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The World’s Healthiest Peanut Butter Cookies (And the Giveaway Winners!)

Filed Under: Almond Milk, Coconut Flour, Cookies and Bars, Desserts, Giveaway Winners, Gluten Free, Grain Free, Low Carb, Peanut Butter, Recipe Makeover, Recipes, Snacks, Stevia, Sugar Free, Under 50, Vegan

By 56 Comments Jump to Recipe

Guess what?

I officially qualify as a civilized human being. You’re proud really proud of me. I can tell.

So… you know how I have teensy weensy little bit of peanut butter problem. I love it. A lot. Too much. Like, eat the jar with a spoon in one sitting too much. I used to be one of those crazies.

But stupid crazy I was not. I was able to justify my all-consuming desire to ingest inordinate amounts of peanut butter. And then I shared it with you because I love you and know that you are in the same position I am in. Cookie dough. This solved my problem.

At least, for a little while. Unfortunately, I created that recipe in a complete state of utter denial, and can not justify it now with a sound mind. No matter how much I deny it, adding peanut butter to raw cookie dough may not allow me to consume all the peanut butter I want to.

So back to the drawing board. My peanut butter crazed mine spins. Think Kelly, think. What else can let you eat this jar of peanut butter in front of you? 

Think faster. I want peanut butter. Now.

So here I am. Sitting on my kitchen counter, peanut butter jar in one hand, cookie dough bite in the other. I am about to give in. I am about to stick my spoon in the jar and start eating. I am about to eat the cookie dough bite. It’s not looking too good. Suddenly…

Bingo. I see the light.

Bake the cookie dough! It took great amount of brain power and ingenuity to come up with this. Peanut butter cookie are completely acceptable to society.

So my problem is now solved! I am civilized. I knew you’d be proud.

Well, maybe not that civilized. See that bite I took out of the cookie on the top during the photo shoot? I just couldn’t help it.

Whatever. I’ll just turn the cookie around so you won’t even notice.

See? All better.

Actually, I’m just going to eat the whole cookie now.

No one will notice.

The World’s Healthiest Peanut Butter Cookies 

These are positively delicious, and at only 10 calories each, you can eat the entire batch! Plus the three minute time investment to whip these up is totally worth it. 

Makes about 10 cookies

Adapted from my Peanut Butter Cookie Dough Bites and World’s Healthiest Cookies

Nutritional Info

(Calculated with Better N Peanut Butter)

Serving Size: 1 cookie (based on 10 cookies per batch)

Calories: 10

Fat: ~0.4 grams

Ingredients

1 tablespoon of peanut butter (I used Better N Peanut Butter, for a lower fat option.)

3 tablespoons of unsweetened almond milk, or milk of choice, divided

2 tablespoons of coconut flour

pinch salt

1/4 teaspoon vanilla extract

1/8 teaspoon baking powder

sweetener to taste  (I used one packet of stevia.)

Directions

Preheat oven to 350F.

Add peanut butter and 1 tablespoon into a small bowl or cup, and nuke for about 30 seconds, or until peanut butter is melted. Give the mixture a stir, and add in coconut flour. Stir in salt, vanilla extract, baking powder, and sweetener to taste. Add remaining almond milk, one tablespoon at a time, adding more or less as needed to create the perfect “doughy” consistency.

ON a parchment or silicone mat-lined baking sheet, roll the dough into balls and fallen with a fork to make a criss cross pattern. (I sprinkled a little xylitol on top for that wow factor.) Bake in the oven at 350F for 10-12 minutes. Let cool thoroughly before eating. The cookies crumble (no pun intended) if not properly cooled.

Good thing you’re allowed to eat the whole batch, right?

Enjoy!

-Kelly M.

P.S. The three winners of the coconut flour giveaway are Katherine D., Deborah., and Sharelle @ Essential Ingredient. Congrats, Ladies! Just shoot me an email when you can and we’ll get you your loot!

 

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Comments

  1. No more spending all that money for coconut flour - just found this online resource for the best coconut flour at $3.50/lb - and if you get bulk you get 10% off: http://www.digestivewellness.com/itempage-1525-24-11-1754.html
    Reply

    • I love you. Seriously, I am so grateful you have no idea. I may never have shell out the $$$ for overpriced coconut flour ever again! I'll have to post this link! THANK YOU SO MUCH!!!!!!
      Reply

    • Omg these cookies are so freakin good. I ate all of them right as they came out of the oven. I regret nothing. I could probably go for another batch in a few minutes. Thank u so much for this recipe
      Reply

    • Hi Melisaa, and thanks so much for the question! Whole wheat flour is not only more caloric but it wil probably NOT work in this recipe. I don't think I have ever heard of someone substituting coconut flour for another flour and having it work. I say this becuase I care, and I don't want you to waste your precious time and ingredients. I have a post on working with coconut flour here, where I give you a bunch of places to buy it, if you're interested. Thanks again, and I hope you have a lovely day!
      Reply

      • Oh wow! Well thank you so then! Could coconut flour be a healthier substitute for other flours? I just like to use the healthiest way when cooking! Thank you! Melissa
        Reply

        • Coconut flour may have more calories (60 calories per 2 tablespoons) and fat (2g) than the traditional whole wheat flour (50 calories, .25g, respectively), but whole wheat flour can't compare in fiber content (5g vs. 2g), which can help prevent quite a few cancers of the digestive system and lower cholesterol levels. Coconut flour also has a lower net carb count (3g vs. 9g), which is important if you are following a low-carb diet. Coconut flour has no calcium (0% DV, compared to 1% in whole wheat flour), but has a higher iron content than whole wheat flour (10% vs. 3%). Which one is best for you? That depends on your own personal needs. In general, unless you are already following a high-fiber diet, I would suggest the coconut flour. There is some debate as to whether or not the saturated fat content of the coconut raises cholesterol levels, but with the fiber content of the flour, that doesn't appear to be a major issue unless you are on a strict diet. It is also appears to be a better choice for diabetics and anyone with an allergy to gluten (celiac). In wheat flour recipes, to substitute, you should add equal amounts of water (or milk, for calcium content) to added coconut flour. You may substitute up to 25% of your wheat flour for coconut flour without any major effects on the final product. Thank you for reading. And thank you for this delicious recipe, Kelly! I can't wait to try it. Nutrition information reflects the USDA's nutrition information on whole wheat flour and Bob's Red Mill Coconut Flour nutrition information label.
          Reply

      • I bought coconut flour and love it! I can't wait to do this. looks great! is a serving all ten cookies just like the ones for the microwave? I sure hope so!
        Reply

      • Hi! Can I substitute coconut flour with rice flour? Because I want aaaaabsolutely try this TODAY and I only have rice flour at home :) ! Thanks
        Reply

        • Thank you so much for the question, Ursula! Unfortunately, I would not recomend substituting coconut flour for anything if you want the results to be at all edible. I know it's annoying, but you can buy coconut flour at places like Whole Foods or online at iherb.com. Thanks again, and I hope this helps!
          Reply

  5. Yes, peanut butter on cookies! I mean, it is good baked in too but...not to put terrible ideas into the air or anything but I put peanut butter on an oreo once. Oh yes I did.
    Reply

    • After looking at the recipe peanut butter is around 8 g carbs for 2 tablespoons or so, regular whole or 2% milk is about 12-13 carbs per 8 oz glass so that would be about 1.3 g for the recipe, I am not sure about the carbs in coconut flour. that would make each cookie less than 1 carb each before the coconut flour. Here is my breakdown Milk about 1.95 g carbs (for 3 Tbls. or 1 1/2 oz.) Peanut Butter 4 g carbs (for 1 Tbls.) Vanilla Extract .25 g carbs (1/4 Tsp.) Note this is all before the coconut flour, please also note I do not believe in net carbs, this is total carbs before the coconut flour.
      Reply

  8. I made these yesterday for an evening snack... Sooo Delicious! Love your site. Really inspiring. I recommend it to all my friends. Best Regards from The Netherlands, Europe!!
    Reply

  9. I tried these cookies in the choc chip version you had on here, and I'm not sure if I made them too big or what, but they did not turn out how I had hoped. Very grainy tasting. These however, were very good. I am pregnant and have been looking for some healthier no no foods like cookies and stuff because I have the worlds worst cravings! I think these will do the trick :) thanks for sharing your awesome recipes!
    Reply

    • Hi Brooke! First off, I am sorry the first cookies did not turn out as they should have, but I'm thrilled you enjoyed these peanut butter cookies! Congragulations on your pregnancy. :)
      Reply

  10. Hi Kelly, I tried these today, and they were delicious-but not in the way I thought they would be... The peanut-tiness of it didn't come through, it was dominated by the coconut-tiness of fthe coconut flour. I also added an extra 3 tablespoons of almond milk, because the batter looked way to dry to even be rolled into balls. In the oven, they didn't reach the crunchiness of a cookies, but ended at a cakey-ish texture. Mine weren't golden brown like yours, but more whitish. Plus, I couldn't even tell there had been peanut butter in them. They tasted delicious. But not as a peanut butter cookie. As a coconut macaroon. Or a mini coconut cheesecake cookie. Soooooooooo delicious, I will be trying this as a coconut cookie-cake... Next time, I think I'll stick to the 3 tablespoons of almond milk and not 6. Oh, and one more thing-I used your instant low calorie peanut butter for this, so I'm not sure whether that would have affected it in any way. DELISH.
    Reply

  11. This was an awesome recipe. I really needed a low carb/low calorie PB cookie to get me through low carb dieting. I made a couple minor variations: Bobs Red Mill - Organic Coconut Flour--Net Carbs, 2 Tbsp 60 calories Bell Planation - Pb2 Peanut Butter, Powdered, 2 tablespoons 45 calories Silk - Almond Milk Unsweetened by Tablespoon, 4 Tablespoon 9 calories Argo - Baking Powder, 1/8 tsp 0 0 0 0 Mccormick's - Pure Vanilla Extract, 0.25 tsp. (5mL) 3 calories Kal - Pure Stevia Extract Drops, 25 drops 0 0 0 0 Salt - Pinch, 1 gram 0 0 0 0 using myfitnesspal.com, the total recipe came out to 117 calories, 8 carbs (probably net carb of 4 total b/c of high fiber in coconut flour)...I made 8 small cookies with these ingredients roughly 1 net carb and 15 calories PER COOKIE
    Reply

  13. You are hilarious and amazing!!! Thanks for the recipe, just picked up some coconut flour last weekend, dieing to try it out!!!
    Reply

  14. You can now buy Coconut Flour at most Winco Stores. They've just recently started carrying it. That's where I bought mine.
    Reply

  15. I was searching for a peanut butter recipe when I found your blog and I must say I think I have a new fave food blog! :) I can't wait to try all different kinds of recipes, but first - these cookies are amazing. Thankfully the hubby couldn't care less for PB, so I get them all to myself. My dog was laying in front of the oven enjoying the smell from the moment I put them in. I felt so bad for her as she loves PB too, that I made a second batch for her: PB, oats and egg. Now we are both enjoying PB cookies this Saturday evening :) Thanks and cheers from Spain!
    Reply

  16. I used to eat raw, egg-less, 5 ingredient pb cookie dough. I think I'm gonna try this one bc there is no butter. Btw, where do I get coconut flour if there is no Trader Joe's where I live?
    Reply

  17. You are simply amazing!!!!! I've loved every recipe on your blog and I'm so excited to try making these. You are an angel! How do you come up with these healthy recipes?!? Also, I love how your cookies have a pattern on top- they look so pretty. Did you use any kitchen tools?
    Reply

  18. Hey!! Definitely tried these with almond butter. I added too much milk at once and had to double the ratio! Lol. Definitely only needed that first tbsp to make it doughy enough to roll. I did use oat flour. Maybe that's why? Or bc i used a creamier almond butter (store bought). I think i would have needed more milk if I used my raw homemade butter... It tends to be thicker. A double batch only made 8 tbsp sized cookies. How did you get 10 from your single recipe? I tried a tsp, but thought the cookies would end up way too small. Thanks for the tastes recipe! Hubster loves them! :)) keep up the great work!
    Reply

  19. Oops, I made the cookies before I read the comments and used wheat flour (all I had), but they are in the oven now, so we'll see how they turn out! Although my mix only made four cookies, how small are yours that you got ten? Fine by me, just funny to mix up this tiny little bowl of cookie dough!
    Reply

  21. Hi Kelly, Love your website, thanks for the amazing recipes. I tried your World's Healthiest Peanut Butter Cookies today and while I like them a lot, my family thinks they are a little dry is there a way to make them more moist?
    Reply

  22. I love this blog and this recipe looks sooo good, and vegan, and low calorie, you are a god! What kind of Stevia do you use? I can't do anything to taste, and I use Sweetleaf packets, and when I use too much its all bad because I get this strange, almost chemical aftertaste.
    Reply

  23. Have you tried making these with PB2? Just curious if it'll bake properly without the oils. I'm addicted to pb2 and coconut flour, thinking of trying it out tomorrow.
    Reply

  26. Hi! I'm Madison, 15 years old, and I have to say - I just found my new favorite blog!! All your recipes are so interesting and DIFFERENT. thank you! Thanks to you, I'm feeling creative again, and I would love to start a blog someday:) Keep doing what you do, and PLEASE don't stop... ;)
    Reply

  27. These were delicious! I guess I am a little confused. I doubled the recipe and managed to barely stretch it to 10 tiny (quarter-sized) cookies. I loved them but I can't fathom how you got 10 cookies out of the recipe as written. I calculated my own nutrition information and got 280 calories total for my doubled recipe/28 cal per cookie. They were adorable and so tasty, but is this a website for dolls?
    Reply

    • I doubled the recipe too and only managed 9 small cookies. The author seems to be replying too all comments except those querying this? (I've looked through for an answer!)
      Reply

      • Hi Nicola! I haven't been responding because I don't really know the answer, unfortunately. The only thing I can think of is that maybe the coconut flour you're using isn't as absorbent? If the coconut flour can absorb more liquid then the quantity of dough increases. Are you stirring in the almond milk one tablespoon at a time? That seems to make a huge difference. Hope that helps!
        Reply

  28. So disappointed in this recipe - I followed the instructions and ingredient list precisely, and they came out almost white and with virtually no peanut butter taste. The worst thing is they were so dry - they tasted like I was eating the coconut flour right from the package. On to look for a better vegan peanut butter cookie recipe....
    Reply

  29. If i used agave instead of stevia, could i simply decrease the almond milk content and how would that impact the carbs? Also, any suggestions for making the cookies soft and chewy?
    Reply

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