My favorite cookie recipe to make has always been peanut butter cookies. Once I started keeping track of the amount of sugar in the foods I consumed, as well as the type, I began looking for ways to make substitutions. I began swapping out refined sugars for Truvia or agave nectar. I also tend to use more oat or almond flour in my recipes, rather than those made from wheat. For the following recipe, you can use whole wheat flour if that’s what you prefer. They are very filling and yummy, no matter what type of flour you use!
- ½ C Agave Nectar
- ¼ C Brown Rice Syrup
- ⅓ C Canola Oil
- ⅔ C Creamy Peanut or Almond Butter
- 2 T Milk (almond or soy also works well)
- 1 T Ground Flax Seeds
- 2 tsp Vanilla Extract
- ¼ tsp Almond Extract
- 1 ½ C All-Purpose or Oat Flour
- ¾ C Whole Wheat or Almond Flour
- 1 tsp Baking Soda
- ¼ tsp Salt or Salt Substitute
- ¼ – ½ C Chopped Almonds or Peanuts (optional)
- ⅓ C Baking Cocoa + 2 T Oil (optional)
- Baking Sheets
- Parchment Paper
- Combine everything but the two types of flour, baking soda, and salt. Mix well and then sift in the flours, baking soda, and salt (and cocoa/oil combo if you want chocolate PB cookies). Once the flours have been added, the dough should get thicker, but still remain soft. Turn the oven on to 325⁰F so it can warm up while you’re doling out the cookie dough. You can stir in the chopped nuts now too, if you decided to add some.
- Drop large tablespoons of dough onto the baking sheets lined with parchment paper. Each doughball should be about 2 inches apart. If you want to add the little crosshatch feature typical of most peanut butter cookies, then be sure to spray your fork with cooking spray to keep it from sticking to the dough. You can dip the fork in a bowl of sugar the way my grandmother used to do, but these little cookies are already rather sweet. Plus, you don’t want to dis the healthy part of it by adding refined sugar!
- Slide the cookie sheets into the preheated oven and bake them for 12 to 14 minutes. The edges should be lightly brown. If you opted to add the baking cocoa, then you’ll have to watch them closely and make sure they don’t burn. Let the cookies cool for about 5 minutes before taking them off the baking sheets. You can transfer them to a baking rack to cool completely before storing them in an airtight container.
Simple Substitutions Can Make a Big Difference
Just about any recipe can be easily altered to make it healthier. People have begun to use different types of flours to create gluten-free recipes and it’s also simple to swap out refined sugar for a sweetener your body can process easier. It’s also fairly easy to use a lower-carb flour in place of one with a higher number of carbs. It never hurts to try and see what you come up with!
Have you altered any of our favorite recipes to make them healthier?