This year marks a year of health. A year of happiness. A year of fulfillment. Cooking with a variety of colors in the kitchen will bring us health. Eating as a family and enjoying each other’s company will bring us happiness. And all that combined will bring fulfillment.
Now this is just food focused. Of course, family time, God time and play time add to the mix as well.
But I decided to make my first post of 2016 for the Fill the Cookie Jar, a healthy option. This was my second attempt at experimenting with coconut flour, and researching a variety of recipes, from breads to cookies, to muffins to cakes, to understand the ratio other cooks used. There is a science to baking you know!?
Coconut flour is dry, but absorbent, so less is more. Protein powder is the same. In this recipe I used MRM Veggie Meal Replacement in Vanilla Bean, which is gluten free, whey free, and soy free and all veggie based. It is so good!
I swapped some of the butter fat in typical peanut butter cookie recipes for fat free greek yogurt. (I have a healthy obsession with this stuff!) And I added honey for moisture and natural sweetness as well. And I love the flavor of molasses in the brown sugar. I’m sure you can make these with raw unrefined sugar, but I don’t have any in my house. If I want to go total organic next time, I’ll be sure to use that.
The end result with these cookies is a peanut buttery, fluffy and chewy cookie, with a hint of honey and a burst of vanilla.
My kids couldn’t stay away from these. And when my husband and I came home from dinner after leaving the kids with a tray of cookies and a babysitter, all I found when we returned was a few crumbs and a half a cookie (at least I only made half a batch!).
But I must point out, that after a couple hours, these cookies did not harden, did not flake, did not crumble, and were still irresistibly chewy. (Because I ate those crumbs and half a cookie when I walked in the door-shhh.)
Score! I succeeded with my first gluten free cookie recipe! And yes!! I can give this to my finicky shark when watching his gluten levels!
My five-year-old made these his dinner. I didn’t mind since they are a healthy cookie option, packed with protein.
If you are looking for a new slightly guilt free cookie to satisfy your cookie cravings, give these a try. Nobody ever said, “I wish I didn’t bake those cookies!”
May God bless your 2016!!!
Powered Up Peanut Butter Cookies
Total Time: 45 minutes
Number of servings: 45
Per Serving 56 calories
Fat 3 g
Carbs 5 g
Protein 2 g
- 4 Tb butter
- 1/2 cup packed brown sugar
- 1/2 cup, plus 1 Tb creamy peanut butter
- 3 Tb honey
- 1/4 cup fat free plain Greek yogurt
- 1 egg
- 3/4 tsp vanilla extract
- 1/2 cup vanilla bean vegan protein powder (MRM Veggie Meal Replacement-gluten free, soy free, whey free)
- 1/2 cup, plus 2 Tb coconut flour
- 3/4 tsp baking soda
- pinch Himalayan pink sea salt
- 1/4 cup roasted peanuts, optional
- In a stand mixer or large mixing bowl, combine the butter and brown sugar and cream together until fluffy. Add the peanut butter and mix well. Add the honey and fat free greek yogurt and mix well.Stir in the egg and vanilla and mix until combined.
- In a small bowl, combine the coconut flour, protein powder, baking soda and pinch sea salt. Whisk together.
- Add the dry mixture to the peanut butter mixture and mix thoroughly until combined. Let batter rest a few minutes.
- Drop by rounded tablespoons onto a silicone lined baking sheet spaced 1-2 inches apart. Top each cookie dough mound with a peanut before baking, if desired.
- Bake for 10 minutes until lightly browned on the bottoms. Let cool on baking sheet about 5 minutes before transferring to a cooling rack.
- Enjoy cookies within 5 days, stored in a covered container. No need to refrigerate.