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Healthier Peanut Butter Cookies

These peanut butter cookies are just like grandma’s, but changed up just a little to boost the protein and reduce the sugar. Oh, and they’re gluten-free. Make this one your new classic peanut butter cookie recipe!

Posted By: Lauren Benning
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Prep Time: 10 | Cook Time: 12-14 | Ready In: 22-24
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US Metric

Makes 20 cookies

  • 6 Tablespoons unsalted butter, softened
  • 11 packets good-tasting stevia extract OR 1/4 teaspoon pure stevia powder
  • 1/2 cup (4 oz) light brown sugar, firmly packed
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 yolk from a large egg
  • 1 1/3 cup (6.5 oz) dry roasted peanuts
  • 1/2 cup plus 2 Tablespoons oat flour
  • 2 Tablespoons (.5 oz) whey protein powder OR 2 Tablespoons coconut flour
  • 1/4 teaspoon baking soda

Cooking Process:

Preheat oven to 350 degrees Fahrenheit.

Add peanuts to food processor and pulse a few times. Process peanuts for 1 minute, or until you get a coarse meal. Scrape down sides and grind peanuts until a smooth butter forms. Add softened butter, stevia, sugar, sea salt, vanilla, and egg yolk, and process 10-20 seconds, or until creamy. Add oat flour, whey protein, and baking soda to food processor in a circular motion, sprinkling the dry ingredients around the blade. Process for a minute or so until mixed thoroughly with no streaks of flour present, scraping sides of food processor down once during processing. Remove dough ball from food processor and refrigerate for later use, or bake immediately. Form 20 dough balls, setting them on a parchment paper lined cookie sheet. Press balls a bit flat with your hand. Make crisscrossed marks on top of each cookie with the tines of a fork. Bake 12-14 minutes, or until cookies are slightly browned at edges. Let cookies cool on baking sheet a couple minutes before removing to a wire rack. Cookies will firm as they cool, which takes 10-20 minutes.

*You can use 5.5 Tablespoons nonhydrogenated shortening or coconut oil in place of butter to make these cookies dairy-free.

Purevia (available in grocery stores) and NuNaturals stevia packets have both been found to yield delicious results with no aftertaste.

*You can replace brown sugar with an unrefined sugar like turbinado sugar (evaporated cane juice). Palm sugar is not recommended as a replacement since it leaves a tangy aftertaste in the cookies. If you use turbinado sugar, grind it to a finer consistency in your food processor and reserve it for later use in the recipe.

Nutritional Information:

~8g net carbs, 121 calories, 3.4g protein per cookie

Let’s compare these nutrition facts to those of Classic Peanut Butter Cookies:

28.5g net carbs, 252 calories, 0g protein per cookie