Do Peanut Butter Cookies have a season?
I’m stuck between wanting summer to last longer and wanting to start baking all the fall goodies, like healthy peanut butter cookies. The perfect recipe to have on hand as the kids head back to school. With no refined sugar, plenty of protein, healthy fats, and fiber why not let them indulge? I took a batch to our cousin’s beach house in Rhode Island this weekend, where we enjoyed all things summer—-and they were devoured. So, I guess these healthy peanut butter cookies are at home in any season.
I’d have to say these healthy peanut butter cookies are nutrient dense enough that it would be OK to serve them for breakfast in a pinch. Yeah, I said it. Cookies for breakfast, and it’s all good. This cookie recipe also fits that description. Take your pick!
Grain-Free with added nutrition instead.
Simple, wholesome ingredients make nutritious and delicious healthy peanut butter cookies. I used ground walnuts instead of grains to keep these cookies gluten-free while upping the nutrition. Walnuts are rich in antioxidants, reduce inflammation and are a wonderful plant source of omega-3 essential fatty acids. Quick and easy to grind the walnuts in your food processor. Even easier would be to buy almond flour already ground, but I think many of us already eat plenty of almonds and I like to mix things up. Walnuts have a different nutritional profile than almonds. Either way, they will be delicious and healthy.
Low on the glycemic index.
Sweetened with dates, healthy peanut butter cookies taste delicious though they’re low on the glycemic index—meaning they help stabilize blood sugar levels. Dates are high in disease fighting antioxidants, and digestive regulating fiber plus they are mineral dense which is good for bone health. I love the rich color and flavor that dates provide, without having to use any refined sugar.
Label Reading is SO IMPORTANT!
Peanuts are one of those heavily sprayed crops, so be sure to buy organic peanut butter. Also look for a brand of peanut butter that has only one ingredient: peanuts. Sounds intuitive, but you’d be surprised how many brands appear to be healthy or “all natural” and yet they are filled with refined oils, sugars and other ingredients that aren’t part of a healthy diet. Learn to read labels and look at the ingredient list, not just the nutritional information.
Although I look for ways to alter the foods we love so they are healthy, I am not willing to compromise on taste. Little touches like finishing sea salt and rich dark chocolate make these healthy peanut butter cookies into something your friends and family will beg for the recipe and constantly ask you to bake more.
Good thing this recipe for healthy peanut butter cookies is simple to make and doesn’t take much time. Whip up a double batch and throw some in the freezer so you are sure to have a few for yourself!! They taste awesome cold, they can easily go from the freezer to the lunch box, are perfect to serve to last minute guests and are one of my favorite evening treats with a cup of tea.
- 2 Tablespoons ground flax
- 1/3 cup warm water
- 1 cup walnuts
- 7 large Dates, pitted
- 1 teaspoon Vanilla extract
- 1 cup organic creamy peanut butter *
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup dark chocolate chips
- Flakey sea salt. (I use maldon)
- Preheat oven to 350. Line rimmed baking sheet with unbleached parchment paper.
- Stir flax into warm water. Set aside.
- Put walnuts in food processor and pulse until crumbly. Set aside.
- No need to wash the bowl of processor.
- Add pitted dates, vanilla and peanut butter to processor bowl and mix until smooth.
- Pour flax mixture into processor and mix to combine.
- Put ground walnuts back into processor with mixture along with baking soda and salt. Mix well.
- Stir in chocolate chips by hand.
- Scoop out golf ball sized balls of dough onto prepared pan.
- Use the back of a fork to make indents in both directions.
- Dust with a pinch of flakey sea salt
- Bake 13-15 minutes until golden.
- Let cool on a wire rack and enjoy.
- Cookies will stay fresh in the fridge for up to a week or in the freezer for 6 months.
* Sun butter also works well if you're avoiding peanuts. I've also used a combo of sun butter and almond butter.
Serving Size1 cookie
Amount Per Serving Calories 144Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 150mgCarbohydrates 8gFiber 2gSugar 5gProtein 4g