These easy homemade Peanut Butter Cookies are crunchy, soft, chewy and buttery. Using Whole Wheat Flour gives these cookies an extra boost in nutrition while soothing flavor of added pecans perfectly. In the recipe card you find two versions - regular and refined sugar free.
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💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Crisp edges and chewy center
- 2 versions: regular and refined sugar free
- A healthier cookie recipe without loosing flavor
- Delicious and irresistible
🤔 Why use whole wheat flour?
Whole wheat flour includes the bran, endosperm, and germ of the wheat grain which gives it a slightly darker color and makes it so nutritious! Usually it is stone milled to protect the bran and germ. Many people describe its taste as more nutty and earthy than regular all purpose white flour (source).
And yes, let’s not argue here: White Flour is damn delicious! But unfortunately it is only made out of the endosperm portion of the wheat. Many nutrients of the grain are destroyed during the process. This is because today's wheat roller milling machines are fast, tough, and built for mass production. This also allows white flour to be sold cheaply, which can come in handy if you’re on a tight budget but don’t want to miss out on delicious homemade baked treats.
🛒 Shopping tips
Some companies label their flour as "wheat flour" even though it is just white flour. Those companies can use that term because technically all flour comes from wheat. However that termination can be misleading when you want to buy whole wheat flour. It is always good to re-check labels and nutrition facts before buying a new brand or product. Make sure what you're buying is really whole wheat and not just wheat flour!
If you decide to use all purpose flour instead of whole wheat I'd like to recommend you to buy an unbleached kind. Regular all purpose flour that is bleached may contain chemicals, such as chlorine dioxide, nitrogen dioxide, chlorine, calcium peroxide, azodicarbonamide, and benzoyl peroxide. Moreover it may be enriched with toxic iron fillings (source). All just to make it look "clean and pure".
⚪ Storage
As soon as they are cool, place cookies in a cookie jar, air tight container or resealable bag. They will stay fresh at room temperature for several days. To keep fresh longer freeze cookies.
❄️ How to freeze
Wrap tightly, or store in a freezer friendly bag. Squeeze all the excess air out and label with date of freezing. Then store in freezer where they keep fresh for around 3 months. To that take them out of the container in which they were stored and spread them out on a plate until they come to room temperature.
🍪 More cookie ideas
If you're looking for more healthier cookie recipes try these whole wheat ginger apple snaps. They are not only very decorative, but also so satisfying. For a more indulgent and gluten free option you should give these healthier almond crunch bars are go. For more inspiration browse our cookie page!
📖 Recipe
Peanut butter cookies with whole wheat and pecans (vegan)
Equipment
- electric mixer, mixing bowl, spatula
Ingredients
Refined sugar free version:
- 50 g vegan butter (¼ cup)
- 75 g peanut butter (¼ cup)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 135 g whole wheat flour (¾ cup)
- 20 ml plant milk, eg almond or oat (1 tablespoon + 1 tsp)
- 30 g chopped pecans (¼ cup)
Regular version with sugar:
- 50 g vegan butter (¼ cup)
- 50 g raw cane sugar (a little less than ¼ cup)
- 75 g peanut butter (¼ cup)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon ground
- 135 g whole wheat flour (¾ cup)
- 30 ml plant milk, eg almond or oat (2 tbsp)
- 30 g chopped pecans (¼ cup)
Instructions
Refined sugar free version:
- Preheat oven to 180°C / 355°F. In a large bowl, with an electric mixer, beat the butter until creamy. Then add peanut butter and beat together. Beat in your natural sugar choice, vanilla and cinnamon until light and fluffy.
- Now add whole wheat flour and mix together, once the dough gets a bit crumbly add plant milk. Once cookie dough has formed, fold in chopped pecans with a spatula. Take one tablespoon of dough and roll into small balls with your hands. Place onto prepared tray around 4cm (1 ½ inches) apart and flatten with a fork.
- Bake for 11-15 minutes, depending on how chewy or crunchy you'd like your cookies. The longer you leave them in the oven, the crunchier they'll get. Let cool for 5 minutes on the tray before transferring to a cooling rack to cool completely.
Regular version:
- Preheat oven to 180°C / 355°F. In a large bowl with an electric mixer, beat the butter and cane sugar until creamy. Then add peanut butter, vanilla and cinnamon. Beat together until light and fluffy.
- Add whole wheat flour and mix together. Once the dough gets a bit crumbly add plant milk. When cookie dough has formed, fold in chopped pecans with a spatula. Take one tablespoon of dough and roll into small balls with your hands. Place onto prepared tray around 4cm (1 ½ inches) apart and flatten with a fork.
- Bake for 11-15 minutes, depending on how chewy or crunchy you'd like your cookies. The longer you leave them in the oven, the crunchier they'll get. Let cool for 5 minutes on the tray before transferring to a cooling rack to cool completely.
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