Soft Peanut Butter (Skinny) Cookies.. with PPB2014-01-11
- Servings : 14
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
If you’re looking for a healthier version of peanut butter cookies then you’ve found it! These soft cookies taste amazing and are super satisfying too (they have much more of a ‘texture’ than regular biscuits!).
This recipe is easy to make and the cookies can be enjoyed guilt free thanks to the healthy ingredients.. the oats are low GI meaning they release their energy slowly and don’t spike blood sugar levels, butter is replaced with coconut oil, and sugar is replaced with xylitol/sweetener as well as maple syrup/honey (or in this recipe I actually used a calorie-free syrup .. check out my product review for more information!). I also show you how to use PPB (Powdered Peanut Butter) instead of regular peanut butter to save even more calories!
If you fancy making these cookies simply watch the video above and check out the ingredients and method below (I forgot to mention the salt in the video.. oops!!).
This recipe was inspired by Jenna Zoe of Foods to Love.
- 1 cup flour (125g) - I used oat flour*
- 1/4 tsp salt
- 1/4 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 cup (50g) xylitol/sweetener**
- 1/4 cup (60ml) maple syrup/honey***
- 5 tbsp peanut butter/7 tbsp PPB+3.5 tbsp water****
- 1 tsp vanilla essence
- 1.5 tbsp coconut oil (melted)
- Optional - Jam (see note below!)
*you can make your own oat flour by blending rolled oats in a blender or can buy it from Bulk Powders.
**I used xylitol but if you use sweetener e.g. stevia it will weigh less & may taste sweeter – therefore sweeten to taste, I would 1/8 cup (2 tbsp) initially to the dough, adding more if needed!
****I used PPB to reduce the calorie and fat content of the cookies.. if you use regular maple syrup & peanut butter the cookies are 104 calories each, instead of 67 calories each.
Pre heat your oven to 180 degrees C (350 F).
Mix together the dry ingredients into a bowl (except the PPB) i.e. oat flour, salt, bicarbonate of soda, baking powder and sweetener and mix well.
In another bowl mix together the wet ingredients (including the PPB) i.e. maple syrup/honey, peanut butter or PPB plus water, vanilla and melted coconut oil. Mix well.
Mix together the wet and dry ingredients to form a dough.
Break off a heaped tbsp of the dough and roll into a ball before placing on a baking tray lined with baking parchment. Repeat for the entire mixture before pressing the balls down with the back of a wet spoon to form a cookie shape.
Bake for 15 minutes and then allow to cool. Store in an air tight container or freeze for later :)
P.S In the original recipe Jenna flattened the cookies between her palms, having rolled them into a ball and then using the back of a teaspoon (I used 1/4 tsp measuring spoon) pressed a small well in to the middle.. after baking for 10 minutes she then spooned a little jam into the cookie well and baked for another 5 minutes. Hey presto, peanut butter & ‘jelly’ cookies! YUM
*This recipe was filmed in collaboration with Hale Naturals. I do not the promote products featured more than others that I have not featured. This blog post contains affiliate links. Please read my disclaimer page for more information.
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