I’ve always been the BIGGEST sucker for a super soft & flavorful peanut butter cookie. It’s just in my blood, you know?
So obviously, I had to recreate using healthier ingredients 😉 I thought it was the perfect time of year as we’re getting into cooler weather and I’m wanting all the warm, comfort foods. Hence why I added a touch of nutmeg… mmmmm.
Instead of the conventionally processed white sugar, I used one of my favorite go-to natural sweeteners, Manuka honey. I have a blog post coming with all of its benefits so stay tuned! If you don’t have or can’t find Manuka, opt for raw, organic, and/or local honey instead for its multitude of health benefits.
Of course, any kind of peanut butter is recommended for this recipe, though I do love a good crunch (crunchy peanut butter all the way !!).
Also, if you’re someone who enjoys a healthy taste of sweet flavors, I’d suggest adding a few more tbsp honey or coconut sugar. Personally, my taste buds don’t LOVE when things are overly sweet, which is why I think these cookies are perfect. They come out incredibly soft and in my opinion, are better the second day!
Comment below if you decide to make! xx
Soft & Chewy Peanut Butter Cookies (Healthified!)
Ingredients
- 1 pasture raised egg
- 1 tsp vanilla extract
- 1/4 cup honey, (my favorite is Wedderspoon Manuka honey)
- 3/4 cup crunchy peanut butter, (or smooth, your choice!)
- 2 tbsp coconut sugar, (or sub 2 tbsp additional honey in place)
- 3/4 cup almond flour
- 1/4 tsp sea salt
- 2 dashes nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
Instructions
- Preheat oven to 325 degrees F.
- Whisk together egg, vanilla extract and honey. Add in peanut butter and mix thoroughly.
- Fold in dry ingredients and mix thoroughly.
- Using a cookie scoop or two spoons, divide dough into a dozen cookies on parchment paper covered baking sheet.
- Using a wet fork (rinse under water), press gently down on dough, and once more in 90-degree angle to make criss cross marks. Continue rinsing fork for each cookie so it doesn’t stick to the dough.
- Bake for 14 minutes.
- Remove and top with additional sea salt and let cool. Enjoy!
These were amazing! So soft and chewy. Not super sweet which I prefer.
Loved this! I was craving peanut butter so I just skipped the spices to achieve a more peanut butter forward taste. Delicious, and perfectly soft!
Amazing! Added Hershey kisses
Anything I can sub in for the almond flour? Would a white whole wheat flour work at all???
Can you sub almond flour for all purpose flour?
Definitely my new fav cookie recipe 😛 … I used cashew butter and almond butter instead, but I think they still turned out really great!!
Absolutely love them! Didn’t have any nutmeg so swapped it with extra cinnamon! Definitely using crunchy peanut butter for a nice bite!
YUM, these are amazing!! Swapped nutmeg for extra cinnamon with a bit of cardamom & masala spices. Worked fine!
Can I sub a flax seed egg for the one pasture egg to make it vegan?! Otherwise, sounds wonderful and can’t wait to try these!