You are going to love these healthy peanut butter cookies. They are soft, chewy, and need just 3 ingredients to make! NO eggs, NO grains, and NO refined sugar, these are your new guilt free treat!
Healthy Peanut Butter Cookies
If you’ve been in my presence over the last few months, you’ll notice that I’ll often be eating a cookie or three. I’ve developed quite the habit of having an afternoon cookie with my coffee, and 9 times out of 10, it would be of the peanut butter variety.
To combat this new habit, instead of cutting out them completely, I’ve given them a healthy makeover! This healthy peanut butter cookie recipe is my snacking answer. They are made with NO refined sugar, no butter, and no oil, but you’d never tell. They have a thick and chewy texture, and slightly soft in the middle. They are pleasantly sweet and full of peanut butter flavor!
Even though these cookies are healthier than their traditional counterparts, they are every bit as peanut buttery (yes, that’s a word) and sweet and salty that you won’t feel like you are missing out!
How do you make low sugar peanut butter cookies?
- 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.
Start by adding the coconut flour into a large mixing bowl and setting it aside. In a microwave safe bowl, add the maple syrup and peanut butter and microwave for 20-30 seconds, or until the syrup is warm. Whisk the maple syrup and peanut butter together until smooth. Next, add the wet mixture into the mixing bowl and mix well, until a thick dough remains. Cover the bowl and refrigerate for 30 minutes.
Now, line a large baking tray with parchment paper and preheat the oven to 180C/350F. Remove the chilled cookie dough from the refrigerator. Using your hands, form 12 small balls of dough and place them on the lined pan. Press down on each ball of cookie dough, before crossing each side with a fork. Place the cookies in an oven and bake for 10-12 minutes, until the edges begin to firm up. Remove the cookies from the oven and let them cool in the tray completely.
Tips to make the best healthy peanut butter cookies
These are truly some of the easiest and healthiest recipes ever, but here are some last-minute tips for a no fail recipe-
- 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 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.
Storing and freezing tips
- 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.
- Defrosting: Allow the cookies to come to room temperature before enjoying them.
More healthy dessert recipes to try
Healthy Peanut Butter Cookies
- In a large mixing bowl, add the coconut flour and set aside. 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.
- Add the liquid mixture into the mixing bowl with coconut flour and mix together, until a thick batter remains. Cover the bowl and refrigerate for 30 minutes.
- Preheat the oven to 180C/350F and line a large baking tray with parchment paper. Remove the bowl from the refrigerator and using your hands, form 12 balls of dough and place them on the lined tray. Press down on each ball of dough and cross either side with a fork.
- Place the baking tray in the oven and bake for 10-12 minutes, until the edges just begin to firm up. Remove the cookies from the oven and let them cool completely.