Cookies that are good for you

I cannot exist without baking. It is a big stress reliever for me and I just enjoy trying new recipes so much. So I have looked for some healthy whole wheat and sugar free recipes to make on my detox. I am on day 23 and glad to almost be done! So far I have made some healthy oatmeal raisin cookies, and tonight I am making peanut butter cookies and blueberry muffins. The oatmeal raisin cookies were surprisingly good and I did not miss the regular flour or sugar, just like in the healthy banana bread I posted last week. The peanut butter cookies were very tasty and the cookie dough was my favorite. I would probably cut back on the cinnamon if I made them again, peanut butter, oats and cinnamon are an odd combo. These recipes only have whole wheat flour and no sugar at all, with honey instead, and so far I have really been enjoying eating healthier!

Healthy Peanut Butter Cookies


Dry Stuff 

  • 3/4 c whole wheat flour ( I used a little less, adjust depending on the moisture of the batter)
  • 3/4 c oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • optional: 1 tsp cinnamon

Moist Stuff

  • 1 c smooth natural peanut butter ( I used 1 ¼ cups)
  • 1/2 c honey (easier with liquid honey)
  • 1 egg
  • 2 tsp vanilla
  • optional: 1/3-1/2 c chocolate or carob chips


  1. Combine dry ingredients
  2. Combine moist ingredients
  3. Mix dry and moist ingredients together.
  4. Cool in the fridge for 20 minutes.
  5. Drop teaspoons of batter on a parchment-lined cookie sheet or baking sheet for cookies.
  6. Flatten with a fork if you like.
  7. Bake at 375 for 8-12 minutes – edges will be slightly browned – be careful not to burn as honey browns fast.
1 large egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. whole wheat flour
1/2 c. honey
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
Heat oven to 400°F.Line muffin cups with paper liners or grease well. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy.Fill muffin cups 2/3 full. Bake about 20 minutes or until golden brown.

Makes 12 muffins.

Nutrition (per muffin): 152 calories, 5.5g total fat, less than 1g saturated fat, 1.5g polyunsaturated fat, 98.4mg potassium, 25g carbohydrates, 13.4g sugar, 2.2g fiber, 3.1g protein, 18.4mg cholesterol, 189.6mg sodium, 65.9mg calcium, 47.4IU Vitamin A, 1.3mg Vitamin C, 5.8IU Vitamin D, less than 1mg iron.
Oatmeal Raisin Cookies
1 cup whole wheat flour
112 cups rolled oats
12 tsp baking soda
12 tsp baking powder
12 tsp salt
1 tbsp cinnamon (desired)
12 tsp nutmeg (optional)
12 cup honey
12 cup oil (corn grapeseed or olive)
1 tbsp molasses
egg (beat with 1 tbsp water)
1 tsp vanilla
12 cup raisins
12 cup walnuts
1 1.In a large bowl, mix all the dry ingredients together.
2 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
3 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
4 4.COOL the mix for 20 minutes in the fridge.
5 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7 7.Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

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