National Peanut Butter Cookie Day… Made Healthy!

It’s no secret that I love any excuse to celebrate a holiday…even if that holiday is National Peanut Butter Cookie Day! PB cookies are one of my favorite cheats, but at 300 calories per cookie + over 20 grams of fat, they just aren’t on the meal plan. After some kitchen experiments and many failed attempts, I’ve found my favorite clean(er) peanut butter cookie recipe! Grab the kids and head to the kitchen to celebrate this fun holiday!

HP_Ingredients

What you’ll need:

2 Ripe Bananas – Mashed (make sure they’re super ripe, with lots of browning spots)
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
Dash of Salt
1/2 Tsp. Cinnamon
1 1/2 C. Quick Oats (I used Old Fashioned Oats this time, and they worked great!)
1/4 C. Dry Unsalted Peanuts
1/4 C. Semi Sweet Chocolate Chips (if desired…but who wouldn’t?!)

FinalCookies

How you’ll do it:

Set oven to 350 degrees. While oven is preheating, mash bananas and mix together all the wet ingredients – PB, applesauce, and vanilla – with the bananas. Stir in remaining ingredients and mix well. Spoon mixture on to parchment lined baking sheet and flatten just a bit with a fork. Pop in the oven for 20-25 minutes, pull out, let cool, and enjoy!

Nutritional information per cookie (recipe makes 18 cookies): Calories: 121.1, protein: 4.1 g, carbs: 14.1 g, fiber: 2.1 g, fat: 6.3 g, sodium: 25.8 mg.

Xoxo,

Heidi


32 Comments

  1. Monica Paflas - October 2, 2015

    What would be a good veggie and carb to add to breakfast with a protein shake?

    • Team Powell - October 2, 2015

      You can add any non-root/non-starchy veggies and any carb (fruits, whole grains, legumes, etc.), depending on which ones you like!

  2. Monica Paflas - October 1, 2015

    What is the best protein shake I see Chris drink bode’ but wasn’t sure if there was other recommended kind and if I have it for breakfast is it enough protein and carb or dobi need to add something.

    • Team Powell - October 1, 2015

      Hi Monica: Chris and Heidi recommend whey-based protein powders with between 15-20 grams of protein and less than 5 grams of carbs per serving. With this protein shake, you’d add a carb and veggies for breakfast or any high-carb meal, or a fat and veggies for any low-carb meal. 🙂

  3. Liz - August 21, 2015

    We just started carb cycling this week. Love the show and the program. We did want to know, however, why they recommend fat free ingredients as well as the sugar substitutes. With all of the harmful artificial additives found in those products, why wouldn’t we use all natural low-fat products instead? Is the fat free trade off worth it for the harmful ingredients? This is the same with the sugar substitutes. Our bodies recognize pure sugar but not fructose and dextrose. Thank you for your help.

    • Team Powell - August 21, 2015

      Hi Liz: Chris and Heidi do recommend all natural products, however, they wanted to offer enough options in their program so that it would be easier for people, who might not be used to eating healthy, to be able to make the transition to healthier eating. I hope that makes sense. All natural is always the best option. As far as sweeteners, Chris and Heidi recommend Stevia and Xylitol. And welcome to carb cycling!

  4. Misty - July 18, 2015

    Just made these! OMG! They are So Yummy! Love that just one satisfied my peanut butter/chocolate craving for the day! Thanks for posting this recipe! Love it!

  5. Joni - June 29, 2015

    Hi Heidi, these look great, but I’d like your thoughts on why you use/recommend low fat peanut butter rather than pB in its natural form. The fat in peanuts is one of the qualities that make nuts healthy, and when fat is removed from foods, it is most often replaced with sugar/sweeteners. I see low fat ingredients in other recipes too. Is this just for calorie counting? I avoid foods that are processed to be low fat (not that way in their natural form). I do eat 0% fat Greek yogurt unflavored. I’d love to hear your thoughts. Thank you.

    • Team Powell - June 29, 2015

      Chris and Heidi do include healthy fats in their carb cycling program, in fact, every low carb meal has a portion of a healthy fat. Since this is more of a “treat,” it’s best to watch those calories while still getting to eat that treat. Hope that helps!

  6. debi - June 23, 2015

    Would this be a cheat day cookie?

  7. Manuela - June 14, 2015

    Dear Heidi, I would like to Buy you Books because I need to loose 13 kg ( I got married 14 months ago and I was 57 kg and now I am really Fat)…. for the wedding I did a special diet. It was based on soja only and I lost 7 kg in 30 days, but since I have introduced normal food it was a disaster… Could you suggest me the way to be Healthy and more confident with my body,Please? And could you suggest me the book you wrotten for learning the way to get it and to mantein it?
    Sorry, I know you have s/things more important to do but I really need help by understanding the way to Follow for ever. Tnx…. Manu

  8. Nicole - June 12, 2015

    Hi Heidi,
    I am a huge fan of you and chris and I recently just bought your book and read through it in a day! I have lost 45 pds but have plateaued for a yr! I workout 5 days a week and both my nutritionist and trainer say i shouldnt go below my 1700 calorie intake as a 220lb woman… I guess I am confused on how many calories i should consume… Your book says if you have a 3500 defecit from your BMR then you will lose a pd a week… Well 1700 is about 4900 defecit a week a nothing is changing.. And then after reading your book it says calories should fluctuated between 1200-1500… So i am not sure what to do?! I plan on doing the classic carb cycle and so should I just focus on portion size and let calories fall into place? Thanks for your time… Or anybody else that has an answer I would greatly appreciate! Im still motivated and have hope I just wanna figure this out!

    • Team Powell - June 13, 2015

      Congrats on those 45 pounds gone – that’s awesome! Chris and Heidi do recommend 1200 calories on low carb days and 1500 calories on high carb days, with up to an extra 1000 calories on your reward day. If you follow the portion sizes recommended in the book, you should automatically hit these calorie guidelines. You can do this!

  9. Shelly - June 12, 2015

    I made this with PB2. Was so good

    • Beth - June 16, 2015

      did you make 1/3 cup of PB2 or did you just use 1/3 cup of the powder? Thanks!

  10. Jennifer - June 12, 2015

    Very delicious! Just made them. My kids loved them too. Thanks so much for sharing!

  11. Theresa - June 12, 2015

    thank you for this , I am allergic to eggs ! This is perfect And what do you think of Paleo diet ?

  12. Roxanne Chase - June 12, 2015

    Thank you for sharing. Can I use course chopped pecans instead of peanuts? If so, how will that change the nutritional value?

    • Team Powell - June 12, 2015

      From what I can figure out, using pecans will add about 5 calories/cookie. Enjoy!

  13. Rose - June 12, 2015

    When it asks for vanilla, is that vanilla extract? You can tell I’m not a baker lol. I can’t wait to try this recipe. I think my boys will love it. Always trying to find healthy snacks for them.

  14. Krista - June 12, 2015

    These look great! I’ve never used mashed bananas in my baking – do the cookies have a strong banana taste? Thanks!

  15. melissa - June 12, 2015

    The PB cookies look yummy and healthy for you I am going to try to make them this weekend Love you Heidi I am 360 ponds trying to lose weight and I love my sweets this is perfect Thanks have a great weekend

  16. karla - June 12, 2015

    Thank you for the recipe Ill have to make them, I’m always looking for yummy ideas to help with me trying to lose weight I hope you post more recipes

  17. kmd - June 12, 2015

    Just FYI: putting the bananas (in the skins) on a baking sheet and baking them at 300*F for 40 minutes will turn firm, unripe bananas into soft, ripe ones. Probably half that time would work for this recipe.

    Full instructions here: http://www.thekitchn.com/can-you-quickly-ripen-bananas-in-the-oven-for-lastminute-banana-bread-putting-tips-to-the-test-in-the-kitchn-201764

    • Kristen - June 12, 2015

      I’ve tried this several times and it never works for me! Wish it did! Does it actually turn out for you?

    • Team Powell - June 12, 2015

      Yes! 🙂

  18. sylvia - June 12, 2015

    I guess,instead of applesauce,you could also use almondmilk.

    • kmd - June 12, 2015

      Probably not, actually. You’d want something as viscous as applesauce – almond milk is much too thin. I’m guessing that applesauce is an egg substitute in this case, as well as a natural sweetener. I would use more banana in place of the applesauce if you really needed to use something else. You could also probably use 2 eggs (1 large egg is about 1/4 cup, so you’d need 2 to replace 2/3 cup of applesauce), although that would change the calorie count and they’d be slightly less sweet.

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