Skinny PB Ginger Cookies

As promised, I had found TWO healthy peanut butter cookie recipes. So I am now posting that second one 🙂 I like this cookie better because I am such a spice person! Anyone else this way? I love ginger cookies, pumpkin spice bread, pumpkin spice anything, cinnamon anything, etc. This is a nice fluffy cookie with peanut butter and a hint of ginger, and I added molasses! Only a teaspoon, but I think the molasses is kind of necessary 🙂

Link to the cookies as created by chocolate covered Katie:

Skinny PB Ginger Cookies

Look how pretty they are…don’t they look so light and fluffy??

Peanut Butter Gingerbread Cookies

(with optional choc. chips)

  • 1/2 cup peanut butter (or Sunbutter, almond butter, cashew butter)
  • 1/2-1 tsp powdered ginger (this all depends on how much you like your spices!)
  • 1/3 cup brown sugar (Katie uses Sucanat and says that it makes the cookies taste more similar to gingerbread, but I have never bought this before! Will have to try it)
  • 1 tbsp of sugar (OR 1 NuNaturals stevia packet, or add 1 extra tbsp of the sucanat)
  • 3/4 tsp baking soda
  • 4 tbsp flour, I added an extra tablespoon, hers only calls for 3 (spelt, white, ww pastry, and gf all-purpose are all fine)
  • tiny pinch of salt
  • 2-4 tbsp chocolate chunks, or chips, or broken-up chocolate bar (this is optional, I only added in a few!)
  • 2 tbsp milk or 2 tbsp applesauce
  • 1 tsp. molasses, this is my personal addition and it helped the cookies taste more like gingerbread!
  • 1 tsp pure vanilla extract

Don’t preheat your oven yet because you will want to chill the dough first!!

Just like my other PB cookie recipe, mix your dry ingredients in a large or even medium-sized bowl: brown sugar (Sucanat), sugar, ginger, baking soda, flour, salt. Once this is all mixed very well, add the vanilla, milk or applesauce, peanut butter or nut butter, molasses, and the chocolate chips if you want them! Katie says to chill them at least 30 minutes in the fridge, but I just did the 10 minutes in the freezer and they turned out great 🙂

Now preheat your oven to 350° and stick your dough in the freezer for 10 or fridge for 30 minutes. Lightly spray the cookie sheet and form balls out of the dough (makes 12-16 cookies depending on how you roll them). Bake for just 8 minutes! Again they will look underdone, but this is fine!! Leave them on the cookie sheet for 10 minutes and then remove.

Trust me, these are so good, and check out the nutrition facts on these little tastes of heaven!

Enjoy your warm cookies on this bitter, cold day! Great to have with coffee in my personal opinion. Bundle up and stay healthy!

Skinny PB Ginger Cookies 2

Skinny PB Cookies (Can be vegan too!)

Alrighty guys, so I have a lot of peanut butter lovers in my family, including me! But my dad LOVES peanut butter cookies and frankly, I never was a huge fan of them…weird right? I always just wanted chocolate chip oatmeal as a kid 🙂

But I go back to school in about a week and three days, so my boyfriend will be here in about a week and HE loves peanut butter cookies too. (By the way, most of the recipes on this blog come from me baking and cooking for Luke!) So in short, I wanted to find a healthy peanut butter cookie recipe that I would love too! And I didn’t just find one great recipe, I found two!

Both are from Chocolate Covered Katie’s website (she’s the best) and I will have the links to her recipes for these on here as well. I will give you her exact recipes on here with her version in the parentheses but the bulleted list is my version. My versions with both of these cookies are not exactly vegan…because I did not have any applesauce on hand and so I used milk instead! But I pleased my dad so I take that as a successful peanut butter cookie!

Skinny Peanut Butter Cookies

Skinny Peanut Butter Cookies

  • 1/2 cup peanut butter (or almond or sunbutter)
  • 3/4 tsp baking soda
  • 4 tbsp flour (3 tbsp flour in Katie’s, flour can be whole-wheat pastry, all-purpose white, spelt, Bob’s gf mix all work)
  • 1/4 cup sugar (or evaporated cane juice) but I used plain sugar
  • 2 tbsp brown sugar (or coconut sugar)
  • 2 tbsp milk (2 tbsp applesauce in Katie’s)
  • 1/2 tsp pure vanilla extract (I eyeballed this, could have been 1 full teaspoon)
  • optional: tiny pinch salt

Preheat oven to 350°

First, mix all of your dry ingredients in a large/ medium-sized bowl: baking soda, flour, sugar (evaporated cane juice), brown sugar (coconut sugar), and optional salt. Mix them very well, then add the milk or applesauce as well as the vanilla extract. The bowl really doesn’t have to be huge because this recipe only makes around a dozen cookies! So it’s a small lump of dough when you’re finished.

Finally add in that 1/2 cup of peanut butter, or other nut butter, and stir well until everything is combined. Like I said, I have never made peanut butter cookies before so it was shocking to see how little of flour I needed. I also went half and half on the flour (half whole wheat and half all purpose).

BEFORE you make them into balls, Katie recommended that you chill the dough first for soft cookies. So I stuck my batter into the freezer for ten minutes before forming the balls. This ten minutes allowed me to set up my next batch of cookies!

Form one-inch balls, and you’ll come out with a dozen cookies like me. Lightly spray a cookie sheet and place your dozen cookies on there (they don’t spread out much at all which is nice!) Now, you don’t have to do what I did, but for tradition’s sake, I took a fork and did the criss-cross pattern on each cookie and sprinkled a pinch of sugar on each cookie as well. 🙂

Bake cookies for 8-10 minutes. Katie says 8, then take them out and leave them cool on the cookie sheet for 5 minutes. I was paranoid at how underdone they looked, so I left them in for about 10 minutes, and they turned out great! But don’t get scared when they look underdone. They are mostly peanut butter, so the cookies will appear that way! If you try to make them smaller, her recipe says you can make 16 with only 65 calories per cookie. Either way, they are still under 100 calories, super healthy with your fats only coming from the nutritious peanut butter!

Enjoy! This will definitely be my go-to recipe for PB cookies!

P.S. other PB recipe will be in a separate blog post 🙂