These Peanut Butter Inulin Cookies are the perfect marriage of indulgence and nutrition—rich, tender, and deeply satisfying with that classic peanut butter flavor everyone loves. Unlike many high fibre cookie recipes that compromise on taste, these treats prove that wholesome ingredients can create truly craveable experiences. The natural creaminess of peanut butter creates the perfect base, while miNATURALS Inulin Powder adds subtle sweetness and impressive digestive benefits. These aren’t just another addition to your collection of high fibre cookie recipes; they’re a revelation in how delicious digestive support can be.
Ingredients:
- 1 cup natural peanut butter (just peanuts and salt)
- ⅓ cup coconut sugar or brown sugar
- 2 tablespoons maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup oat flour (blend rolled oats in a food processor)
- 2 tablespoons miNATURALS Inulin Powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ⅓ cup dark chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, combine the peanut butter, coconut sugar, and maple syrup, mixing until smooth and well incorporated. Unlike many dense high fibre cookie recipes, starting with this creamy base ensures perfect texture.
Add the egg and vanilla to the peanut butter mixture, beating until well combined and slightly fluffy. The vanilla enhances the nutty peanut flavor while adding aromatic depth to these high fibre cookie recipes.
In a separate bowl, whisk together the oat flour, miNATURALS Inulin Powder, baking soda, salt, and cinnamon if using. This careful balance of ingredients is what sets superior high fibre cookie recipes apart from the rest.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips if using. The dough will be slightly softer than traditional cookie dough—this is the secret to perfectly tender high fibre cookie recipes.
For best results, chill the dough for 15-20 minutes. This step, often overlooked in high fibre cookie recipes, allows the inulin to fully incorporate and the dough to firm up for easier handling.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a fork, creating the classic crosshatch pattern characteristic of peanut butter cookies.
Bake for 8-10 minutes until the edges are just set but the centers still look slightly soft. Be careful not to overbake—the key to perfect high fibre cookie recipes is maintaining moisture in the final product.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. These cookies will continue to firm up as they cool, achieving that perfect balance between tender and structured that defines exceptional high fibre cookie recipes.
Store in an airtight container for up to 5 days, or freeze for up to 3 months for a protein-rich, fiber-packed treat that’s always ready when cravings strike.
