How to Make Soft Peanut Butter Skinny Cookies (with PPB/PB2) | UK Dietitian Nichola Whitehead
Recipe Information
Peanut Butter Cookies
Cultural Context
Peanut Butter Cookies originated in the United States in the early 20th century, gaining popularity as a classic American treat. They embody the spirit of home baking, often made for family gatherings and school events. Today, variations abound, including gluten-free and vegan options, making them a beloved snack worldwide.
peanut butter
🥗Healthier: almond butter
💰Cheaper: sunflower seed butter
Almond butter offers similar flavor with less saturated fat.
granulated sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar has a lower glycemic index.
brown sugar
🥗Healthier: maple syrup
💰Cheaper: honey
Maple syrup adds moisture and a unique flavor.
flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
Preheat the oven to 180°C.
Combine the dry ingredients (oat flour, baking soda, baking powder, and xylitol) in one bowl and mix well.
In another bowl, combine the wet ingredients (calorie-free syrup, melted coconut oil, vanilla extract, powdered peanut butter, and water) and mix until smooth.
Pour the wet ingredients into the dry ingredients and mix until combined.
Break pieces of the dough off and roll them into balls, depending on the desired cookie size.
Place the cookie balls on a baking tray lined with baking parchment.
Press down the cookie balls with the back of a wet spoon to shape them.
Bake in the preheated oven for 15 minutes.
Allow the cookies to cool before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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