Powered Up Peanut Butter Cookies

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.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

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!?

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

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.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

The end result with these cookies is a peanut buttery, fluffy and chewy cookie, with a hint of honey and a burst of vanilla.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

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.)

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

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.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

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

45


Powered Up Peanut Butter Cookies

Ingredients

  • 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

Instructions

  1. 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.
  2. In a small bowl, combine the coconut flour, protein powder, baking soda and pinch sea salt. Whisk together.
  3. Add the dry mixture to the peanut butter mixture and mix thoroughly until combined. Let batter rest a few minutes.
  4. 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.
  5. Bake for 10 minutes until lightly browned on the bottoms. Let cool on baking sheet about 5 minutes before transferring to a cooling rack.
  6. Enjoy cookies within 5 days, stored in a covered container. No need to refrigerate.

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PB&J Blossoms – Back to School Goodies

PB&J Blossoms | Famished Fish, Finicky Shark

I’ve been waiting for this moment. It’s been a great summer. But it’s been an extremely loooong summer.

When your oldest kid goes from private school, to online home studies, to a very looooong summer because he switched school schedules, and your middle child went from public school to summer school short schedule, and your preschooler-well-stopped attending preschool—well, wouldn’t you be counting the days for school to begin too?

I guarantee my husband is, since he is home with them all day long!

PB&J Blossoms | Famished Fish, Finicky Shark

Yes, it’s THAT time of year, when the kids go Back To School! And it’s that time for peanut butter and jelly sandwiches and sack lunches. And it’s time to Fill the Cookie Jar! šŸ˜‰

PB&J Blossoms | Famished Fish, Finicky Shark

Because personally, I’d prefer a PB&J Cookie to a PB&J Sandwich. And these cookies here are just the treat to sneak into your kids school lunches.

PB&J Blossoms | Famished Fish, Finicky Shark

Meet the PB&J Blossom Cookie

Crunchy on the outside, chewy in the middle, with a dollop of sweet sticky jam on top, these cookies are over-the-moon delicious! Trust me when I say, you can’t stop at one.

And the kids really loved helping with these! Especially my Sous Chef Angel, who instructed Jesse and Nicolas just how to roll the cookies in a ball and coat them in sweet sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Never mind if NicolasĀ sneaks a sample of cookie dough here and there. šŸ˜‰

PB&J Blossoms | Famished Fish, Finicky Shark

Can you tell these boys recently got out of theĀ pool? This summer is HOT!

PB&J Blossoms

Ingredients:
1/2 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar, divided
1/3 cup brown sugar, packed
1 egg
2 Tb milk
1 tsp vanilla
1 1/2 cups flour
1/3 cup shredded sweetened coconut
1 tsp baking soda
1/2 tsp salt
1/2 cup seedless jam, any flavor
48 peanut halves

Directions:
Preheat oven to 375F.

In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.

PB&J Blossoms | Famished Fish, Finicky Shark

Add the egg, milk and vanilla and mix well.

Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.

PB&J Blossoms | Famished Fish, Finicky Shark

Using a cookie scoop, scoop into 48 balls.

PB&J Blossoms | Famished Fish, Finicky Shark

Roll each ball lightly to smooth.

PB&J Blossoms | Famished Fish, Finicky Shark

CarefullyĀ roll each cookie ball in the remaining 1/3 cup of sugar.

PB&J Blossoms | Famished Fish, Finicky Shark

Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.

Immediately press a crater into each cookie with the back of a small spoon.

PB&J Blossoms | Famished Fish, Finicky Shark

PlaceĀ 1/2 teaspoon of jam into each cookie crater.

PB&J Blossoms | Famished Fish, Finicky Shark

Top each cookie with a peanut half.

PB&J Blossoms | Famished Fish, Finicky Shark

Serve warmĀ or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.

Recipe derived from Kraft Peanut Blossoms

 

For more cookie inspiration, visit my friends below!

 

PB&J Blossoms

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Number of servings: 48

Per Serving 73 calories

Fat 3 g

Carbs 10 g

Protein 1 g

48


PB&J Blossoms

Weight Watchers PointsPlusĀ®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlusĀ® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup creamy peanut butter
  • 2/3 cup sugar, divided
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2 Tb milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/3 cup shredded sweetened coconut
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup seedless jam, any flavor
  • 48 peanut halves

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl or stand mixer, cream together the butter, peanut butter, 1/3 cup of the sugar and all of the brown sugar, until light and fluffy.
  3. Add the egg, milk and vanilla and mix well.
  4. Combine the flour, baking soda and coconut and gradually mix in to the peanut butter mixture until combined.
  5. Using a cookie scoop, scoop into 48 balls. Roll each ball lightly to smooth. Carefully roll each cookie ball in the remaining 1/3 cup of sugar.
  6. Bake in batches, about 12 cookies per baking sheet, for 9 to 10 minutes, until lightly browned.
  7. Immediately press a crater into each cookie with the back of a small spoon. Spoon 1/2 teaspoon of jam into each cookie crater. Top each cookie with a peanut half.
  8. Serve warm or cool on a wire rack and store. Store covered in the refrigerator up to 2 weeks.