Hey, I just came back from a few days in beautiful Washington and because I am still in the American mood, I made you some peanut butter cookies. I hope everyone is hungry! Since spring is here, I made them in a healthier version, that you can adjust as it suits you best!
Cookies are a huge favorite of mine (check my wonderful cookie collection on Pinterest), but I have noticed that it’s been a while since I have given you a cookie recipe. On the blog, you can find a few of them that are just awesome: my Best ever American chocolate chip cookies are a must try, as well as the White chocolate and cranberry cookies, or even the Butterscotch oatmeal cookies.
If you fancy a much healthier version, I would suggest my Healthy no-bake energy bites (packed with superfoods, the perfect treat to enjoy after training without feeling guilty), OR also now my skinny oatmeal peanut butter chocolate chip cookies!
Yes, these ridiculously good-looking, chewy and thick oatmeal peanut butter cookies are much healthier than they look. They are made without flour (and you can make them 100% gluten free if you go for gluten free oatmeal) and without butter. Dark brown sugar can also be replaced with coconut sugar if you want them naturally sweetened.
So yes, no butter in this recipe, but instead, peanut butter. I have to confess that I LOVE peanut butter, and I feel so happy each time I read an article that confirms this beauty of nature has lots of benefits for health. Yes it is fat, but what we call “healthy fat”, since it contains more unsaturated fat (the good one, the one we need) than saturated fat (the bad one, responsible for cholesterol). Plus peanut butter is also a high source of proteins and fiber!
These cookies taste peanut butter a lot, exactly the way I love them. But if you are not fond of peanut butter, you can substitute with other nut butters like almond butter or hazelnut butter. They work equally well in the recipe and still have many healthy properties for your body.
I also added a little twist to these cookies, with a lovely pecan nut and some sea salt sprinkled on top. This final touch is optional and you can totally skip this step if you want. But believe me, you’re gonna love the crunchiness of the pecan and the contrast sweet/salty with the peanut butter taste. Now it’s time for the recipe!
- 1 cup creamy or crunchy peanut butter
- ⅔ cup dark brown sugar (or coconut sugar)
- ¼ cup coconut oil
- 1½ tsp vanilla extract
- 2 large eggs
- ⅔ cup (gluten free) rolled oats
- 1 tsp baking soda
- ⅔ cup chocolate chips
- Pecan nuts
- Sea salt
- Preheat the oven to 350 F (180 C).
- In a small bowl, mix together oats and baking soda. Set aside.
- In a large bowl, beat peanut butter, brown sugar, eggs, coconut oil and vanilla with an electric mixer until smooth, about 3 minutes.
- Mix in dry ingredients with a wooden spoon, then gently fold in the chocolate chips.
- Roll cookies into balls and place onto a cookie sheet placed on a baking tray. Flatten the balls a little bit and add a pecan nut on top. Sprinkle some sea salt.
- Bake for about 9-11 minutes and remove when edges barely begin to turn golden gold. The cookies must look a little bit underbaked but that's ok because they will continue to bake once you remove them from the oven.
- Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
To make the cookies even healthier, replace the brown sugar with coconut sugar and use less chocolate chips or at least dark chocolate chips.