Healthy Peanut Butter Cookies: Love the Lunchbox!

Erin C. | The Law Student's Wife

These healthy peanut butter cookies are soft, chewy, and packed with peanut butter flavor. Keeping your healthy-eating resolutions has never been this tasty.

Healthy Peanut Butter Cookies Photo

Like many of you, I’ve made myself a few promises this January. In 2014, I am going to try to be on time, pause to be grateful each day, and call my family more frequently. I am not going to give up dessert, and thanks to Healthy Peanut Butter Cookies, I don’t even need to try.

The time for New Year’s resolutions is placed quite logically, if not a little cruelly, right after the holidays. Many of us pledge to better our diets (or at least return to our pre-November dress size), but for the dessert lovers among us, the idea of quitting sweets is ridiculous. Personally, I don’t even like going a day without dessert, let alone a year. Enter Healthy Peanut Butter Cookies.

Healthy Peanut Butter Cookies Picture

Healthy Peanut Butter Cookies will satisfy your sweet tooth, while still keeping you on the path to a healthier lifestyle. Made with whole wheat flour, flax, and loads of peanut butter, Healthy Peanut Butter Cookies boast fiber, protein, and omega-3s. Most of the moisture in the cookies comes from the peanut butter itself, so you need only a touch of oil and no butter. Thanks to the flavor of the peanut butter and brown sugar, plus the crunch of chopped roasted peanuts, you’ll be too busy enjoying these puffy, chewy peanut butter cookies to miss it.

Soft, nutty, and filled with good-for-you ingredients, Healthy Peanut Butter Cookies let you enjoy dessert and keep your new year’s resolutions. Bake a batch in January to start your year off right, but don’t be surprised if you’re still whipping them up in November. Healthy Peanut Butter Cookies are so tasty, you’ll want to eat them all year long. 

Need more healthy dessert options? Don't miss our healthy brownies recipe and Chia Seed Pudding recipe too. 

    36 Servings

Ingredients

  • 1/2 cup creamy peanut butter
  • 3 tablespoons canola oil
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 3/4 cup whole wheat pastry flour, plus 2 tablespoons
  • 2 tablespoons ground flax seed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup dry roasted unsalted peanuts, chopped

Directions

  1. Place rack in center of oven and preheat to 375°F. Line a large baking sheet with parchment paper or a silpat mat.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the oil and peanut butter on medium speed until smooth and combined. Beat in the granulated sugar and brown sugar until well combined. Add the vanilla and egg, beating well to fully incorporate.
  3. In a separate medium bowl, whisk together the whole wheat pastry flour, flaxseed, baking soda, and salt. Add the flour mixture to sugar mixture, beating at low speed just until combined (mixture will be very thick and may be crumbly). Stir in chopped peanuts.
  4. Scoop the dough by rounded tablespoons lightly packing it as needed so that the cookies hold together. Drop cookies 1 inch apart on the prepared baking sheet. With a fork, gently press the top of each cookie one direction, then the other to form a crisscross pattern.
  5. Bake for 8 minutes or until lightly golden and the tops look slightly dry (cookies will appear underdone). Let cookies cool 2 minutes on the baking sheet, then remove to a wire rack to cool completely.

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Rating: 3.5 / 5.0 (71 Votes)
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About Erin

Erin shares such delicious and healthy food on The Law Student's Wife, we couldn't help but ask the same on Food Fanatic. Being Stealthy Healthy is pretty fun - at least, we think so!

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    I stumbled across your recipe as I was looking for a "healthy peanut butter cookie recipe". Boy am I glad I did. This is by far the best peanut butter cookie I've ever had! I love the hint of salt you get as you eat them too! I made a couple substitutes: I used coconut palm sugar instead of brown sugar and also used coconut oil instead of canola. I also added some chocolate chips since the only better thing than a peanut butter cookie, is a peanut butter cookie with chocolate! I was a little nervous because the dough didn't come together like I thought it did, and they looked very oily (maybe because of the coconut oil?) But once they baked up, they looked and tasted perfect! So moist, chewy, and delicious! Not greasy at all! And I love knowing that there are healthy substitutes in there! Definitely will be pinning and sharing this recipe! Thank you.

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    Thanks! Pinned and bookmarked. Will be making these gluten and sugar Free!