Lighter Salted Peanut Butter Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8 cookies
  • 120 gram oats or oat flour
  • ½ teaspoon gluten-free baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine grained salt
  • 1 fresh vanilla bean
  • 60 gram date syrup
  • 40 gram coconut oil, melted
  • 100 gram peanut butter powder
  • 140ml water
  • flaked sea salt
  1. Preheat your oven to 175 degrees Celcius.
  2. Make oat flour by blending up your oats in a blender or food processor. It is very important to sift it after, because blending your own flour does not always give the finest grain. You can blend and sift the leftovers again, until you have 120 gram oat flour.
  3. In a big bowl, mix the oat flour with the baking powder, cinnamon and salt.
  4. Slice the vanilla bean open lengthwise and scrape out the seeds. Transfer them to a second bowl and use the pod itself for e.g. infusing almond milk.
  5. Also add the date syrup, coconut oil, peanut butter powder and water to this second bowl and mix well until the mixture has no lumps of peanut butter powder anymore and is smooth.
  6. Mix the peanut butter mixture with the dry ingredients until a thick dough forms.
  7. Take an ice cream scoop and scoop out 8 even portions of the dough onto a baking tray lined with parchment paper. Flatten them with a fork. They don't really spread out during the baking process, so you can put them pretty close together.
  8. Sprinkle with some coarse or flaked sea salt and bake them for 10 mins in your preheated oven.
Nutrition Information
Serving size: 1 cookie Calories: 128 kcal Fat: 5.5 g Saturated fat: 4 g Unsaturated fat: 0.6 g Trans fat: 0 g Carbohydrates: 14.4 g Sugar: 5.7 g Fiber: 2.6 g Protein: 6.2 g Cholesterol: 0 mg
Recipe by That Healthy Kitchen at