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24 servings
Prep Time:
5 mins
Cook Time:
7 mins
Meal Types:
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Ginger Peanut Snap

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



  1. Pre-heat oven to 350° F (175° C).
  2. Spray 2 large cookie sheets with cooking spray and set aside.
  3. 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.
  4. In another medium bowl, beat together brown sugar, peanut butter and margarine. Add molasses, egg and vanilla. Beat together until smooth.
  5. 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.
  6. Place on cookie sheets about 1" to 2" apart and flatten slightly with a fork. (The cookies will spread out while baking.)
  7. 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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Nutrition summary:

There are 85 calories in 1 serving of Ginger Peanut Snap.
Calorie break-down: 16% fat, 76% carbs, 8% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 14
Calories 85
% Daily Values*
Total Fat 1.55g 2%
  Saturated Fat 0.38g 2%
  Polyunsaturated Fat 0.432g  
  Monounsaturated Fat 0.668g  
Cholesterol 9mg 3%
Sodium 114mg 5%
Potassium 96mg  
Total Carbohydrate 16.45g 5%
  Dietary Fiber 0.6g 2%
  Sugars 10.61g  
Protein 1.82g  
Vitamin A 29% Vitamin C 2%
Calcium 41% Iron 73%
of RDI*
(85 calories)
4% of RDI
Calorie Breakdown:
Carbohydrate (76%)
Fat (16%)
Protein (8%)
* Based on a RDI of 2000 calories