So, I have a confession to make. I’m obsessed with peanut butter. I can’t even deny it 🤭.
I love everything that is made with peanut butter, contains peanut butter, or is peanut butter.
My latest obsession are vegan peanut butter cookies. If you haven’t tried them, do it now, you’re life will forever be changed. (Please don’t do it if you are allergic, though!)
So, we established that I care a lot about peanut butter. But I also care a lot about healthy eating.
For that reason, I found myself challenged to make super healthy yet super delicious vegan peanut butter cookies.
It was a bit of an adventure, but the result is undoubtedly worth it. Besides, playing around with the recipe allowed me to bake lots and lots of cookies. 😁
Before I share this fantastic recipe with you, I wanted to quickly talk about some of the things I did to make these cookies as healthy as possible.
If you want to, you can try these out on other recipes to improve the healthiness and nutritional values.
Healthier alternatives for sugar
Instead of sugar, I decided to use date paste. Date paste is probably the healthiest and most nutritious sugar alternative. Plus, it’s super easy to make.
All you need to do is soak 200g (7 oz) of dates overnight in 125ml (½ cup) water. The next day, mix these two ingredients in a blender. And just like that, the date paste is ready.
I love this recipe with the date paste as a sweetener because it tastes so good, and dates are very healthy. Among others, they are rich in fiber, antioxidants, potassium, magnesium, and vitamin B6.
But if you prefer, you can use agave syrup alternatively.
Healthier alternative for oil
This cookie recipe is oil-free. Instead of butter or margarine, I used vegan yogurt, which may sound a bit strange if you’ve never tried it before.
But it works very well and does not affect the taste. I used coconut yogurt because it’s my favorite. But feel free to use soy or almond yogurt as well.
You can also try another healthy oil substitute for baking.
Gluten-free flour alternative
I used coconut flour for this recipe because I find that the peanut butter cookies taste even better with a hint of coconut. Also, coconut flour is gluten-free.
But if you prefer, you can use whole wheat flour.
Peanut butter vs. Natural peanut butte
And now, let’s talk about our star ingredient: peanut butter or -to be more specific- natural peanut butter. What is the difference?
Well, natural peanut butter is just like the regular kind, but healthier; the only ingredients in it are peanuts.
In contrast, regular peanut butter has added oils, salt, and artificial flavorings, which are things I’d rather avoid, if possible.
Also, natural peanut butter is an excellent source of protein and healthy fats.
It also contains many essential micronutrients such as vitamins E, B3, and B6, folic acid, magnesium, copper, biotin, iron, zinc, and antioxidants.
Enjoying these cookies provides you, among others, with the following nutrients:
Alright, let’s get to baking.
⏲️ BAKING TIME
The cookies only need about 10 minutes in the preheated oven. How awesome is that? Thus, they are done before your patience runs thin.
🥘 INGREDIENTS
For the date paste:
- 200 g dates (7 oz)
- 125 ml (½ cup) water
For the cookies:
- 130 g vegan yogurt — I used coconut yogurt
- 250 g natural peanut butter
- 1 tbsp vanilla extract
- 190 g coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
🔪 INSTRUCTIONS
Here’s how you make the date paste:
Soak the dates overnight in water. The next day, mix both ingredients in a blender until you get a smooth paste.
How to make the cookies:
- Preheat the oven to 180 °C (350 °F).
- Mix the date paste and yogurt in a bowl.
- Next, add the peanut butter and vanilla extract and stir well.
- In a separate bowl, mix the coconut flour with the baking powder and baking soda.
- Add the dry ingredients to the bowl with the wet ingredients and stir until everything is well mixed.
- Use about ½ tbsp of dough to form a ball and place it on a baking sheet. Repeat this process until you’ve used up all the batter.
- Grab a cup filled with cold tap water and a fork. Dip the fork into the water, then use it to flatten the cookie balls with it. To prevent the cookies from sticking to the fork, dip the fork into the glass every few cookies.
- Then, place the cookies in the oven for 10-13 minutes. Check after 10 minutes; if they are lightly brown, they are done. But if not, leave them in for a few more minutes.
- Take the cookies out of the oven and allow them to cool before giving them a try!
💭 TOP TIP
Make the cookies with love, and they will taste so much better 😉.
VEGAN PEANUT BUTTER – HEALTHY & EASY
Equipment
- 2 big bowls
- Whisk
- Baking sheet
- Reusable parchment paper (optional)
- Food processor
Ingredients
For the date paste
- 200 g dates
- 125 ml water
For the cookies
- 130 g vegan yogurt — I used coconut yogurt
- 250 g natural peanut butter
- 1 tbsp vanilla extract
- 190 g coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
Date paste
- Soak the dates overnight in water.
- The next day, mix both ingredients in a blender until you get a smooth paste.
Cookies
- Preheat the oven to 180 °C (350 °F).
- Mix the date paste and yogurt in a bowl.
- Next, add the peanut butter and vanilla extract and stir well.
- In a separate bowl, mix the coconut flour with the baking powder and baking soda.
- Add the dry ingredients to the bowl with the wet ingredients and stir until everything is well mixed.
- Use about ½ tbsp of dough to form a ball and place it on a baking sheet. Repeat this process until you’ve used up all the batter.
- Grab a cup filled with cold tap water and a fork. Dip the fork into the water, then use it to flatten the cookie balls with it. To prevent the cookies from sticking to the fork, dip the fork into the glass every few cookies.
- Then, place the cookies in the oven for 10-13 minutes. Check after 10 minutes; if they are lightly brown, they are done. But if not, leave them in for a few more minutes.
- Take the cookies out of the oven and allow them to cool before giving them a try!
📖 VARIATIONS
In the above section on what I did to make this cookie recipe healthier, I listed substitutions for some of the ingredients. Here they are again summed up and all in one place.
If you don’t have dates on hand, forgot to soak them, or simply don’t like them, you can use 140 g (1/2 cup) agave syrup instead of date paste.
If you are not a fan of coconut flour, you can use regular whole-wheat flour instead. Note: any doing so, the recipe won’t be gluten-free anymore.
If you are not into coconut yogurt, feel free to opt for soy or almond yogurt instead. Or use another healthy oil substitute for baking.
👪 SERVING SIZE
This recipe makes 20 cookies, but you can easily make more by doubling or tripling all the ingredients.
In the recipe box, you can easily adjust the amount of cookies you want to make by clicking on the number and sliding it up.
🍽 EQUIPMENT
Here is the equipment you need to make this recipe. You likely already have all that you need at home.
The only exception is the food processor you need for the date paste. If you don’t have one, you can substitute the date paste with agave syrup.
- 2 big bowls
- Whisk
- Baking sheet
- Reusable parchment paper (optional)
- Food processor – for the date paste
- Cup
- Fork
🌡 STORING LEFTOVERS
Store in an airtight container in a cool place. For best flavor, use them up within one week. (If they even last that long 😅.)
So, you have a favorite peanut butter recipe? Let me know. I would LOVE to try it. 😄