Whole Wheat Peanut Butter Nutella Cookies

by Marcie
a plate of whole wheat peanut butter nutella cookies

These whole wheat peanut butter nutella cookies are my favorite! I don’t like very many cookies but I do love peanut butter nutella cookies. They’re so soft and almost melt in your mouth. But I didn’t like how I felt sick after eating them. So I created a recipe with healthy ingredients that don’t make me feel yucky. I try to make all my food including treats, with real food and these are no exception. Made with whole wheat flour, organic ingredients, and some healthy add-ins like flax and hemp seed, they are both delicious and healthy. Don’t believe me? Give them a try and see how they taste and how you feel. You’ll never go back to the more processed version.

A plate of peanut butter nutella cookies.

Ingredients I Use to Make Them Healthy

1 cup organic grass-fed butter

2/3 cup organic peanut butter

1 cup organic sugar

1/2 cup organic brown sugar

2 eggs (from my free ranging chickens)

2 tsp vanilla

2 cups organic whole wheat flour

2/3 cup organic unbleached all purpose flour

1/4 cup of a mixture of chia, hemp, flax seeds (optional)

2 tsp baking soda

1 tsp sea salt

1/3 cup organic hazelnut spread (or Nutella)

Feel free to use any regular ingredients in place of organic or healthier.

As I said, I use as much real food ingredients as possible–food that is as close to nature as possible. So instead of butter made from cows in a factory farm setting, I use butter from cows who free ranged on grass. Instead of white factory farmed chicken eggs, get free ranging chicken eggs. Or better yet, eggs from your own flock or a neighbors. See my post on good, better best for more examples! But you’re welcome to use half regular, half organic or any combination.

I strive for at least 80% of the ingredients to be real food. My first item of business in switching a recipe to healthy is using whole wheat flour. I often use all whole wheat flour and food turns out just fine. I also love adding the seed mixture for added fiber and vitamins. My next switch is to use organic sugar. Then organic grass-fed butter. Then free range eggs. I always only have Mediterranean sea salt and real vanilla in my cupboard so that’s easy.

Anyway, this recipe is flexible and forgiving. It’ll be fine if you use regular butter or sugar. Try them and let me know what you think! I think they’re the perfect blend of sweet and salty, a tinsy bit of chocolate, and perfectly satisfying after just one. Especially with a cold glass of raw milk. I need to go make these right now!

Yield: 36

Whole Wheat Peanut Butter Nutella Cookies

a plate of whole wheat peanut butter nutella cookies

Soft, chewy, healthy, and melt-in-you-mouth cookies!

Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes

Ingredients

  • 1 cup organic grass-fed butter
  • 2/3 cup organic peanut butter
  • 1 cup organic sugar
  • 1/2 cup organic brown sugar
  • 2 eggs (preferably local, free ranging)
  • 2 tsp vanilla
  • 2 cups whole wheat flour
  • 2/3 cup organic unbleached all purpose flour
  • 1/4 cup of a mixture of chia, hemp, flax seeds (optional)
  • 2 tsp baking soda
  • 1 tsp salt

Instructions

  1. Cream butters and sugars with a mixer. (1 C butter, 2/3 C peanut butter, 1 C sugar, 1/2 C brown sugar)
  2. Add 2 eggs and 2 tsp vanilla. Mix well.
  3. Add flours (2 C whole wheat, 2/3 C white flour), seeds (any amount up to 1/3 C), 2 tsp baking soda, and 1 tsp salt.
  4. Mix well.
  5. Preheat oven to 350 F.
  6. Scoop hazelnut spread out of jar with a knife and swirl in cookie dough. Repeat 4-5 times until you use half the 13 oz jar or your dough has the amount you want. Don't stir it in! Leave big chocolate chunks throughout the dough.
  7. Using a small ice cream scooper, scoop out dough and place on cookie sheet.
  8. Bake for 10 minutes. Cookies should be a soft and just barely done, not crunch or overdone. They will firm up a bit as they cool.
  9. Carefully transfer to a paper bag spread on the counter. Eat at least one while they're still hot! Yum!

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