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Healthy Peanut Butter Cookies (no refined sugar!)
These healthy peanut butter oatmeal cookies have become our go-to snack! They are..
- high in protein and fiber
- gluten free (be sure to use certified GF oats)
- dairy free
- refined sugar free
- only 7 ingredients
Healthy peanut butter cookie ingredients
- quick cooking oats blended into oat flour
- peanut butter
- baking soda
- vanilla extract
How to make no sugar peanut butter cookies
Let’s break down the ingredients..
Quick cooking oats blended into oat flour
Oats are a great source of fiber, they are filling and they help stabilize your blood sugar! Plus, gluten free oats are readily available, meaning this can be a gluten free healthy peanut butter cookie!
Pulse the quick cooking oats in a blender for about 20-30 seconds until you have “oat flour”. By blending the oats, we’re creating an awesome flour alternative, plus the cookies have a smoother texture.
I used creamy peanut butter, but if you like the texture of chunky peanut butter, substitute that! I have not tried a natural peanut butter, but that could be a great option to reduce the amount of sugar.
Baking soda is a leavener, which helps to give lift to the cookies.
Salt and vanilla extract
Salt and vanilla extract are both added to enhance the flavor of the cookie.
Honey is used to add a little bit of sweetness to the cookie. It also acts as a binder to hold the dough together.
Eggs are also a binding ingredient and a leavener. They help give the cookies rise.
How to store and freeze healthy peanut butter cookies
Store the cookies on the counter in an airtight container for up to 3 days.
To freeze the cookies
Wrap 3-4 cookies together using plastic wrap. Place the bundles inside a ziplock bag and place in the freezer for up to 4 months. To thaw, place a bundle of cookies on the counter for 1 hour.
- Spray the 1/4 cup with non-stick cooking spray before adding the honey, it will slide right out!
- Use a hander mixer to combine all the ingredients – the dough will be thick!
- I really like using this cookie scoop to make evenly sized cookies.
- You’ll probably be able to fit all the cookies on one pan since the cookies don’t spread much.
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- 1 cup quick cooking oats blended into oat flour
- 3/4 cup peanut butter
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/4 cup honey
- 1 egg
- Preheat the oven to 350º F.
- Measure out 1 cup quick cooking oats and place in a blender for 30 seconds to make oat flour.
- In a large mixing bowl, combine the oat flour, peanut butter, baking soda, salt, vanilla, honey and egg. Use a hand mixer to combine - the mixture will be thick.
- Use a cookie scoop (my cookie scoop is about 1.5 tablespoons) to scoop dough balls and place on a silicone lined baking sheet. Press the dough balls down using the palm of your hand. Create a criss-cross pattern on the top of each cookie by pressing a fork into the dough. If the fork sticks to the dough, wipe the fork on a paper towel sprayed with non-stick cooking spray. Because the cookies won’t spread much, you can place them closer together and probably fit all of the dough on one baking sheet.
- Place the baking sheet in the oven and bake for 10-12 minutes. The cookies will be soft and tender when they come out of the oven - allow them to cool and firm up on the baking sheet for 10 minutes before moving them to a cooling rack.
- Store the cookies in an airtight container on the counter for up to 3 days. These cookies can also be frozen. Wrap them in bundles of 3-4 cookies in plastic wrap then place inside a ziplock bag and place in the freezer.
To make gluten free healthy peanut butter cookies: Be sure to use certified gluten free oats.