Being a woman of a certain age, I’ve been trying to make sure that I get plenty of the important vitamins and minerals I need, focusing on calcium, iron, and folate. And no pills. Instead of trying to reduce calories, or even fiber, fat, or carbs, I instead try get enough important nutrients. It’s a focus on nourishing yourself, not denying. And it’s a lot more fun. For example, I am having lots of dessert lately because I find I need more calcium, and hot cocoa or milk with cookies is a great way to top off my daily requirements. Also, I just get way too full during the day to bother with much white flour or candy or extra junk. Not that I don’t still eat plenty of that!
I declare these cookies officially guilt-free, even though there is still plenty of fat and sugar in them. But, they are dairy free, gluten free (if you care), and so packed with good stuff like tons of fiber and protein. Most importantly, they are an awesome source of folate! Two cookies will get you 20% of your daily requirement. Have those cookies with a glass of (whole) milk, and you’ve got 30% of your calcium covered for the day too. As a bonus, they have 5% of your daily iron!
All this from rich, chewy, peanut-buttery cookies. You’ll never want to eat a Luna bar again.
Guilt-Free Peanut Butter Cookies
- 1-1/4 c. sugar
- 2 T. molasses
- 1 c. creamy natural peanut butter
- 1 t. vanilla
- 2 eggs
- 1 c. peanut flour (I got mine at Trader Joe’s. It’s fairly new.)
- 1 t. baking soda
- 1 oz. raw cocoa nibs (optional, but you should totally get these. So amazingly healthy for you!)
- Preheat oven to 350 degrees. Grease two cookie sheets.
- Mix sugar, molasses, and peanut butter. Add vanilla and eggs and mix.
- Add peanut flour, baking soda, and cocoa nibs and mix. Mixture will be very stiff.
- Make 1 tablespoon balls, or use an 18/8 ice cream scoop and put on cookie sheet. They won’t spread much, so they can be close together. Squish with the standard fork hashes for the traditional peanut butter cookie look.
- Bake for about 10 minutes or until the edges just start to brown. Cool on cookie racks. They will be soft on the inside, but firm up as they cool. Makes 32. Eat at least two for dessert with a big glass of milk!
Notes: You can use brown sugar if you don’t have molasses. I was just out, and found the white sugar/molasses to be better, cheaper, and healthier. You can add chopped peanuts too if you have them on hand. I just never do.