healthy whole wheat honey peanut butter cookies

My husband decided to mostly quit sugars around 3 weeks ago–after years and years of me urging him to make the switch. He was sitting at the counter, and it was as if a lightbulb switched on. He sat straight up, eyes big as saucers (after hearing more startling statistics from the most recent documentary I had watched detailing the horrible effects of sugar), and he said, “Fine. I’ll go a week without sugar.”

I was completely surprised (after all, his first word was cookie) and excited! He was finally to going to try to improve his eating habits (without me forcing him to when he was at the mercy of the foods I prepared for meal times.) He was saying no to his favorite foods, including cookies.

I’m happy to report that we are now 3 weeks (yes, he has continued on this path for more than the promised week after seeing the amazing results) into this venture, and he is convinced. He’s not happy about the truth (he has even gone so far as to say he doesn’t want it to be true–but he can’t deny what he’s seeing lol), but he sees it. He lost 13 pounds within the first two weeks simply by cutting out all refined sugars. 13 pounds–and he did no exercise regiminet, no cutting fats, no fad diets. The ONLY thing that changed was he stopped eating sugar.

But now that we’re in week 3, he’s wanting a bit of a treat. Just something with a hint of sweetness but nothing that’s full of sugar. I’d tried a few other sugar free desserts, but he was meh about them.

So I offered to make him peanut butter cookies today using honey and whole wheat flour instead of refined sugar or white flour. He was thrilled.

When I went to find a sugar free or honey based peanut butter cookie recipe, I could tell from reading the recipes that they would not taste like or have the texture of a real cookie (years as a chef/bakery owner and homemaker have taught me a lot about recipes just from reading them)–and he is super picky. He simply won’t eat something if it doesn’t have the perfect taste or texture.

I soon realized I would have to create my own recipe since the others were going to be….well…. mediocre at best.

So I found a traditional peanut butter cookie recipe and decided to jazz it up By swapping the white flour for 100% whole wheat Prairie Gold flour, reducing the flour percentage used, and swapping refined sugars for organic honey, I was able to create a cookie that not only tasted great but was actually good for you, too!

I’m warning you, you won’t be able to stop at just one of these babies(yes, I was a bit of a glutton with them.) They are a bit addictive. Also, make sure they are well-chilled before you bake them, be sure to NOT pre-heat the oven and start with a completely cold oven, and feel free to play around with the nut butter used.

I hope this healthy delicious cookie is a blessing to you and yours! God bless and l’chaim!

HEALTHY WHOLE WHEAT HONEY PEANUT BUTTER COOKIES

  • 1-3/4 – 2 CUPS PRAIRIE GOLD WHOLE WHEAT FLOUR
  • 1 CUP PEANUT BUTTER, TAHINI, SUNFLOWER SEED BUTTER, OR ANY NUT BUTTER OF YOUR CHOICE
  • 1 CUP ORGANIC BUTTER
  • 1 CUP ORGANIC HONEY
  • 2 EGGS
  • 1-1/2 TSP BAKING SODA
  • 1 TSP BAKING POWDER
  • 1/2 TSP SALT

In a bowl of a stand mixer (or just a plain large bowl), beat butter and honey until they are well blended and are fairly smooth. Stir in the peanut butter. Add in two wisked eggs. Sift flour, baking powder, baking soda and salt in medium sized bowl. Gently stir the flour mix into the butter mix, taking care not to over mix. You want to basically just moisten the mixture all through.

Line two cookie sheets with parchment paper. Using a cookie scoop or teaspoon, form 12 cookies on each tray. Immediately place in the refrigerator for about one hour.

After one hour, use a fork to make hash marks on the cookie tops. Place cookies into the cold oven and turn the oven on to 375 degrees F. Bake for 6 minutes, and then rotate the pans and swap positions in the oven.

Bake for another 4 minutes and rotate. Now, you will begin to set the timer for 2 minute increments and then check the cookies. You are looking for cookies with a slightly golden top and which are starting to slighlty brown around the edges. (It took me appromately 20 minutes total). When the oven is preheated to 375 F, turn the temperature down to 350 F.

When they are completely done baking, take them out of the oven and let them rest on the pan for 2 more minutes. Then, move them to a cookie cooling rack.

All that’s left to do is eat and enjoy! God bless and l’chaim!

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