Healthy peanut butter cookies with a flourless option! These cookies are gluten-free, vegan, no refined sugar, and only 5 simple ingredients!
Be sure to also try my 3-Ingredient Cookies, 3-Ingredient Brownies, and Oatmeal No-Bake Cookies next!
Holy-moly these healthy peanut butter cookies are AMAZING! No joke you are going to want to eat these treats all day long... even before they make it to the oven! Really, since they are vegan you can even eat it before cooking like this edible cookie dough - just make sure to heat treat flour before eating raw cookie dough! And if you want a healthy no-bake peanut cookie, try these oatmeal no-bake cookies.
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Why these cookies are awesome
These healthy peanut butter cookies will blow your mind and can be turned into so many delicious cookies! There is no butter or eggs and they are made with only 5 simple healthy ingredients. Plus, and the dough can be turned into thumbprint cookies - just add a center of blueberry jam, strawberry jam, or hazelnut spread (use dairy-free chocolate for food allergies)!
In fact when I tried this recipe out, my entire family was huge fans and loves them almost as much as ones with oats like these peanut butter protein cookies and healthy peanut butter oatmeal cookies.
I ended up making them twice that night and another batch the next day to have enough for photos. Some turned into healthy peanut butter cookies stuffed with chocolate morsels that were begging to be used from the pantry.
Key ingredients
Please see recipe card below for quantities.
Here's the scoop, all you need is:
- organic peanut butter
- maple syrup (or try one of these maple syrup alternatives)
- vanilla extract
- cinnamon apple sauce
- gluten free flour (or cassava flour for a grain-free cookie)
I used homemade cinnamon apple sauce (or use regular) and boy did this make these cookies AMAZING!
Recipe tip
The dough will be very sticky and the peanut butter you use in this recipe matters for the consistency of the dough. I use Costco organic peanut butter and drain the oil off - use a no-stir peanut butter.
How to make this recipe
Please see recipe card below for full instructions and details.
Step 1: Using a large bowl, mix the ingredients together. If the dough is sticky and too soft then set it in the refrigerator for 15 minutes or until you are able to handle it.
Step 2: Scoop the cookie dough onto the prepared baking pan then use a fork to lightly press down the top (it may stick to the fork so just do it lightly, scrapping it away to flatten a bit). This helps the cookie cook evenly. Don't worry if the peanut butter cookie doesn't look pretty.
Step 3: Bake the cookies.
After the healthy peanut butter cookies bake, remove it from the oven and right away using a fork press it down to create crisscross marks to resemble a tic-tac toe game.
Believe me, these are going to be your new favorite best Christmas cookies! They are made with all natural healthy vegan ingredients. I like to keep these slightly under-cooked because a soft chew cookie is my favorite but if you prefer crunchier just bake these for about 5 minutes longer or until the edges start to brown.
More healthy desserts
I hope you enjoy Healthy Peanut Butter Cookies recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Healthy Chewy Peanut Butter Cookies (Vegan)
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Equipment
- large mixing bowl
- sheet pan
Ingredients
- 1 cup peanut butter preferably organic
- ½ cup maple syrup
- 1 teaspoon vanilla
- 2 Tablespoons cinnamon apple sauce
- 2 Tablespoons gluten free flour or cassava flour for flourless
Instructions
- Preheat the oven 325 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
- In a medium mixing bowl add the peanut butter, maple syrup, vanilla and apple sauce. Mix to combine (it will thicken as you mix) then add the flour and mix completely. Round into 12 round balls and place the cookie dough rounds on the baking pan 2 inches apart. The dough will be very sticky. If needed, set it in the refrigerator for 15 minutes or until you are able to handle it.
- Scoop the cookie dough onto the prepared baking pan then use a fork to lightly press down the top (it may stick to the fork so just do it lightly, scrapping it away to flatten a bit). This helps the cookie cook evenly. Don't worry if the peanut butter cookie doesn't look pretty. After it bakes, press it down again criss-crossing fork marks to resemble a tic-tac toe game and to flatten the cookie.
- Bake for 14 minutes and let cool for about 2 minutes before transferring to a cooling rack to cool completely.
Notes
* Making in warm temperatures could make the dough sticky. If that happens, put the dough in the fridge to harden for about 15 minutes before rolling into balls. *If the dough is still too sticky (depending on the peanut butter used) add about 1 more tablespoon of flour if needed.
Brittany says
I am not sure if it was a peanut butter problem (just used regular old Jiffy), but these cookies did not set. I put the dough in the refrigerator for 15-20 mins to make it more solid, which worked. However, I baked as directed and they did not harden or set. I left them for another few mins and finally took them out hoping they would harden when cooled. Nope. They remain squishy, like a big blob of cookie-shaped peanut butter. They taste good though! A peanut butter blob instead of a peanut butter cookie! It wouldn’t have mattered, but blobs don’t travel well and I meant to bring them to a friend’s house. Oh well, more for me!
Danielle Fahrenkrug says
Brittany, oh dear. The jiffy peanut butter should have worked fine as it is still a thicker consistency, but I wonder if it is any of the additives (like is it the natural kind or does it have high fructose corn syrup). Did the consistency look like the batter in the photos?
Leigh Taylor says
Not really sure what Ive done wrong, (still new to baking) but my cookies didnt expand at all. The dough turned out nice I thought. Easy to handle and didnt even stick to the fork when pressed. But taking them out the oven, they just fall to bits. Damn. Advice please?
Danielle Fahrenkrug says
Hi Leigh! I have not had that happen or heard this troubleshooting from anyone else yet. Mine always turn out chewy. They won't expand which is why you press them down with a fork before baking. Did you make sure to add apple sauce, which helps the cookies bind. What kind of flour and peanut butter was used?
Leigh Taylor says
Only just saw this reply. Its okay, they were fine in the end. They were also chewy and fudgey, I just needed to give them mle time to settle. I didnt have applesauce and couldnt get hold of any so I used a banana instead. They were just small as I didnt realise aboit lack of expanding as new to all this. Ive also made your banana and peanut butter brownies. To die for!
Judy says
Have not made, but wanted to know if I could substitute peanut butter with almond butter. Can't eat peanut butter.
Danielle Fahrenkrug says
I have not tried almond butter but I bet it would work. Just omit the apple sauce and add 1/2 teaspoon of cinnamon. Also drain off any extra oil from the almond butter. If the batter is thick enough to work with, you can add in the apple sauce after mixing the batter. Almond butter tends to be more runny, so that is why I suggest testing the dough out without it first.
Theresa says
Hi! A photo of what the dough is supposed to look like would be very helpful. Mine turned out oily and unworkable. Maybe due to my choice of peanut butter or mixing by hand. I ended up using way more flour than the recipe calls for in an attempt to create something that resembles dough. Also a photo of the formed cookies before going into the oven would be helpful. I still think these will taste amazing. Hope they cook ok!
Danielle Fahrenkrug says
Hi Theresa,
Great idea- I will soon update this recipe with steps for the images, and hopefully a video too. Yes, the peanut butter does matter, as if it is too runny it can may the dough hard to work with. I use organic no-stir, or Costco's organic peanut butter, both with any oil drained off the top before mixing. - Danielle
Joanne says
Just finished baking and oh boy this is certainly over the top. I will be sharing this with friends tomorrow.
I will be making this again.
Many thanks,
Joanne
Danielle | Delightful Mom Food says
Hi Joanne! I am so thrilled you enjoyed and thank you for sharing with friends and taking the time to rate this recipe! Have a wonderful day!