Peanut Butter and Cranberry Cookies

These cookies use crunchy peanut butter as both the fat and the primary flavor, which means there is no traditional butter or flour in the recipe. Coconut sugar provides a caramel-like sweetness, and dried cranberries add tart pops of fruit throughout. The result is a chewy, nutty cookie that tastes far more decadent than its simple ingredient list suggests.

A Treat That Still Fits Your Nutrition

Each cookie has 123 calories and 3g of protein, which is reasonable for a homemade treat. Peanut butter provides healthy fats and a small amount of protein that makes these more satisfying than cookies made purely from sugar and refined flour. Coconut sugar has a lower glycemic index than white sugar, so these will not spike your blood sugar as sharply as a typical cookie would.

Baking Notes

These cookies spread during baking, so leave plenty of space between each ball on the tray. Swapping the trays between shelves halfway through ensures even baking. They will look slightly underdone when you take them out of the oven, but they firm up significantly as they cool. Pulling them too late will result in dry, crumbly cookies instead of chewy ones.

The batch makes 20 cookies, and they store well in an airtight container at room temperature for up to a week. They also freeze well if you want to bake ahead and defrost them as needed.