Healthy Peanut Butter Cookies

I’m known for making healthy desserts (my first cookbook was all about that!), and these healthier peanut butter cookies have quickly become my favorite treat to keep on hand. I got the idea to make these when my partner stopped following a low-carb diet and wanted me to “re-do” my keto peanut butter cookies. 

It wasn’t an equal swap, though, so it took a fair bit of testing to create something that tasted like classic peanut butter cookies- just without the refined sugar or butter. I went through a few rounds before finding the right balance and texture: golden and crisp around the edges, while being soft in the middle. Oh, and packed with roasted peanut butter flavor. I think my partner prefers these to any other peanut butter cookie I’ve made! 

Healthy peanut butter cookie recipe highlights

• 3 ingredients. All you need is coconut flour, maple syrup, and smooth peanut butter. 
• Diet-friendly. Naturally dairy-free, vegan, and gluten-free, you can even make them nut-free if needed!
• Bakes in 12 minutes. These cookies come together in minutes, and then all you have to do is chill the dough and pop them in the oven. 

Key Ingredients

Here’s what you’ll need to make my healthy peanut cookies. The full list with measurements is in the recipe card.

• Coconut flour. I initially made these cookies without flour, but found that they needed a little something to keep themselves stable and firm. Enter- coconut flour. Because it’s super high in fiber and absorbs moisture well, a little goes a very long way.
• Maple syrup. Adds sweetness to the cookies and makes them softer in the middle. I tested agave nectar and honey, too, which worked well.
• Smooth peanut butter. Aim to use one that only has two ingredients- peanut butter and salt. If your peanut butter is unsalted, add 1/4 teaspoon of salt to the dough. I know these cookies are technically called ‘peanut butter cookies,’ but I went ahead and tested this recipe with almond butter and sunflower seed butter (for a nut-free version), and let me tell you, both tasted delicious! 

How to make healthy peanut butter cookies

Step 1- Mix. Add the ingredients to a bowl and mix until combined.

Quick tip: if you warm your peanut butter and syrup together, it melts more evenly.

Step 2- Chill. Cover the bowl and refrigerate for 30 minutes.

Step 3- Prep. Form 12 cookie dough balls, placing them on a lined baking sheet. Press down using a fork.

Step 4- Bake for 10-12 minutes or until the edges begin to firm up. Remove the cookies from the oven and let them cool briefly, then transfer them to a wire rack to cool completely.

Storage and freezing dough

To store: If you plan to enjoy these cookies within a few days, they will keep well at room temperature, covered, for up to a week. If you think they’ll last a little longer, store them in the refrigerator and they will keep well for up to 2 weeks. 

To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Freezing cookie dough: I tested how well the dough freezes, and it was okay- provided you rolled it into dough balls first. Once you’ve done that, place them in a Ziploc bag or container and freeze for up to 2 months. Bake them from frozen.