The Best Healthy Peanut Butter Cookies
Happy National Peanut Butter Day! This may be one of my favorite “food” holidays. We go through peanut butter like crazy in my house. We use it in a lot of things and I can just eat it by the spoonful. I know some of you are doing no sugar January (props to you!) or are trying to eat healthier. Well, I don’t want to ruin anyone’s New Year’s goals. That’s why these are seriously the BEST healthy peanut butter cookies. No sugar, no flour, no oil, and no butter. Say what?! So what makes these so decadent, moist, and sweet?! DATES! I love medjool dates because they naturally sweeten foods and are so good for you. Dates are full of potassium, magnesium, fiber, and antioxidants. Basically, you can feel good eating a cookie for breakfast, before or after a workout, for dessert, etc…you get the point! Also, these peanut butter cookies are SO SO easy to make and only take FIVE ingredients. You’re welcome.
The Best Healthy Peanut Butter Cookies
Ingredients
- 1 cup natural creamy peanut butter (make sure it’s nice and drippy!)
- 1 cup medjool dates, pitted and packed (about 12-13 dates)
- 1/4 tsp sea salt (if your pb is not salted)
- 2 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
- Coarse sea salt or kosher salt for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a baking pan with parchment paper or a silpat mat.
- Make flax egg by combining the ground flax with water. Mix and set aside for 5-10 minutes to thicken.
- Place peanut butter, dates, sea salt, and vanilla in a food processor. Pulse until well combined and no big chunks of dates are left. Make sure to scrape the sides every so often. This may take a couple minutes to get it all combined and a consistent texture throughout. Add the flax egg and pulse until combined.
- Roll into balls and place on baking sheet. Use a fork and gently press down on each ball to flatten and create a criss cross pattern. Bake for 9-11 minutes. Careful not to overbake! They will firm up as they cool. Once done, sprinkle some coarse sea salt or kosher salt on top. Let it cool on baking sheet for 15 minutes. Then transfer to a wire rack to cool completely.
- Enjoy!
