Healthy Peanut Butter Cookies (video)
These flourless cookies are soft and chewy, just like traditional peanut butter cookies, but they are made with natural peanut butter so they are healthier and amazingly melt-in-your-mouth good!
Why this recipe is so great:
- Healthy and easy to make – These cookies are naturally gluten-free and contain no butter or white sugar. They are much healthier and easier to make than regular peanut butter cookies. All you do is mix the 6 simple ingredients by hand in one bowl, then scoop, and bake!
- Made for peanut butter lovers – Since natural peanut butter is the main ingredient, these cookies are exploding with peanut butter flavor! They are also soft, tender, and chewy when perfectly baked.
- Make-ahead and freezer-friendly – These cookies can be made 3 days in advance and they freeze well for up to 3 months.
- Here are some reviews:
“Thank you for this fantastic recipe, Lily! I just made these cookies and they turned out perfectly. So simple and yet the flavor and texture is amazing!” – Heather
“OMG…these are amazing! I doubled the recipe, was a little short on honey so I did half honey and half pure maple syrup and added some mini chocolate chips. Absolutely delicious!” – Tracy
How to make healthy peanut butter cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the raw organic sugar, baking soda, and salt.
- Add in the natural peanut butter, egg, and honey. Stir until combined.
- Using a medium cookie scoop or tablespoons, drop rounded cookie dough balls onto parchment paper-lined baking sheets.
- Bake at 350F for about 8-10 minutes or until the edges are lightly browned.
Substitutions and Variations:
- Unsalted natural peanut butter – You can use salted natural peanut butter – just omit the salt in the recipe. This recipe also works with natural almond butter.
- Raw organic sugar – Can be substituted with coconut sugar or light brown sugar.
- Honey – Can be replaced with maple syrup or agave syrup.
- Mix-ins – Add 1/2 cup of mini chocolate chips or chopped nuts for an extra special treat.
How to store peanut butter cookies:
Store the cookies in an airtight container at room temperature for up to a week.
How to freeze peanut butter cookies:
Place the cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.
This peanut butter cookie recipe is full of flavor and packed with protein and wholesome goodness. It makes for a great breakfast cookie, after-school treat, or snack for any time of the day. So enjoy them with a tall glass of milk or your favorite cup of tea, smile, sit back, and savor the moment.
You might also like:
- Flourless Almond Butter Banana Cookies
- Gluten-Free Spiced Cashew Butter Cookies
- Healthy Banana Oatmeal Cookies
- Healthy Chocolate Banana Bread
- Healthy Blueberry Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintHealthy Flourless Peanut Butter Cookies
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: makes about 16 cookiess
- Category: dessert, breakfast, snack
- Method: bake
- Cuisine: American
Description
Healthy, flourless, and melt-in-your-mouth peanut butter cookies made from natural peanut butter.
Ingredients
- 2/3 cup raw organic sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted natural peanut butter
- 1 large egg
- 2 tbsp honey
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, toss together the sugar, baking soda, and salt.
- Add the peanut butter, egg, and honey. Stir until combined.
- Using a medium cookie scoop or tablespoons, drop 16 cookie batter mounds onto the prepared baking sheets.
- Bake for about 8-10 minutes or just until the edges are lightly browned. Cookies will be soft. Let cool for 10 minutes on baking sheets before transferring to a cooling rack.
Notes
Leftovers can be stored in an airtight container at room temperature for up to a week.
To freeze – Place the cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw on the counter for 1-2 hours to bring to room temperature before serving.
What is the carb count on these cookies?
Hey Nay,
I just updated this recipe with all the nutritional information. Please see above in the recipe card.
I love these cookies! My Granddaughter asks for them whenever she comes for a visit. I put a thumbprint in them when they come out of the oven, let them cool, them fill the thumbprint with organic black cherry preserves. They can e topped with any flavor preserves that you like. Yummy!!!
Hi Karen,
Thank you for your kind review! The addition of the cherry preserve sounds amazing! I think I’m going to do that next time:)
I made these cookies with my daughter and we both love them! The cookies are so full of flavour and we both give you two huge thumbs up!
These cookies were Delicious! They are so easy to make. I did not have raw sugar so I used regular but next time I will use raw and I put a little less sugar and they are sooooo good. Oh yeah 10 min is to long i did for 9 min and they were getting dark on the bottom so 2nd bath I did for almost 9 min and they were better but still kinda getting dark on bottom… any way i guess it depends on your oven. Overall I love them! Thank You!
You’re welcome Lisa and thank you for your feedback:) Enjoy the cookies and have a wonderful day!
We just made these and they are delicious. I swapped out coconut sugar for white sugar and I also added in a 1/3 cup of oatmeal because oatmeal is my favorite. I burned them slightly because I have problems getting through anything without messing up but they’re really good. Next time I’m going to try dropping the sugar down to 1/2 cup just to see if they’re still yummy. Thanks for a great recipe!
You’re very welcome and I love the idea of adding oatmeal to these cookies. Enjoy and have a great day!
These were great! I made them with my 3 yo son who insisted on putting chocolate in them. So, we added 85% dark chocolate chips. I also ran out of peanut butter and added coconut oil instead (maybe 4 Tablespoons worth to make the full 1 cup of peanut butter/coconut oil mix). Anyway, even with all the substitutions, they were delicious!!! Thank you!
You’re very welcome Meade. It’s good to know that you can use coconut oil as a partial substitution. Thank you for sharing that:)
If you have an equally amazing oatmeal raisin cookie recipe, I’d love to know it.
I do. It’s not a healthy recipe like this one, but it’s amazingly delicious. Here it is http://www.littlesweetbaker.com/2016/04/08/classic-oatmeal-raisin-cookies/
I hope you like it:)
I just made the cookies and I used maple syrup instead of honey and I added some chopped up extra dark chocolate candy bar by Lindt…they are amazingly delicious!!! My whole family loves them. My daughter just stood there saying, Mmmmmmmmm! Thanks for the awesome recipe. 🙂
You’re very welcome. I’m thrilled you and your family enjoyed them so much. Thank you for your kind words:)
Can i use maple syrup instead of honey and can I add a dark chocolate candy bar broken up in it?
Yes and yes. Enjoy and have a lovely day:)
Thank you for this fantastic recipe, Lily! I just made these cookies and they turned out perfectly. So simple and yet the flavor and texture is amazing! Thanks again!
You’re very welcome Heather. I’m glad you enjoyed them so much. Thank you for your kind words and have a lovely day:)
Hello! I’ve been wanting to make these yummy looking cookies. But i cant have eggs!:( would these cookies work without it? Or an egg repacer possibly? Thanks 🙂
Hi Susana, the egg acts as a binding agent in this recipe, so perhaps try replacing it with a flax egg? I have not tried it for myself, but I think it should work. Let me know if you can. Thank you for your questions and have a lovely day:)
OMG…these are amazing! I doubled the recipe, was a little short on honey so I did half honey and half pure maple syrup and added some mini chocolate chips. They do not spread out at all. I baked them 8 minutes to perfection!Absolutely delicious!
Hi Tracy, thank you for your kind words and feedback. I greatly appreciate it. Have a wonderful day:)
Hi there , I made these cookies today and they were dynamite! Thanks
You’re welcome and thank you for your kind words. Enjoy:)
YUM! Puffy perfection!! 🙂
I love peanut butter cookies! These look so yummy Lily, and healthy!
Peanut Butter cookies oh yeah! And naturally gluten free! Sign me up for a big batch of these 🙂
I love that these are so easy to put together and friendly to my tummy! I cannot wait to make them. I don’t think I’ll be sharing with anyone!
Thanks Amy, I love it when you come by and visit, hugs:)
These cookies look so delicious, love that they have natural peanut butter in them 🙂
Thanks for stopping by Fida, hugs:)
These cookies look so yummy!
Thanks Nancy:)
This is a recipe I will try for sure. Thanks for sharing it with us at FF.
You’re welcome Hilda and have a great weekend 🙂
These look very good and I love that they are healthy! I will be trying these. Thanks for sharing!
You’re welcome Arlene, hugs:)
HI Lily, I really like your blog and your cookies look wonderful. Healthy too. Do they hold together well? I wonder if you could use almond butter? Thanks for sharing with Fiesta Friday#72. Have a great weekend. Happy FF! :))
Thanks Quinn, these cookies are soft, but if you want them firmer just bake them for 2 minutes longer and yes, you can make them with almond butter. Add a little cinnamon if you like, I did that with cashew butter and it was amazing. Nice to meet you:)