March 9, 2017

Impressive SunButter Doughtzel Ball Cookies and a Simply SunButter Snack

By Kristin Stehly

SunButter has long been a favorite around our house–for sandwiches, cookies and snacking. My boys are seven and in first grade so I’m on year two of packing school lunches. My one son requests a SunButter and jelly sandwich every single day. If I dare sneak in a different kind of nut butter or a different kind of sandwich it makes for a long morning.

My go to recipe that I’ve used time and time again to impress people is my SunButter Doughtzel Ball Cookies. They have come to the rescue time and time again so even though I meant to only post about my healthy snack I’m loving I might as well include this amazing recipe.

SunButter Doughtzel Ball Cookie

SunButter Doughtzel Ball Cookies Ingredients:
1/2 cup light butter spread or margarine
1 cup SunButter
1/2 cup brown sugar
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
3 tablespoons non-dairy or low-fat milk
1 cup semi-sweet chocolate chips
1/2 cup crushed pretzels

1. Preheat oven to 350°F
2. Mix light butter spread, SunButter, sugars and vanilla until smooth (a stand mixer works really well).
3. Combine the next 5 ingredients (all dry ingredients except for the chocolate chips and pretzels) in a separate medium-size bowl.
4. Add dry ingredients to wet mixture gradually, while stirring.
5. Add 3 tablespoons of non-dairy milk to moisten the dough.
6. Add in the chocolate chips and crushed pretzels.
7. Cover and chill dough for at least 30 minutes.
8. Use a tablespoon or ice cream scoop to form dough into balls and place on a cookie sheet (parchment paper makes cleanup easier).
9. Bake at 350°F for 10 minutes.
10. Let balls sit on cookie sheet for a couple of minutes before moving to a cooling rack.

These can be eaten in dough form straight from the refrigerator. (I may have tried a few just to be sure that I wouldn’t give you bad advice.)

They also freeze quite nicely. Although, if you’re like me and put things in the freezer to try to resist eating too many of them, that trick doesn’t work too well with these.

Okay, moving on for the snack of the month in honor of National Nutrition Month. Every afternoon after school my boys and I are really in need of a snack before we tackle the rest of the day. Lately we’ve been focusing on healthier snack options. Even though we usually have SunButter in our lunches, we still go for it in the afternoon as well.

The new snack I’ve been loving lately is simply a baked apple topped with cinnamon and SunButter.

Apple slices w SB

Oh my goodness, it’s delicious. Simply cut an apple in half and cut out the core, sprinkle it with cinnamon and bake it at 350°F convection or 400°F regular for 18-20 minutes. Add a spoonful on SunButter and enjoy! Try it. Your afternoons will be so much better!

Kristin Stehly is a marathon running, fitness instructing, twin mama with a passion for healthy living and finding balance. She is the author to the blog STUFT Mama and inspires others along life’s journey.

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