Saturday, February 1, 2014

Healthy Peanut Butter Cookies

Valentine's Day is fast approaching. It's a holiday that is filled with sugary treats loaded with everything you gave up at the start of the year so you could finally get in shape. This year can finally be the year you don't have to fall off the healthy bandwagon on Valentine's Day, and you won't even have to give up the delicious sweets you love. 

I put extra effort in to make sure these cookies were extra good, which is why it took me multiple tries of switching up ingredients and changing measurements to get them just right. These peanut butter cookies are delicious and packed with healthy ingredients. They are super easy to make, only require a few ingredients, and are a sure hit with any peanut butter lover.

You will need:
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1 heaping teaspoon cinnamon
  • 1 cup PB2 powdered peanut butter, can also use the chocolate PB2 for a chocolate cookie
  • 2 packets sweetener of choice, or can use 1 tablespoon white sugar or agave nectar or honey
  • 1/3 cup plus 1 tablespoon (or 2 tbs if your dough is dry) almond milk
  • 1 teaspoon vanilla extract
  • OPTIONAL: 1 tablespoon chia seeds
  • OPTIONAL: festive sprinkles as topping, or top with raisins, or chocolate chips
*Word of the wise, if you are going to use whole wheat flour instead of almond flour you will need a tad less than 1/2 cup almond milk (more if your dough is dry though), you will want to use a bit more sweetener, and you will need more baking time than almond flour. You might want to add 1 tablespoon of unsweetened apple sauce to moisten the cookies up as well. Personally, I liked the almond flour cookies much better.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper, or tin foil. If you use tinfoil spray a light coating of non stick cook spray on it so the cookies won't stick. 

In a large mixing bowl combine almond flour, PB2, almond milk, and vanilla extract. 

While stirring, gradually add in baking powder, cinnamon, sweetener, and any extras you want to include.

If the dough forms and is too runny add a pinch more almond flour, or if it is too runny add in a little bit more almond milk.

Once the dough is fully formed, scoop 1 tablespoon of dough onto cookie sheets. Leave a little bit of space between cookies. Repeat until all dough is used up.

Next you need to press down the dough. I used a fork and made criss crossing lines pressing my dough down, like a traditional peanut butter cookie. You will want to spray the fork with nonstick cook spray on both sides so dough won't stick to the fork. Recoat the fork with spray as needed.

Finally, add any toppings of your choice. I sprinkled my cookies with Valentine's Day sprinkles for a festive feel. Bake at 350 degrees for 10 minutes. Check at the 8 minute mark. Cookies are done when the edges turn a light/golden brown.

Allow to cool and remove from baking sheet with a spatula. 

Nutrition per serving (1 cookie):
Calories: 49
Carbs: 4
Fat: 3 grams
Protein: 3 grams
Sodium: 71mg
Sugar: 1 gram

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