Peanuts are a favorite American snack—plain by the handful or as a primary ingredient in cookies and snacks.

And while they’re high in fat (1 oz. has 14 gm fat), they also provide plenty of nutrition—more than 30 essential nutrients and phytonutrients, such as protein, vitamin E, magnesium, phosphorus, and manganese. Plus they have zero cholesterol and no trans fats.

The following recipes are sure to please the peanut lovers in your life. The Soft Ginger-Peanut Cookies provide an exotic twist on an American classic. Make a batch of the Double Peanut Breakfast Bars and you’ll have a quick and easy breakfast on the go.

LEGEND:
VERY LOW FAT: Recipes with 10 gm of fat or less per serving.	LOW CHOLESTEROL: Recipes with 30 mg of cholesterol or less per serving.		LOW SODIUM: Recipes with 240 mg of sodium or less per serving.

Soft Ginger-Peanut Cookies

11/4 c. all purpose flour
3/4 c. toasted wheat germ
1 t. baking soda
1 t. ground ginger
1 t. ground cinnamon
2/3 c. packed goldenbrown sugar
1/3 c. peanut oil
1/4 c. mild molasses
1 large egg
1/2 c. finely chopped roasted peanuts
2 T. granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, wheat germ, baking soda, ginger, and cinnamon; set aside. In mixing bowl combine brown sugar, oil, molasses, and egg; beat with electric mixer on mediumhigh to high speed until well blended. Beat on low speed or stir in flour mixture. Stir in peanuts.

With lightly oiled hands, form dough into 30 (about 1¼-inch) balls. Roll in granulated sugar. Place 2 inches apart, on two lightly oiled baking sheets. Bake for eight to 10 minutes, until edges are set and tops are crackled. Cool cookies for two minutes; remove from sheet to wire rack to cool completely. Store in airtight container. Makes 2 1/2 dozen cookies.

Per Serving
Calories	97
Fat	4 gm
Calories from fat	37%
Cholesterol	7 mg
Sodium	55 mg
Carbohydrates	13 gm

Double Peanut Breakfast Bars

11/2 c. whole-grain flake cereal
1 c. whole-grain “O”-shaped cereal
1/2 c. chopped dryroasted peanuts
1/2 c. dried fruit, such as cranberries, raisins, chopped apricots, or figs
1/3 c. honey
1/3 c. packed golden-brown sugar
3 T. peanut butter

In medium bowl stir together cereals, peanuts, and dried fruit. Combine honey, brown sugar, and peanut butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Pour over cereal mixture and stir until well coated. With back of oiled spoon, press mixture into lightly greased 8-inch-square pan. Cool. Cut into nine pieces.

Per Serving
Calories	206
Fat	7 gm
Calories from fat	31%
Cholesterol	0 mg
Sodium	130 mg
Carbohydrates	34 gm

For more recipes, visit the National Peanut Board at www.nationalpeanutboard.org.

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