The BEST Chewy Peanut Butter Cookies! (sugar free, gluten free, vegan)

Healthy Peanut Butter Cookies

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

Oh yes!

These uber chewy Peanut Butter Cookies are so soft and sweet, you’d never know they’re sugar free, low carb, high protein, gluten free, eggless, and vegan too!

Healthy Peanut Butter Cookies (sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan)

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 (sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan)

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.

These Healthy Peanut Butter Cookies are perfect for breakfast, a snack, AND a guilt-free dessert.

Healthy Peanut Butter Cookies (sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan)

Healthy Peanut Butter Cookies - Desserts With Benefits
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5 from 3 votes
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Healthy Peanut Butter Cookies

Servings: 16 cookies
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
These Peanut Butter Cookies are so chewy, soft, and sweet, you'd never know they're sugar free, low carb, high protein, gluten free, eggless, and vegan!

Ingredients

  • 180g (1½ cups) Peanut Flour
  • 13g (2 tbs) Ground Flaxseed
  • 2 tsp Double-Acting Baking Powder
  • ½ tsp Salt
  • 164g (⅔ cup) Unsweetened Applesauce
  • 128g (⅔ cup) Granulated Erythritol
  • 128g (½ cup) Natural Peanut Butter (the drippy kind)
  • 60g (¼ cup) Unsweetened Vanilla Almond Milk
  • 1 tsp Vanilla Extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with silicone baking mats.
  • In a small bowl, whisk together the peanut flour, flaxseed, baking powder, and salt.
  • In a large bowl, whisk together the applesauce, erythritol, peanut butter, almond milk, and vanilla extract. Dump the dry ingredients over the wet ingredients and fold together with a silicone spatula. Dough should be THICK!
  • Scoop 2 heaping tablespoons of the cookie dough into your palms, roll it into a ball, then gently flatten it into a patty shape (these cookies don’t spread much, so form them into your desired shape and thickness). Place the cookie dough patty onto the prepared cookie sheet. Do this with the rest of the cookie dough.
  • Bake for ~15 minutes. Let cool on the pan. Serve immediately, or store in a tightly sealed container at room temperature for up to 3 days.

Recipe Notes

I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice.  But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Nutrition Facts
Healthy Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 100 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 130mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Calcium 60mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cookies & Crackers

Recipe republished with permission from the Naughty or Nice Cookbook!

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If you like these cookies, then you’ll definitely love my Chewy Peanut Butter Oatmeal Cookies!  🙂

Healthy Peanut Butter Cookies (sugar free, low carb, high protein, high fiber, gluten free, dairy free, vegan)

Enjoy!

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With love and good eats,

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– Jess

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44 comments on “Healthy Peanut Butter Cookies”

  1. 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.

    • Jessica | Desserts With Benefits

      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

  2. 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!

    • dessertswithbenefits

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

  3. 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

  4. 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?

    • dessertswithbenefits

      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! 🙂

  5. 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!

    • dessertswithbenefits

      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 🙂

  6. Oh these look SO good – must bake! 🙂

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  8. 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!

    • dessertswithbenefits

      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 🙂

  9. Pingback: Desserts With Benefits

  10. 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!!

    • dessertswithbenefits

      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 😉

  11. 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?

    • dessertswithbenefits

      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 🙂

  12. Pingback: Desserts With Benefits

  13. 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.

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

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

  16. Hi,

    What could you use in place of flaxseed? I have allergies to flax, egg, dairy, gluten etc..

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  22. Although I’m not a big fan of peanuts, I loved this cookies. Next time I’ll be making them, I’ll try to use hemp seeds and hemp flour, as it also leaves a bit of a nutty aftertaste.5 stars

  23. I so enjoy your site and your recipes. I am going to try this! Thank you. for sharing 5 stars

  24. These sound amazing!! Have you ever tried replacing some of the powdered PB with protein powder? Or just adding in protein powder to upp the protein? Do you think it would work, or just be a mess?
    PS – I love your protein bar recipes!!! <3 Thanks!5 stars

    • Thank you so so much Jessica!! 🙂
      I haven’t tried replacing the peanut flour with protein powder because I feel like the cookies are high enough in protein as it is… especially compared to regular cookies and even store-bought protein cookies. Feel free to test it out though!

  25. Wow, a cookie high in protein, low in sugar, and completely made with delicious peanutty ingredients? I am sold. And it’s no secret that I’d make these cookies the size of my head–that’d be fabulous if you ask me!

  26. Mandy Habel Ramsey

    I tried to make these but the batter was too watery and after baking they were inedible. I followed the recipe to the letter so I don’t know what could have gone wrong.

    The only thing I could think of was that I was unable to find peanut flour and got almond four instead. Is there something about peanut flour that makes it thicker?

    It looks like I would have to order peanut flour on Amazon or buy powdered peanut butter at Walmart.

    • Following the recipe to the letter would mean you used peanut flour… and unfortunately, almond flour is not a substitute for peanut flour. Peanut flour absorbs A LOT of liquid while almond flour doesn’t.
      Definitely try the recipe again using peanut flour! It’s so worth it! 🙂

  27. Thanks for posting! I just purchased the Kindle Book 🙂

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