Healthy Peanut Butter Cookies

Would you believe me if I told you these moist and chewy cookies are made without butter?

Would you believe me if I told you these sweet and rich cookies are made without refined sugar?

No?  What?!  Well you should trust me because I would never ever everrrr lie to you  :)

Healthy Peanut Butter Cookies

See?  Just look at that peanut buttery goodness right there.  I’m assuming you’d never guess that these are eggless, gluten free and vegan either.

Healthy Chewy Peanut Butter Cookies (gluten free, low sugar, high protein)

Yield: ~22 cookies

Serving Size: 2 cookies

Calories per serving: 140 (vs. 280 in original recipe)

Fat per serving: 8g (vs. 16g in original recipe)

Healthy Chewy Peanut Butter Cookies (gluten free, low sugar, high protein)

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, and place erythritol (for rolling) in a small bowl.
  2. In a stand mixer bowl with beater attachment, add the peanut butter, applesauce, flax, water, brown sugar and salt. Mix on low.
  3. In a small bowl, whisk together the peanut flour and baking soda. Slowly add to the stand mixer, spoonful by spoonful.
  4. Increase mixer speed to medium and mix until fully incorporated and mixture is even (~20 seconds)
  5. Use a cookie scoop to portion out the dough and drop onto the prepared cookie sheet. Roll the dough into balls, then roll into the granulated erythritol.
  6. Place balls on the cookie sheet and press to flatten slightly. Bake for ~12 minutes, or until puffed and cookies are just SLIGHTLY browned on the bottom (do not overbake)
  7. Slide cookies onto a wire cooling rack to cool completely, then transfer to a plate, cover, and leave overnight. Yes, leave overnight. The texture will turn from fudgy underbaked cookie/super chewy cookie dough to normal soft and chewy cookie.
  8. Devour!

Notes

*Brown Sugar: 128g Granulated Erythritol + 15g Molasses (I have also made these cookies with a mix of sucanat and coconut sugar and they were delicious!)

This recipe is: low sugar, high protein, gluten free, vegan!

Recipe adapted from: Little Bitty Bakes

http://dessertswithbenefits.com/chewy-peanut-butter-cookies/

Chewy Peanut Butter Cookie nutrition label  Chewy Peanut Butter Cookies nutrition label

(Little Bitty Bakes nutrition label does not include cherries)

My Chewy Peanut Butter Cookies have half the calories and half the fat for the same number of cookies!  Plus, mine have 3g of fiber and 12g of protein…  perfect for a breakfast, snack and guilt-free dessert.

Healthy Peanut Butter Cookies

Labels: Applesauce, Cookies-and-Crackers, Eggless, Erythritol, Flax, Gluten-Free, High-Protein, Low-Sugar, Nutrition-Label, Peanut-Butter, Peanut-Flour, Vegan

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Comments (23)

  1. Tamar: May 2, 2013

    I am just wondering if you’ve really looked into erythritol.. from what I’ve read it’s not good for you at all. It’s not even close to natural. I would suggest modifying this recipe and replacing the chemical sweetener you’ve suggested with coconut palm sugar or honey. Claiming to be a healthy dessert recipe blog and using sweeteners made in labs seems a bit sketchy and dishonest.

  2. dessertswithbenefits: May 2, 2013

    Hi Tamar,
    I have read a lot about erythritol and it IS in fact a natural product. Erythritol can be found in nature in fruits and vegetables, it is not made in labs.
    If you don’t like erythritol you can certainly use another sweetener instead, like I said in the Notes section of the recipe. I have made these cookies with a mixture of sucanat and coconut sugar and they were awesome :)

    Here is a study proving that erythritol does not cause toxicity or have serious side effects in the majority of people:
    http://www.ncbi.nlm.nih.gov/pubmed/9862657

  3. Amy: May 2, 2013

    I love soft peanut butter cookies! The crunchy ones just don’t work for me… Unless they’re in Nutter Butters and come with some PB filling too. I’m seeing peanut flour recipes all over the Internet these days; looks like I need to break down and buy some — and soon!

  4. dessertswithbenefits: May 2, 2013

    Yeah I don’t really see the point of crunchy cookies that crumble with every bite… chewy is definitely the way to go :)

  5. I love peanut flour, especially when it’s part of a perfectly chew peanut butter cookie! These look so amazing! I’m defnitely going to have to try these

  6. dessertswithbenefits: May 3, 2013

    Pleeease do :) Hope you love them!

  7. The Vegan Cookie Fairy: May 3, 2013

    Wow, can’t believe you made these with so few ingredients! I’ve got a real bad craving for biscuits/cookies right now (I blame the dissertation stress), so I might just give these a whirl. Can I use stevia instead of erythritol?

  8. dessertswithbenefits: May 3, 2013

    It depends on what kind of stevia. I wouldn’t recommend liquid stevia because the “brown sugar” adds bulk/color to the cookies. If you have a stevia baking blend that measures cup-for-cup for sugar then it should work perfectly! :)

  9. ahhhh omg yesss

  10. April: May 3, 2013

    You read my mind! I have a flourless peanut butter cookie recipe that my friends, family and I are in love with- they yield a melt-in-your-mouth crumbly cookie. But what I was actually going for when I tried the recipe was a classic chewy, soft peanut butter cookie ( I had one at a church meeting a few years ago before I started my journey to health- it was amazing!) I was just thinking today that I wanted to give it another go! I don’t have peanut flour but I think I’ll give almond flour a shot and see how it goes! Thanks for another amazing recipe!

  11. dessertswithbenefits: May 3, 2013

    Oooo I’ve always wanted to try a flourless PB cookie, I just always prefer the chewy versions :)
    As for the almond flour, I’m not sure if that will work. Peanut flour absorbs a lot of moisture, kind of like a mix between oat flour and coconut flour. I even made a frosting with it, that’s how thick it gets! I would suggest sticking with the peanut flour but if you want to try almond flour I hope it works out. Fingers crossed!
    -Jess :)

  12. Sofia: May 4, 2013

    Oh these look SO good – must bake! :)

  13. Ida: May 8, 2013

    Hi. Can’t you feel the really cold, weird sensation you get in your mouth when you eat things with erythritol in them? I would love to use it more, but I couldn’t use it to coat cookies like you did. My mouth would sorta hurt I think! They look really good though!

  14. dessertswithbenefits: May 17, 2013

    Hi Ida, I never really got that cold sensation from the erythritol in these cookies. I feel it in frostings but not on these cookies. You can certainly omit the erythritol coating or use a different sweetener like xylitol, pure maple sugar or sucanat :)

  15. Sarah: July 10, 2013

    These were deliciously Amazing!!! Mine were not puffy looking like the photos, but were still great!! Brought them into work and were a huge hit!! Thanks for the yummy cookies!! I Love peanut cookies!!

  16. dessertswithbenefits: July 10, 2013

    I’m so glad you liked the recipe!! Not sure why they didn’t get a little puffy but when it’s peanut butter cookies, it’s allll good ;)

  17. Carolyn: July 24, 2013

    Thank you for the amazing recipe, I’m gonna try it today once I get some peanut flour :) Do you think these would still be good if I put some chopped up peanuts in the batter, or would that take away too much from the softness of the cookie?

  18. dessertswithbenefits: July 25, 2013

    I don’t think adding peanuts to the dough would affect the cookies in a negative way! Maybe make some with peanuts and some without and see which one you like better :)

  19. Shawn M: January 19, 2014

    Due to my inability to multitask tonight… I completely forgot to add any sugar either in the batter or rolling (did add 1/3 cup of 85% chocolate chips) and we still LOVED them. Our taste buds have really changed since cleaning up what we eat so these were just right and didn’t cause me to want to inhale the whole batch so definitely a win ;) Was also a bit of a rebel and just used one bowl/spoon and my trusty scale (LOVE recipes that include weights) so cleanup was also quick. Thank you for a really easy recipe… will be making these again.

  20. Frida: January 21, 2014

    Looks amazing, I’m wondering if it’s nessecary to roll hem in sugar like substance before baking?

  21. dessertswithbenefits: January 21, 2014

    Frida-
    Nope, you can bake them as is without the sugar-coating. That’s just for decoration and a slight crunch factor :)

  22. Jessica: April 26, 2014

    Hi, do you know if an egg would work in place of the flaxseed and water mixture? Thanks!

  23. dessertswithbenefits: April 27, 2014

    Jessica-
    I haven’t tried it but I’m sure it will work just fine!
    Hope you like the cookies :D
    -Jess

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