Peanut butter cookies

May 28, 2016

Healthy peanut butter cookies recipe

Peanut butter cookies

This one’s for all the peanut butter lovers out there…

As cookies go, these are the best of both kinds – soft in the middle and crispy on top, with plenty of crunchy bits in between.

A healthy way to curb sweet cravings, they can be used with a variety of nuts. Just choose your favourites and follow our formula below.

Use the best peanut butter you can find for these – one that’s only made with peanuts and a pinch of sea salt.

Makes 8 cookies

You will need:

  • 1/2 cup (60g) pecans, walnuts, hazelnuts or almonds – ground into a powder (we used walnuts)
  • 1/3 cup (40g) spelt flour
  • 2 tbsp nuts (any of the above, or unsalted peanuts), roughly chopped
  • 1/2 tsp natural vanilla
  • 1 tsp cinnamon
  • 2 tbsp smooth, natural peanut butter* (we use Meridian peanut butter)
  • 3 tbsp honey
  • 1/3 cup (60ml) milk
  • 1 heaped tbsp good quality raisins (optional)
  • Topping – 1 tbsp chopped peanuts, sesame seeds, dessicated coconut or any of the above nuts, chopped (we used coconut)

*If your peanut butter doesn’t contain any salt, add a pinch at stage 2 below.


  1. Heat the oven to 165c and grease or line a baking tray.
  2. Put the ground nuts, flour, chopped nuts, vanilla, cinnamon, peanut butter, honey, milk and raisins (if using) into a large bowl and beat well until the mixture holds together and starts to firm – it will be quite sticky.
  3. Spoon teaspoons of the mixture onto the baking tray and flatten slightly. Sprinkle with your chosen topping.
  4. Bake for 25-30 mins until golden brown. If you like your cookies crunchier, bake them for around 35 minutes. Allow to cool on the baking tray for a few minutes, then transfer to a wire rack to cool completely.

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