“Healthy-ish” Peanut Butter Cookies

I’m hoping to cheer up your day with a “healthy-ish” peanut butter cookie. I say “healthy-ish” because they still contain a fair amount of sugar and fat (albeit healthy fat) but these cookies are made from simple, whole ingredients and are entirely plant-based.

This recipe is super easy, uses simple ingredients and comes together quickly. It is a great recipe to make with your children. You likely will have the ingredients you need on hand already.

About Sugar

For this specific recipe I used date sugar which I happened to have on hand. I love date sugar because it is simply a granulated form of actual dates. Dates, as you may know, are low-glycemic and have a lot of fiber. Because it is the ground up fruit, it contains all of the fruit’s nutrients, albeit you are eating it in a very small amount. If you can find date sugar in the super market, I recommend you try it!

Coconut sugar is another alternative. The benefits of both these sugars is they they don’t cause a blood sugar spike like other sugars (they have a lower GI index). However, in a pinch, brown sugar would work here too.

My family devoured these cookies. Enjoy with your favorite plant-based mil. I hope you will enjoy them too!

“Healthy-ish” Peanut Butter Cookies

Print Recipe

For you peanut-butter lovers – a simple, plant-based peanut butter cookie that comes together in minutes. 

• Author: Jeannine
• Yield: About 20 cookies 1x
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup of natural peanut butter (creamy or crunchy)
• 2/3 cup of coconut sugar, date sugar or brown sugar
• 1 cup of oat flour
• 2 teaspoon of vanilla extract
• 1 teaspoon of baking soda
• pinch of salt
• 1/4 almond milk (or other nut milk)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350 degrees F.
2. In a large brown, add peanut butter and sugar and mix until creamy. Add vanilla and almond milk.
3. Separately, mix oat flour, baking soda and salt. Combine with peanut butter mixture.
4. Using a 1.5 tablespoon scooper, scoop out dough and roll into balls. Recipe should make about 20 balls.
5. Using the back of a fork, flatten in a crisscross pattern. Bake in the oven about 8-10 minutes (remove once cookie starts to get light brown on the edges). Let cool and transfer to wire cookie rack.