly browned.

From → Uncategorized

  1. I used to hate PB when I was a kid but I didn’t know what I was missing! Now I am a fiend!

    • When I was younger, I hated the peanut butter that didn’t have any added sugar, which is the one I actually use now. But I still don’t like it plain. I just have to have it with jelly or something (like using it in cookies.)

  2. This is just such a satisfying & yummy recipe…thanks for all the important facts about peanut butter! Are you a Nutritionist? So glad I landed here, it is always good to learn scientific facts about foodstuff!

    • Why thank you! But, although I am not I nutritionist, I am quite interested in health (even though I post cookie recipes :/ – everything in moderation, right?).

  3. I LOVE peanut butter. I swear, I have it every day. These cookies are my dad’s favorite. Yum!

  4. MMMM! These look SO good!

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