After my freshman year of college, my mom and I flew to Alaska with a small group from our church. Since many Alaskan residents depended on the summer tourism industry for their entire year’s income, we taught Vacation Bible School at the local Methodist church, which basically acted like free childcare for the adults while they worked.
The day before we took off, I baked eight dozen cookies, half chocolate chip and half peanut butter, for our little group to enjoy during our trip. I followed the recipes from my favorite healthy cookbook, and although that chocolate chip recipe turned out perfectly…
The peanut butter cookies weren’t my favorite. The instructions called for chopped peanuts, which I included for everyone else, even though I’m not a big fan of nuts in my cookies (or brownies, for that matter!). They also turned out more crunchy than chewy—exactly the opposite of how I like my cookies!
So over the years, I worked hard to create the perfect recipe for supremely soft and chewy peanut butter cookies, ones full of flavor but made from entirely wholesome ingredients. After lots of recipe testing, my taste testers unanimously agreed…
These truly are the Ultimate Healthy Soft & Chewy Peanut Butter Cookies! They’re just 108 calories and contain no refined flour or sugar, yet they taste just as sweet and nutty and irresistible as traditional recipes. They’re also really easy to make—no mixer required!
Watch how I make them in my video below, then grab the recipe directly beneath the video!
Hi
Are your calories per cookie or slice of cake?
The full nutrition information is included beneath my recipe — that should answer your question! 🙂 I can’t wait to hear what you think if you try these cookies Rukaya!
I’m wondering if these will work if a scoop of vanilla flavored protein powder is added?
No, I don’t recommend adding vanilla protein powder to these cookies. The cookie dough will be dry and crumbly, and it won’t come together properly. 🙂 I’d love to hear what you think of these cookies if you try them Melissa!
I am making these cookies and the batter is like large grit sand and no way will be able to shape into a ball. Do you know what I could have done wrong? Thank you.
I really appreciate your interest in my recipe Diane! Let’s get this sorted out. 🙂 What brand of flour did you use, and how did you measure it?
King Arthur stone ground white whole wheat.
And how did you measure it? 🙂
I see in other recipes I looked at yesterday that the trend is to list ingredients as if everyone is going to weigh them. Unfortunately, I do not have a scale and this was my mistake. Thanks again, I’ll try it again another Sunday afternoon!
It’s still possible to make these cookies without a kitchen scale Diane! I’m just trying to help us figure out how to ensure your cookies turn out perfectly next time. 🙂 If you measured the flour with measuring cups, can you describe how you did that? The more detail you can provide, the better I’ll be able to help you!