Healthy double peanut butter cookies.


Say WHAT?  Yes, peanut butter is definitely a staple in my daily menu.  I love it.  Actually, more almond butter than peanut but any nut butter I totally heart and I won’t discriminate!  A friend shared this recipe with me about two years ago, well the original recipe, and I’ve morphed it to my taste and preference.  The cookie is light and more delicate versus the unhealthier original pb cookie you’re probably used to.  But this one is totally kid & adult approved!


1/2 cup of peanut butter (creamy)
1/2 cup of coconut oil (solidified not melted)
1/4 cup of honey (I used raw)
1 large egg
1 teaspoon vanilla extract
1 cup of whole wheat flour (King Arthur brand is my preference)
2 tablespoons of oat bran
2 tablespoons of ground flax seed
1 tablespoon of powdered peanut butter (you can find this at the grocery store near the regular pb if you can’t locate it – you can use pb chips)  OPTIONAL
1/2 teaspoon of salt (sea salt)
1/2 teaspoon baking powder
1/2 teaspoon baking soda


Preheat your oven to 350 degrees and line your baking sheets with a Silpat or parchment paper.  Set aside.  In your stand mixer, blend the peanut butter, coconut oil, honey, egg and vanilla together.  Then in a separate bowl, blend the flour, bran, flax, powdered pb, salt, baking powder and soda.  Then add to the wet mixture.  Blend.  The dough is oily due to the coconut oil and this is fine.  Scoop out small balls of dough and drop onto your cookie sheet.  Flatten with a fork (traditional cookie pattern) or with the back of a spoon or whatever you like.  Bake for 12 minutes or until golden around the edges.  Let cool for 2-4 minutes on the baking sheet then transfer to a rack to cool completely.  Enjoy!

— Knead to Cook

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