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One of my favorite things about the WFPB diet is that you can “have your cake and eat it too.” To be able to eat a dessert every day and not feel guilty and STILL lose weight, is one of the best things ever. It really helps me and our family stay on this diet and not feel deprived. In fact we are eating more “sweets” now and my kids couldn’t be happier!

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Each week, I try to make a new WFPB recipe and I discovered this one last week from Dr. Fuhrman’s Eat to Live Quick and Easy Cookbook. I highly recommend this cookbook if you don’t have it yet! It has SO many great recipes with pictures and very easy to make.

Last week I decided to try this WFPB Peanut Butter Cookie recipe. I was skeptical, because I LOVE peanut butter cookies, so I knew it would have to be really close to the real thing for me to like it.

Yall. These. Are. Amazing.

Like, I can barely tell the difference between the real thing. The dates and raisins really make the sweetness and it has a good amount of peanut butter. The lentils are a PERFECT substitute for the flour and are great for anyone needing gluten free desserts!

Kid-friendly nutritarian recipe

My kids love these and I had to make a double batch so that we had enough for the week. I just throw them in an airtight container and store in my refrigerator!

This recipe is super easy to make and if you haven’t gotten one already, you will want a high powered blender. I use my blender every single day, sometimes multiple times, and my old traditional one wasn’t cutting it. I haven’t upgraded to a Vitamix yet, although I probably will in the future. Right now, I’m using this Ninja Professional Blender and it’s working well. So if you are looking for a high-powered blender but aren’t ready to spend hundreds, this one is currently $65 on Amazon!

UPDATE: I have now upgraded to a Vitamix and OMG. I had no idea that I was missing out. If you are looking to save money the Ninja is a good starter, but you will definitely want to upgrade to the Vitamix when you can! It is simply amazing and can get foods so much smoother. It is super easy to clean and is worth every penny! I got the Vitamix 5300 from Sam’s Club for about $349 – on Amazon they are around $399, but you can get a refurbished one for about $359 and I’ve heard others say the refurbished ones are just as good.

These peanut butter cookies are great for kid’s school lunches and snacks on the go.

I’m always trying to find new recipes my kids will like in their school lunches that are Whole Food Plant Based. That can be hard sometimes to find foods they like. Plus, peer pressure can be difficult when their friends are eating Lunchables, deli meat sandwiches, Doritos, and Oreos….. At least I can give them some awesome treats that look like everyone else’s but are 100% WFPB!

Tips for cooking lentils – they are so easy!

I did try making these with red lentils and they crumbled and fell apart too easily. Now, I just use green or brown lentils and they hold together great!

Also, many have never worked with lentils before – you do not need to soak them like beans. It is just like cooking pasta – really easy! Boil the lentils in a large pot of water until soft – about 8-10 minutes. I recommend using the dried lentils, rather than canned. The canned lentils contain added salt and are going to be a little too soft so the cookies might not hold together quite as well.

WFPB peanut butter cookies; gluten free; vegan; healthy; whole food plant based, made with lentils no sugar no oil added

WFPB Peanut Butter Cookies Recipe

Ingredients:

Directions:

  • Rinse lentils and boil in a large pot of water for 8-10 minutes, or until soft.  Cooking lentils is just like cooking pasta!  You do not need to soak them. Drain and puree in high-powered blender.
  • Pour lentils into a large mixing bowl and add 1/2 cup of the peanut butter.  Mix until combined.
  • Double check that the dates do not have any pit fragments.  Chop the dates roughly to help with blending. Puree the dates, raisins, vanilla, and remaining 1/2 cup peanut butter in the high-powered blender until smooth.  Pour mixture into lentil mixture and combine with the baking powder.  Mix until well combined.
  • Cover bowl and refrigerate dough for at least 1 hour or overnight. This will make it much easier to form the balls.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or silicone baking sheet.  Roll batter in to 1 inch balls and place on the baking sheet.  Bake for 12 minutes and then use a fork to press down to create the criss-cross pattern.  Bake for another 18 minutes.
  • Let cool on a wire rack.  Makes about 36 cookies.

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nutritarian peanut butter cookies; gluten free; vegan; healthy
Print Recipe
3 from 2 votes

The Best WFPB Peanut Butter Cookies

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Gluten Free, Vegan, Whole Food Plant Based
Keyword: Gluten Free, Healthy, Vegan, whole food plant based, whole food plant based cookies
Servings: 18
Calories: 159kcal
Author: Kim Murphy

Ingredients

Instructions

  • Rinse lentils and boil in a large pot of water for 8-10 minutes, or until soft.  Cooking lentils is just like cooking pasta!  You do not need to soak them. Drain and puree in high-powered blender.
  • Pour lentils into a large mixing bowl and add 1/2 cup of the peanut butter.  Mix until combined.
  • Double check that the dates do not have any pit fragments.  Chop the dates roughly to help with blending. Puree the dates, raisins, vanilla, and remaining 1/2 cup peanut butter in the high-powered blender until smooth.  Pour mixture into lentil mixture and combine with the baking powder.  Mix until well combined.
  • Cover bowl and refrigerate dough for at least 1 hour or overnight. This will make it much easier to form the balls.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or silicone baking sheet.  Roll batter in to 1 inch balls and place on the baking sheet.  Bake for 12 minutes and then use a fork to press down to create the criss-cross pattern.  Bake for another 18 minutes.
  • Let cool on a wire rack.  Makes about 36 cookies.

Nutrition

Serving: 2cookies | Calories: 159kcal | Carbohydrates: 18g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Sodium: 68mg | Potassium: 352mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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