There are two types of people in the world: creamy peanut butter lovers and crunchy peanut butter lovers. I happen to be team creamy, but no judgment if you’re a crunchy fan.
Speaking of peanut butter, these healthy Salted Peanut Butter Cookies are as lit as a Christmas tree.
Rather than tell you the virtue of this cookie recipe I am going to tell you the vice: a cookie that is crisp on the outside, with pillowy deliciousness on the inside, rich and peanut buttery, with a sweet n’ salty flavor. It’s like cake meets cookie here, which to me is a match made in cookie heaven.
Flake salt on top makes these cookies sweet & salty
The recipe is super easy: one bowl, seven ingredients, ten minutes in the oven, and two minutes to devour… all of them. And it doesn’t require some of the other ingredients often found in cookies, such as bleached white flour, refined sugar or dairy.
Creamy or crunchy peanut butter would work well here, but I love creamy. Either way, for this recipe I recommend using peanut (or cashew) butter with only one ingredient. i.e. no added salt, sugar or CRAP (CRAP = canola or other unhealthy oils, refined sugar, artificial anything, or processed ingredients).
My favorite brand of peanut butter for both baking and eating by the spoonful is Sant Cruz Organic creamy dark roasted. They also happen to make light roasted and offer crunchy and creamy varieties. One tip: don’t get the one that says “no stir”, as it has palm oil, a controversial ingredient often found in foods (even in high quality organic nut butters).
And I have tried this recipe with almond butter, but it just does not work quite the same as peanut butter.
Double the recipe because these go fast!
I personally love the texture of the Maldon flakey sea salt on top, but if you are not a fan of the salt on top you can sprinkle with coarse sugar before baking, such as coconut sugar or sugar in the raw.
If you don’t have coconut sugar in your pantry as the recipe calls for, what are you even doing with your life? Just kidding, but it is pretty dang awesome. You should try it, for the caramel flavor alone if nothing else. Madhava is my go-to brand for organic coconut sugar. But real talk: brown sugar can be easily subbed here.
Use the tines of a fork to make impressions
These cookies are easy to make and are always a fave, so the recipe can easily be doubled to make 16 cookies. Just toggle the measurements and quantities below to adjust serving sizes.
Now, for my official poll, are you a creamy or crunchy person? Please leave a comment and let me know!
And be sure to let me know if you make this recipe. You can tag me on Instagram or feel free to leave a comment below.
Have a sweet tooth? Try these recipes…
Coconut Mango Pops (vegan, GF)
Chocolate Chip Pumpkin Cake (DF, GF)
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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- 1/2 cup natural peanut butter
- 1/4 cup coconut sugar
- 1 egg or sub one flax egg
- 1 tsp pure vanilla extract
- 2 tbsp coconut flour
- 1/4 tsp ceylon cinnamon
- 1/4-1/2 tsp flake sea salt
Ingredients
|
|
- heat oven to 350° and line a sheet pan with parchment paper
- in a medium bowl add all ingredients except sea salt and mix well
- form dough into eight balls, place on sheet pan, flatten with palm, then make one or two impressions on each cookie with the back of a fork
- sprinkle cookies evenly with flake salt and bake 9-10 minutes
- cool cookies on pan for 5 minutes, then transfer to a wire rack to finish cooling
Original recipe created by Jerran Boyer
www.healthnutchefs.com