Healthy Peanut Butter Cookies

This healthy peanut butter cookie recipe features 3 simple ingredients that come together in minutes. They are soft, chewy cookies with abundant peanut butter flavor. Made with NO eggs, grains, or refined sugar!

Want more peanut butter cookie recipes? Try vegan peanut butter cookies, coconut flour peanut butter cookies, and 2 ingredient peanut butter cookies.

Lately, I’ve been loving this healthy take on classic peanut butter cookies.

For being made with no refined sugar, eggs, or butter, you’d never be able to tell. Each one is golden brown on the outside, with a subtle crunch and a fluffy center hidden beneath. 

Why I love this recipe

• 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. 
• Easy to customize. Like my healthy oatmeal raisin cookies, these cookies are easy to customize with mix-ins, so you never have to make them the same way twice.

Ingredients needed

• Coconut flour– A low carb and high fiber flour, a small amount goes a very long way. This particular flour gives the cookies an even softer texture, especially compared to wheat or white flour!
• Maple syrup– Adds sweetness to the cookies and makes them softer in the middle. Agave nectar or honey can also be used. 
• Peanut butter– Smooth and sugar free 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Mix the wet and dry ingredients. In a large mixing bowl, add the coconut flour. In a microwave-safe bowl, add the peanut butter and maple syrup and microwave for 20-30 seconds until the syrup is warm. Whisk the maple syrup and peanut butter together.

Step 2- Combine and chill. Add the wet ingredients into the mixing bowl with coconut flour and mix until a thick batter remains. Cover the bowl and refrigerate for 30 minutes.

Step 3- Prep. Preheat the oven to 350F/180C and line a large baking sheet with parchment paper. 

Step 4- Shape. Remove the bowl from the refrigerator and, using your hands or a cookie scoop, form 12 cookie dough balls and place them on the prepared baking sheet. Press down on each dough ball and cross either side with a fork.

Step 5- Bake. Place the baking sheet in the oven and bake for 10-12 minutes or until the edges begin to firm up. Remove the cookies from the oven and let them cool briefly on the baking sheet, then transfer them to a wire rack to cool completely.

Recipe tips and variations

• Flatten the cookies. These cookies aren’t designed to spread, so press down on each ball of cookie dough to form a cookie shape. 
• Do not overbake the cookies. Like with my flourless cookies and almond butter cookies, these ones continue to cook as they are cooling down. Once they look ‘just’ done, they are perfectly fine to remove from the oven. 
• Add some sea salt on top. Optional, but I love adding a sprinkle of salt over the cookies, to bring out the sweetness. 
• Add some mix-ins. While I love these cookies on their own, they taste fabulous with some chopped nuts or chocolate chips folded through. 

Storage instructions

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. 

More healthy cookie recipes you’ll love

• Peanut butter oatmeal cookies– Soft, chewy, and studded with chocolate chips. 
• Healthy pumpkin cookies– Who said pumpkin desserts have to wait till fall?
• Healthy monster cookies– Made with 4 ingredients in one bowl and baked in under 12 minutes. 
• Healthy chocolate chip cookies– A healthy take on everyone’s favorite cookie.

Originally published July 2021, updated and republished March 2024