Ginger Peanut Snap Recipe With Nutrition Data and Calorie Count

A thin, chewy cross between a peanut butter cookie and a gingersnap.

Yields:

24 servings

Prep Time:

5 mins

Cook Time:

7 mins

Meal Type:

Dessert
Snack

Rating:

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.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 85

% Daily Value*

Nutrition summary:

There are 85 calories in 1 serving of Ginger Peanut Snap.

How long would it take to burn off 85 KCal?
Basketball	9 minutes
Cycling (10 MPH)	12 minutes
Jogging	7 minutes
Running	6 minutes
Swimming (crawl, moderate pace)	8 minutes
Walking	10 minutes
Weight Training	10 minutes
Values estimated based on person weighing 160 lbs.