Healthy Peanut Butter Cookies
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!
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.
