Bake up these healthy peanut butter cookies today! You will love their soft chewy texture and bold peanut butter flavor we all expect and CRAVE from a traditional peanut butter cookie! They are made with nutrient dense swaps for standard ingredients such as coconut sugar instead of of refined white sugar, and coconut oil as an alternative to butter. This recipe is also unique in that it calls for a combination of pressed peanut flour and whole wheat flour– lowering the fat content found in a standard peanut butter cookie.
I first had the idea for my healthy peanut butter cookie recipe when I discovered defatted pressed peanut flour a few years back. Originally I had purchased it to use in shakes and in a few THM recipes but soon after I had discovered it’s potential I couldn’t stop experimenting with it as a flour substitute in many of my everyday recipes such as pancakes and muffins.
Eventually, after some trial and error I came up with the recipe you’re reading today! These cookies are truly a favorite in my household and I feel good about my kiddos going back for seconds (or thirds!) because of I know they are not consuming empty calories. Instead they’re eating something truly nourishing for their growing bodies.
Ingredients for the Best Healthy Peanut Butter Cookies
Here are the ingredients I think work best in this recipe but feel free experiment and use whatever you may have in your pantry. You can find the full recipe at the bottom of this page!
- Unrefined Coconut Oil: I prefer to use unrefined coconut oil as it is less processed than refined coconut oil. But if you are not a fan of a little coconut flavor in your peanut butter cookies, I suggest going with the refined version.
- Coconut Sugar: I love using coconut sugar in baked goods as it gives off a brown sugar like flavor and is lower on the glycemic index than refined white sugar. Plus it contains trace minerals!
- Eggs: They are the binder in this cookie recipe– and no I don’t recommend substituting them as the pressed peanut flour contains no gluten and really needs their binding power.
- Vanilla & Salt: Necessary for depth flavor!
- Defatted Pressed Peanut Flour: Pressed peanut flour truly brings that peanut flavor packed punch to this recipe– and if you haven’t guessed already from the name, it’s super low in fat as the natural oil has been “pressed” out. If you’ve never used this ingredient before don’t be intimidated! It really is forgiving.
- Whole Wheat Flour: Not only does whole wheat flour retain more fiber and nutrients than all-purpose bleached flour but I like it because it’s not enriched with synthetic vitamins which often can be more harmful than helpful.
- Baking Soda: Vital for leavening!
- Dark Chocolate Chips: Dark chocolate chips have less sugar than the regular version and have a much stronger chocolate flavor which I am partial to. Feel free to use your favorite chocolate chip though!
Tools you may need:
- mixer -I have this kitchenaid stand mixer
- baking sheet pans – these ones from Nordic Ware are my favorite!
- parchment paper
- large bowl
- cookie dough scoop
- measuring cups
- wooden spoon
How to Make the Best Healthy Peanut Butter Cookies
Preheat your oven to 350°
Measure out 1 cup of unrefined coconut oil in a dry measuring cup and add it to the bowl of your stand mixer. NOTE: Do not melt the coconut oil for this recipe!
Next, pour in 1.5 cups of coconut sugar and turn the mixer on low speed.
While the stand mixer is running, slowly add in 3 eggs, one at a time.
Once the eggs are fully incorporated drizzle in 1 teaspoon of vanilla and mix until combined.
Next, add the dry ingredients: 1.25 cups defatted pressed peanut flour, 1 cup whole wheat flour, 1 teaspoon salt and 1 teaspoon baking soda. Mix on low speed until just mixed.
Lastly add 1 cup of dark chocolate chips. Stir on low until mixed all together.
Next, line your baking sheet pan with parchment paper.
Use a cookie scoop to make twelve balls of dough and place them on the sheet pan, spacing them evenly in rows of three.
Optional: Press down the top of each cookie dough ball with fork to make a waffle pattern.
NOTE: Technically these cookies do not need to be pressed down with a fork because they have a much lower fat content than their traditional predecessor so if you’re feeling lazy feel free to skip this step!
Lastly, bake in the oven for 12-15 minutes until golden brown.
Variations of The Best Healthy Peanut Butter Cookies
I think my healthy peanut butter cookies are perfect just the way they are but sometimes I do switch things up by:
- Using 1/2 cup less of the coconut sugar. This makes the cookies a bit thicker and just a tad less sweet– so if you’re into that kind of thing I highly recommend giving this idea a try!
- Chopping up my own bars of 70% chocolate to create gourmet chocolate chunks.
- Swapping the coconut oil out for butter. Most of the time I’m trying to get more coconut oil in our diets but if I happen to be out I just use regular salted butter in it’s place.
I hope you bake up and enjoy these healthy peanut butter cookies today!
Until next time, Jess <3
The Best Healthy Peanut Butter Cookies
- 1 cup coconut oil not melted
- 1.5 cups coconut sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1.25 cups defatted pressed peanut flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees
- In a stand mixer, on low speed combine coconut oil, coconut sugar, eggs and vanilla.
- While mixer is running, add defatted peanut flour, whole wheat flour, salt baking soda and chocolate chips. Mix until well incorporated.
- Bake for 12-15 minutes, until golden brown. Transfer to cooling rack and allow to cool or enjoy warm!
- Use 1/2 cup less coconut sugar. This makes the cookies a bit thicker and just a tad less sweet– so if you’re into that kind of thing I highly recommend giving this idea a try!
- Chop up your own bars of 70% chocolate to create gourmet chocolate chunks.
- Swap the coconut oil out for real butter.