Healthy Peanut Butter Cookies
A world without dessert is just not a world in which I am prepared to live, so I baked us a big batch of Healthy Peanut Butter Cookies.
I am a fan of New Year’s resolutions, if for no other reason than they give me pause to reflect on areas of my life I can (and should} improve. In 2014, I’m striving to take time to be grateful each day, to revive my languishing French language skills, and (by request of my ever-patient husband) to be on time.
The exercise of setting New Year’s resolutions—placed sensibly, if cruelly immediately after the gloriously excessive holidays—leads many of us to conclude that we need to better our diets. Now, I know last Thursday I told you that I can’t live on cookies and cheese dip alone, but that doesn’t mean I’m prepared to cut sweets out of my life. I value my personal happiness too dearly and know myself too well to try. Healthy Peanut Butter Cookies are for those of us who want to eat a more balanced diet, but refuse to sacrifice our cookies and milk.
Made with whole wheat flour, flaxseeds, gobs of peanut butter, and crunchy roasted peanuts, Healthy Peanut Butter Cookies are packin’ fiber, protein, and omega-3 power. The moisture of Healthy Peanut Butter Cookies comes from the peanut butter itself, so the batter requires only a touch of oil and no butter to hold together and stay soft. Brown sugar adds a note of caramel and the chopped peanuts are a fun, crunchy contrast to the chewy texture of Healthy Peanut Butter Cookies.
With Healthy Peanut Butter Cookies, you can keep your New Year’s resolutions intact, your cookie jar stocked, and your skinny jeans at the top of the “to wear” pile.
Now, I may eat my Healthy Peanut Butter Cookies in my sweatpants instead of those skinny jeans, but I will do so of my own free will. Yes friends, the forecast for 2014 includes healthy cookies and yoga pants. This year is looking good.
Healthy Peanut Butter Cookies
- 1/2 cup creamy peanut butter
- 3 tablespoons canola oil
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg — at room temperature
- 3/4 cup whole wheat pastry flour — plus 2 tablespoons
- 2 tablespoons ground flax seed
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup dry roasted unsalted peanuts — chopped
Place rack in center of oven and preheat to 375°F. Line a large baking sheet with parchment paper or a silpat mat.
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the oil and peanut butter on medium speed until smooth and combined. Beat in the granulated sugar and brown sugar until well combined. Add the vanilla and egg, beating well to fully incorporate.
In a separate medium bowl, whisk together the whole wheat pastry flour, flaxseed, baking soda, and salt. Add the flour mixture to sugar mixture, beating at low speed just until combined (mixture will be very thick and may be crumbly). Stir in chopped peanuts.
Scoop the dough by rounded tablespoons lightly packing it as needed so that the cookies hold together. Drop cookies 1 inch apart on the prepared baking sheet. With a fork, gently press the top of each cookie one direction, then the other to form a crisscross pattern.
Bake for 8 minutes or until lightly golden and the tops look slightly dry (cookies will appear underdone). Let cookies cool 2 minutes on the baking sheet, then remove to a wire rack to cool completely.
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You can also find my post for Healthy Peanut Butter Cookies at Food Fanatic, where I contribute Stealthy Healthy recipes.
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