Healthy Peanut Butter Cookies

These Healthy Peanut Butter Cookies are a delicious remake of the classic peanut butter cookie! They have whole wheat flour, coconut sugar to sweeten them, and taste wonderfully soft! These cookies are a great healthier treat to have around when you want something sweet! If you love classic peanut butter cookies, you will love these yummy cookies. They would be an excellent addition to any holiday gatherings!

Peanut Butter Cookie Inspiration

Peanut Butter cookies are one of those cookies you really can’t go wrong with. PB is a flavor that everyone seems to love! I can honestly say I will eat spoonfuls right out of the jar.

My husband is an avid fan of peanut butter and cookies. Unfortunately, he loves them a little too much and doesn’t have much self-control when I bake a batch. So, that’s why I decided to create a healthier peanut butter cookie, so it’s not as terrible when he eats 6 in one sitting!

Healthy Peanut Butter Cookies Ingredients

• Unbleached all-purpose flour
• Whole wheat flour
• Baking powder
• Baking soda
• Fine sea salt
• Unsalted butter 
• Coconut sugar or turbinado sugar
• Natural peanut butter
• Vanilla extract
• Unsweetened vanilla almond milk
• Egg

I used coconut sugar in these cookies because it is a healthier alternative to white sugar. It has a lower glycemic index and has the same texture as sugar! Also, another good option is turbinado sugar. It is less processed than white sugar and has slightly more health benefits.

Ingredient Substitutions and Options

There are a few possibilities for substitution in this recipe. For one, I use natural peanut butter in this recipe because it has no added sugar, which I prefer. However, you can use regular peanut butter in these, but you may need to add a tbsp more of almond milk to make for the firmer texture.

These cookies can also be made gluten-free by simply using gluten-free baking flour! I really like Pamela’s All-Purpose Flour Blend. I have experimented with it, and it seems to have a close texture to regular baked goods.

Coconut milk, oat milk, and plain dairy milk can all be substituted for almond milk. Just note that the calorie count will increase with dairy milk or oat milk because both are higher than almond milk and coconut.

Cookie Making Equipment

• 2 Large mixing bowls
• Measuring cups and spoons
• Spatula
• Parchment paper
• Large cookie sheet
• Medium cookie scoop

I like to line my cookie sheet with parchment paper to prevent sticking, and it makes cleaning up way easier! I usually use Reynolds Unbleached Parchment Paper or their recyclable kind, but you can use any brand you like! I also use Wilton Baking Sheets for all of my cookies and baked goods.

Recipe Notes

These Peanut Butter Cookies are so easy to whip up, but there are a few things to make them fail-proof. First, I cream the butter and sugar before I add other ingredients. I also combine the wet and dry ingredients in separate bowls to make sure everything is mixed and comes together smoothly. Then I combine the two to create the dough. Also, while the first batch of cookies bakes, I keep the dough in the fridge. It keeps it firm, so it doesn’t spread too much in the oven.

Lastly, I bake my cookies for 8-10 minutes because I prefer soft cookies. But if you like them to be crispy, I recommend 10-12 minutes.

Healthy Cookies to Try

I hope you love this healthy version of Peanut Butter Cookies! There are a few other recipes you may enjoy if you like healthy treats, like my Healthy Ginger Snaps, Healthy Apple Oatmeal Cookies, and Healthy Pumpkin Chocolate Chip Cookies.

Healthy Peanut Butter Cookies

Alyssa

These Healthy Peanut Butter Cookies are a perfect sweet treat! They are whole wheat, sweetened with coconut sugar, and get their peanut butter flavor from natural peanut butter!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24

Calories 92 kcal

Equipment

• 2 Large mixing bowls
• Measuring cups and spoons
• Spatula
• Parchment paper
• Large cookie sheet
• Medium cookie scoop

Ingredients

  

• 1/4 Cup Unsalted butter softened
• 1/2 Cup Coconut sugar or turbinado sugar
• 1/2 Cup Natural peanut butter
• 2 Tbsp Unsweetened vanilla almond milk
• 2 teaspoons Vanilla extract
• 1 Large Egg
• 3/4 Cup Unbleached all-purpose flour
• 1/2 Cup Whole wheat flour
• 3/4 tsp Baking powder
• 1/4 tsp Baking soda
• 1/4 tsp Fine sea salt

Instructions

 

• Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper or grease it with non-stick baking spray.
• In a large bowl, cream the butter and the coconut sugar. Then add the peanut butter, gradually creaming after each addition until light. Add the egg, almond milk, and vanilla, and mix thoroughly.
• In a large mixing bowl combine the flours, baking powder, soda, and salt.
• Add the dry ingredients to the wet ingredients. Mix with a spatula until are the flour is incorporated.
• Using a cookie scoop drop 12 dough balls equally apart onto a prepared cookie sheet. Dip fork in flour and press the cookies in a criss-cross pattern.
• Sprinkle with additional coconut sugar or turbinado sugar, optionally.
• Bake in the preheated oven for 8-10 minutes, or until the cookies are just set and the edges are beginning to turn golden.
• Repeat the process with the second batch of cookies.
• Let the cookies cool for 5 minutes on the pan before removing and placing on a wire rack to finish cooling.

Notes

• Cream the butter and sugar before adding the other wet ingredients.
• Bake the cookies for 8-10 minutes for soft cookies or 10-12 for crispy cookies.
• Store the cookies in a plastic bag or container on the counter or cupboard for up to 7 days.
• The cookies can be frozen for up to 3 months. Wrap them in wax paper or plastic wrap and place them in a zip-top bag. Defrost on the counter when you’re ready to use them.

Keyword Healthy Cookies, Healthy Peanut Butter Cookies, Healthy Snacks, Peanut Butter Cookies