Nonna’s Peanut Butter Cookies

If we are what we eat…then our children are what we feed them. Junky snack  foods not only offer little bodies chemicals and sugar, but end up taking the place of whole foods.  When kids have filled their tummies with junk, they no longer want to eat whole foods. Over time little taste buds get conditioned to sugary and salty foods. It doesn’t take long and kids refuse to eat nutritious foods.

What can a parent do? The first step is to STOP purchasing highly processed snack foods. Replace them with whole foods. (Check out the “Sweets” section on this site for nutritious alternatives to junky snack foods.) Test out various whole food snack recipes, until you find the ones your family enjoys.

I wanted a high protein cookie for snacking. It took me a couple of attempts, but this recipe is yummy and full of protein. Whole wheat flour, coconut flour, eggs, milk and coconut oil make this treat nutritious. Coconut flour has the 58 percent of dietary fiber the highest found in any flour. It contains 14 percent oil. The remaining 28 percent is water, protein and carbohydrates.

There is no sugar in this cookie recipe. It’s not necessary for Peanut Butter Cookies to be loaded with sugar.  Stevia is the sweetener I used in this recipe and it doesn’t affect blood sugar levels. (If your kids are used to highly sugared sweet treats, add about a 1/4 cup honey and increase the flour by 1/2 cup. Each time you make these cookies, cut back on the honey and the additional flour, until the only sweetener used is stevia.)

Nonna’s Peanut Butter Cookies
These cookies freeze well. So make a double batch.

Preheat the oven to 350 degrees

Yield about 40 cookies.

You’ll need:

2 cups whole wheat flour, sifted

1 cup unsweetened, un-sulphured, flaked coconut (blend in a blender until the consistency of flour)

3 teaspoons stevia powder (6 packets)

½ teaspoon baking powder

1 cup peanut butter

½ cup coconut oil, melted

½ cup whole milk

2 eggs

2 teaspoons vanilla


1. In a bowl, beat together the melted coconut oil, peanut butter, eggs, vanilla and milk.

2. Sift or stir together the flour, stevia and baking powder. Add in the coconut flour. Mix into the wet ingredients.

3. Scoop mixture by the teaspoon full. Roll into balls and flatten on a cookie sheet with a fork dipped in flour. Press the tines one way, then the other for the classic peanut butter cookie grid.

4.  Bake for about 10 minutes. (No need to oil the cookie sheet.) Cool on a wire rack. Enjoy with a tall glass of whole milk.


For a synopsis of Baby Bites: Transforming a Picky Eater into a Healthy Eater, Click Here.

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