Soft Peanut Butter (Skinny) Cookies.. with PPB

  • 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 Walden Farms Calorie Free Pancake Syrup.. yes, I couldn’t believe it was calorie-free too!! Check out my full review for more information (the syrup is available from Amazon too).

****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.

healthy peanut butter cookies


Step 1

Pre heat your oven to 180 degrees C (350 F).

Step 2

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.

Step 3

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.

Step 4

Mix together the wet and dry ingredients to form a dough.

Step 5

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.

Step 6

Bake for 15 minutes and then allow to cool. Store in an air tight container or freeze for later :)

Healthy Peanut Butter Cookies

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 :)

peanut butter and jelly cookie

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook - here are a selection!!

Almond Cookies

Skinny peanut butter cookies

Peanut Butter Cookies

Skinny peanut butter cookies

Skinny Peanut Butter Cookies

Healthy peanut butter cookies

healthy peanut butter cookies

Healthy peanut butter and jelly cookies

Skinny Peanut Butter Cookies

Skinny Peanut Butter Cookies

Skinny peanut cookies

Skinny peanut cookies

*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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Nutritional Info

This information is per serving.

  • Calories

  • Carbs

  • Protein

  • Fat


Recipe Comments

Comments (26)

  1. posted by Janine on January 20, 2014

    Tried these skinny peanut butter cookies after watching the video and then craving them! I wasn’t disappointed! They were sooooo easy to make, smelled delicious whilst in the oven and tasted gorgeous! I may have left mine in a tiny bit too long as they were crunchy and a little browner than your pics but nevertheless a yummy, healthy treat! X

    • posted by Nics Nutrition on January 20, 2014

      Hurray! Aw thank you so much for your lovely comment & pic.. hehe I thought you added cinnamon or cocoa!! xx

      • posted by Janine on January 21, 2014

        Ha! No, just left them in a bit long!

  2. posted by Alexandra on January 23, 2014

    Just made these using gluten free oats, bicarbonate and baking powder to make them gluten free. No compromise on flavour- they are so moreish and tastey that you wouldn’t know they are clean. I also added agave syrup rather than stevia and reduced the amount if honey. Such great cookies thanks Nic x

    • posted by Nics Nutrition on January 23, 2014

      Great tip! Thank you so much for your comment Alexandra! x

  3. posted by Jane on January 30, 2014

    Made these today the plain peanut butter ones lovely as always. Chocolate ones made with chocolate PPB and the addition of a little cocoa powder and cocoa nibs nice but could do with a little tweaking-any excuse to make more!

    • posted by Nics Nutrition on January 30, 2014

      Happy baking!! Thank you for your great feedback!! xx

  4. posted by Daz on February 25, 2014

    I tell you what goes well with the mix is 1 TSP of Ginger powder, when your mixing the dried ingredients just add the Ginger. I also dont use any salt and you cant tell compared to having it in, also want to say how amazing Nic is she is one in a million and I love her site to bits!

  5. posted by Katie Drew on March 5, 2014

    What would calories be for regular flour and not oat flour

    • posted by Nics Nutrition on March 5, 2014

      Very similar however they wouldn’t contain as many nutrients e.g. soluble fibre :)

  6. posted by Katie Drew on March 5, 2014

    does this dough chill well. And have you heard if people have put Hershey’s kisses on top

    • posted by Nics Nutrition on March 6, 2014

      Yep it chills well :) no I haven’t but nice idea :) x

  7. posted by Anna on March 10, 2014

    Hi Nic, I’m going to give these a try tomorrow, they look amazing! If I used sugar-free vanilla syrup instead of the sweetener and vanilla essence, how much would you think I should use, and do you think it will make the dough too wet? Thanks for your advice!

    • posted by Nics Nutrition on March 11, 2014

      Hello! I’m really not sure I’m sorry.. I guess it would be trial and error, seeing what the texture is like! Good luck and do let me know :) thanks! xx

  8. posted by joanne on May 20, 2014

    Hi nic, can you use spelt flour in this recipe or does it work better with oat flour??

  9. posted by Chloe Stamp on July 10, 2014

    I made these today as the ingredients list included things I already had in the cupboards to experiment with healthy baking. I was not disappointed! The only changes I made was using gluten free oat flour , and I used 3tblspns of truvia as I have a very sweet tooth, with a squeeze of maple syrup (which I am going to try and sub with stevia drops next time). I also added some 90% dark chocolate broken into pieces as an extra treat! They are so delicious I have eaten 3 already

    • posted by Nics Nutrition on July 10, 2014

      Ooh Chloe I loved your pic too, thank you so much!!! xx

  10. posted by Karen on September 7, 2014

    I have literally just taken these out of the oven. They smell delicious and taste great. Next time I will leave them in the oven for 12 minutes only as a few were slightly burnt. Another great recipe from Nic

    • posted by Nics Nutrition on September 7, 2014

      Thanks Karen! Yes everyone’s ovens are different I suppose so it’s good to trial & error recipes!! xx

  11. posted by Connie on September 10, 2014

    Great easy snack added .on top p2b instead jam,all p2b in recipe no nut p.butter.instead all oatflour used:1/3rd whey protein,1/3rd cup almond flour,1/3rd oat flour,used 0caramel wealden instead honey, turned out more cakey than cookie but yummy none the less

  12. posted by Ali Richards on January 2, 2016

    Made these today, they’re lush! I used the Waldens, Xylitol and PPB to keep the calories to a minimum but they were still lovely and sweet.

    How long will they keep in an airtight container do you think? My macro targets only allow 2 per day without sacrificing a meal!!

    Thanks for the recipe

    • posted by Nics Nutrition on January 2, 2016

      Awesome! Ermmm, they never last long enough for me to try ;) hehe do let me know! xx


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