Ingredients:
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 tsp baking soda
3 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
pinch of allspice or pumpkin pie spice (some people find a
llspice too strong)
1/3 cup peanut butter (you can use whatever kind you have around, I use crunchy)
1/4 cup Splenda
3 tbsp. margarine
1 cup brown sugar Splenda
1 egg
1 tbsp blackstrap molasses
1 tsp rum extract
1. Stir together flours, baking soda, 1 tsp of the cinnamon, and the rest of the spices in a bowl.
2. In a smaller bowl, mix together the remaining cinnamon and the white Splenda (for rolling cookies in later)
3. In another bowl, mix together peanut butter, marg
arine, and brown sugar for about a minute, then add the egg, blackstrap molasses and rum extract.
4. Stir flour mixture into the peanut butter mixture. I would get your hands in there and mix it all together.
5. Roll the dough into little 1 inch balls, then roll the balls in the cinnamon/Splenda mix. Stick 'em on a baking sheet and mush 'em down with a fork.
6. Bake cookies at 350 for 6 - 7 minutes. They will s
eem mushy to the touch but that will ensure that they stay chewy. Scoop them off the cookie sheet onto a wire rack right away to cool. Should make a couple dozen, if you keep your dough balls small. The cookies will spread quite a bit in the oven.
