Peanut butter cookies

I don’t know about you, but I’m all about a great cookie. Sorry, a great, HEALTHIER cookie. Since becoming a Mom, I’m all about unprocessed and no refined sugar options for my kids.

Do you know how hard that is? Extremely hard! You can’t find these options at the grocery store unless you want to pay a hefty price at checkout. So my baking skills have really improved in the past three year, and I actually love it. Knowing that I’m making something that is healthy and good for their bodies. Lily is old enough now that she can help me with the baking, and we have a ton of fun together.

One of our favourite cookie recipes are these peanut butter cookies. They are fluffy, slightly chewy and filled with peanut butter! What I love so much about this recipe is the use of oat flour. Oats are packed with nutrients and great soluble fibre. Also they are gluten free! Overall, they are great substitute for an processed flour. And don’t think you have to buy the oat flour. Simply add some rolled oats to a food processor, and chop until it’s a flour consistency. The trick with using oat flour is to let the finished batter sit before you shape your cookies. This will give time for the oats to absorb the moisture, and soften before baking. Oats are hardy, and take longer to cook. So it’s important to let the batter rest so you don’t end up with a overly chewy cookie.

Maple syrup is my sugar of choice because I love the toffee flavour it’s add, if you use high quality maple syrup. If you use honey, I add about one fourth less because honey is sweeter than the syrup.

What’s great about this recipe is the use of Natural Peanut Butter. Don’t be worried about it’s flowing consistency. The oat flour will help absorb the moisture and create a thicker batter, as you let it stand. Not a peanut butter fan. You can use other nut butters. My second favourite is Almond Butter, and I even like to add sliced almond on top before baking.

As you see below, I have an egg OR Flaxseed meal. My go to is flaxseed as an egg substitute because it’s easy to make and works really well. I haven’t had a a recipe fail with it yet. You simply mix a 1:1 ratio of the flaxseed meal and water to create a gel like substance. The trick is to let it stand for 10 mins to really thicken. So be sure to do this ahead of time.

Honestly you are going to love these cookies. My oldest Daughter cheers every time we make them!

Healthy Peanut Butter Cookies

Prep time: 10 mins

Cook time: 10 mins


  • 1/2 cup of Natural Peanut Butter
  • 1/4 tsp Baking Soda
  • 1 cup Oat Flour
  • 1 egg or 1 tbsp of flaxseed meal mixed with 1tbsp of water
  • 1/2tsp of Vanilla
  • 3 tbsp of Maple Syrup


  1. Preheat oven to 350
  2. Combine vanilla, egg or egg substitute, maple syrup and peanut butter. Mixed till all combined.
  3. Add oat flour and baking soda
  4. Let batter sit for 10 mins for oats to absorb moisture.
  5. Roll into 1 inch balls and press down (it’s important to do this because the cookies won’t spread while baking)
  6. Cool and enjoy!

Hope you enjoy this recipe!

Jaclyn Yvonne

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