Enjoy a delicious batch of cookies and the goodness of whole grains with these perfectly chewy Whole Wheat Peanut Butter Cookies. This easy cookie recipe takes just 25 minutes and the result is a chewy, crackly, and buttery peanut butter cookie with a boost of extra fibre and nutrition thanks to whole wheat flour.

whole wheat peanut butter cookie with a bite taken out of it

I’m not a cake person, I’m a cookie person.

Cookies are by far my favourite dessert. And yes, even as a Registered Dietitian, food and nutrition communicator and healthy recipe developer, I believe there is room in a balanced diet for cookies.

Sometimes, we just want a classic cookie like these fan-favourite chewy homemade chocolate chip cookies, and sometimes we want a dessert recipe with a nutrition boost. Like healthy banana bread chocolate chip cookies, and now these buttery peanut butter cookies with whole wheat flour.

stack of whole wheat peanut butter cookies with a bite taken out of the top cookie

Why Should I Use Whole Wheat Flour?

In my professional opinion, there is room for all sorts of cookies made with a variety of ingredients in a well-balanced diet. In this recipe for whole wheat peanut butter cookies, a nutrition boost is added by using whole wheat flour instead of all-purpose.

Whole wheat flour differs from all-purpose flour in the way that it is processed, resulting in nutritional differences as well as slight differences in taste and texture.

To make all-purpose flour, the grains of wheat are stripped of their outer layers – the bran and the germ. This leaves just the endosperm, which is ground into flour. When whole wheat flour is made, the bran, the germ, and the endosperm remain in tact. This is the definition of a whole grain.

By keeping the bran and the germ, we’re also keeping several important nutrients. These nutrients include protein, dietary fibre, iron, magnesium, and B vitamins. So when we make peanut butter whole wheat cookies, we get a boost of these nutrients!

whole wheat peanut butter cookies on parchment paper

Ingredients for Whole Wheat Peanut Butter Cookies:

Open the pantry and gather your ingredients! Here’s what you’ll need:

peanut butter cookies ingredients measured out into bowls

Steps to Make Them:

These cookies are really quite straightforward and easy to make. You’ll need about 10 minutes to prepare the cookie dough, and approximately 15 minutes to bake them. In 25 minutes, you’ll have deliciously chewy whole wheat peanut butter cookies!

Notes About These Whole Wheat Cookies:

  • Because whole wheat flour is more absorbent than all purpose, don’t require as much flour as peanut butter cookie recipes that use all purpose flour.
  • I like to use 100% natural peanut butter (just ground peanuts) in my recipe, but you can use any peanut butter variety that you like.
  • If you’re craving chocolate, feel free to fold in 1/2-1 cup of chocolate chips to the cookie dough before rolling it into balls.
stack of whole wheat peanut butter cookies

Storing the Cookies:

You can store the cookies in an airtight container at room temperature, in the refrigerator, or in the freezer. These peanut butter cookies are quite chewy and moist, so they will last longer in the fridge.

They will keep for 2-3 days at room temperature, up to 1 week in the fridge, and up to 2 months in the freezer.

Connect with Hannah Magee, RD!

I hope you love this recipe as much as I do. If you try it, let me know what you think by leaving a rating and a review in the comments below.

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whole wheat peanut butter cookie with a bite taken out of it

Chewy Whole Wheat Peanut Butter Cookies

Enjoy a delicious batch of cookies and the goodness of whole grains with these perfectly chewy Whole Wheat Peanut Butter Cookies. This easy cookie recipe takes just 25 minutes and the result is a chewy, crackly peanut butter cookie with a boost of extra fibre and nutrition thanks to whole wheat flour.
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Ingredients

Equipment

Instructions 

  • Preheat oven to 350F and grease or line a large baking sheet. In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated white sugar.
    creamed butter, sugar, and peanut butter mixture
  • Add the egg and vanilla and mix until well-combined.
    peanut butter cookie dough before flour is mixed in
  • Add in the whole wheat flour, baking soda, baking powder, and salt.
    peanut butter cookie dough mixture before stirring in flour, baking soda, baking powder, and salt
  • Mix again until well-combined, being careful not to over-mix, but ensure that the flour is all mixed in.
    whole wheat peanut butter cookie dough in a large mixing bowl
  • Roll cookie dough into approximately 1.5 tbsp balls and space out evenly on the prepared baking sheet. Gently press each dough ball down with the back of a fork.
    whole wheat peanut butter cookie dough balls pressed down and arranged on a baking sheet
  • Bake in the preheated oven at 350F for 13-16 minutes depending on your oven (15 minutes is the sweet spot for me). Allow to cool on the pan for 5-10 minutes before transferring to a wire cooling rack.
    whole wheat peanut butter cookies fresh out of the oven on a baking sheet
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!