I have been making healthified peanut butter cookies for a long time and we have always loved them. Then one day a good friend of mine brought some of hers over for a party we were having. She's quite the healthy whole foods cook herself and with 7 kids she has also learned to do it frugally. So when I tried her cookies and said dang those are really good the texture is so perfect what's your secret. She told me that actually she didn't want to use that much coconut oil so she replaced half of it with pureed white beans instead. I thought they were super and have been making them that way ever since! They remind me of the classic cookies I used to make for my Dad that he always loved. He even says these taste like them!
Just so you know these make up a great big batch! When it comes to cookies the more the better right!
Just so you know these make up a great big batch! When it comes to cookies the more the better right!
Peanut Butter Cookies
1 1/2 cup coconut oil (she used 3/4 c coconut oil and 3/4 cup pureed white beans)
2 2/3 cup honey
3 cups natural peanut butter
6 cups whole hard white wheat flour
2 teaspoon baking soda
1 teaspoon sea salt
Beat oil,(beans) honey, and peanut butter. Mix in flour, soda, and salt, already sifted together. Scoop spoonfuls and drop onto baking sheets and press flat with a fork. Bake at 350 for 8 minutes. Be careful not to let them get too brown or they will be crunchy. These are very rich. Makes 5 dozen large cookies.
Oh yes...I cannot wait to get my greasy {in a good sort of coconut oil way} little fingers on these.
ReplyDeleteI can definitely see myself making these the first craving that comes along.
ReplyDeleteTammie,
ReplyDeleteI don't have a grain grinder, so if I was to purchase flour, would the stoneground wheat work for this or do you recommend another flour?
My hubby and kids L-O-V-E peanut butter cookies, but my family recipe isn't exactly healthy! I can't wait to try these!!!
Thanks!!!
Jes: Yes you can purchase the stoneground whole wheat flour to try these cookies! The already ground grain does loose it's nutrients quickly after it has been ground but it still has lots of fiber and is a much better option then bleached white flour.
ReplyDeleteThank you Tammie!
ReplyDeleteI'm sorry, but I've got another question!!! :) If grain loses nutrients quickly after being ground, where do you buy your whole grains from then? (I'm in IL) And could those grains be ground up in the blendtec? If not, could you recommend a grain grinder? How do you store your unused grains?
Okay...that was alot more than one questions! sorry!
Jes: I buy the grains whole and grind them myself they don't loose nutrients until ground. I get most of my whole grains either from Azure Standard a whole foods co-op or I buy them from local farmers in my state. Yes you can grind a small amount of grain into flour in the Blend-Tec but I prefer a grinder they are much faster and less noisy. I have used a few different grinders and my favorite is the Wonder Mill! I use it all the time and have had it for 14 years it has never given me any problems it grinds fast and is quieter then most. I buy my grains in bulk and most (especially wheat) store really well. I just keep them in buckets in our storage room in the basement.
ReplyDeleteNo problem totally happy to answer your questions. I hope that helps. Feel free to ask again if you have more!
Hey Tammie, are Great Northern beans the same as white beans?
ReplyDeleteVanessa: Yep! I have also heard them called Navy beans not quite sure why. They are either all the same bean called different things or different beans but so similar you could use any of them and they would work just fine.
ReplyDeleteWhen you puree the beans, do you have to add liquid, or just blend them up as is? (I'm talking about canned/already cooked beans, of course.)
ReplyDeleteRorie: If they are canned you will want to drain them. If you cook your own you will also want the liquid removed. If they are really dry and not blending well then you could add a little liquid back in but you want kind of the refried bean texture.
ReplyDeleteTammie
ReplyDeleteI have a question for you do you do your own canning such as pears. I was wondering what you use in place of sugar. thank you
These are so yummy! We usually like to halve new recipes, but not these ones. The crunchy PB we used was awesome.
ReplyDeleteMy hubbie says they are called Navy beans because they used to be a U.S. Navy staple.
Do you do any recipes GFCF?
ReplyDeleteKristy: All of my recipes are Casein free. But many do contain gluten. I really think a lot of the wheat and grains could be substitued with rice flour, spelt, kamuut or other low gluten/gluten free flours etc. I have not experimented with it much but feel free to give it a try I bet most of them would turn out really good.
ReplyDeleteI made these and all I can say is OMG!
ReplyDeleteThee only thing I found was that they were a bit too soft for my taste, but that did not deter the family from gobbling them down in less that a day!
Thanks for a great recipe and I already blogged about them and gave my readers the link back to here. Yummo!
Made these last week!! They were delicious..
ReplyDeleteUsed soft white wheat, I didn't have any hard white around...
Also, we put carob chips in half the batter and that was devine!
Thanks for another great recipe!
I just made some of these today but since I don't have any coconut oil I substituted 100% pureed white beans for the oil and they still came out delicious! I was a little worried about how much honey was in them because the smell and taste of honey make me sick. But I couldn't even taste the honey in them. I made 1/3 of a batch but next time I will be making a full batch because they were so good! In fact, we took a plate over to a friend's house and they never would have known we had "healthified" them if we hadn't told them. ;) They were soft and sweet. Thanks for a great recipe! I'm looking forward to trying many more on your site.
ReplyDelete