In the first 2025 issue of Fermenting Solutions I laid out a goal for creating a "Healthy Dessert".  Ultimately, I plan on actually creating several, but the first one that I am trying to perfect are Peanut Butter Cookies.  This recipe isn't quite yet perfected, but I consider it good enough to share at this point.  I will update this page as I iterate on this healthy dessert.

So what makes a healthy peanut butter cookie?  For me, it's all about increasing the protein content and decreasing the carb content.  This isn't a low calorie dessert.  It is also sweetened, but using a sweetener that I find to be better than others.

• 1 cup No Sugar Added Peanut Butter (I like to keep it local and use Nutty Novelties' Classic Crunchy Peanut Butter)

• 1/2 cup Real Maple Syrup

• 1 tsp Vanilla Extract

• 1 cup finely ground Almond Flour made from blanched almonds

• flaked salt to taste

Why Maple Syrup?  There is more and more research coming out showing that real maple syrup has benefits over many other forms of 'sugar'.  I specifically chose it for the recent studies showing that it helps reduce abdominal fat.

• Mix Peanut Butter, Maple Syrup and Vanilla Extract until well blended

• Mix in Almond flour until it's a consistent mixture

• Use a spoon to drop mixture onto parchment paper placed on a baking sheet

• Lightly smash down cookies with a fork

• Sprinkle flaked salt on top of cookies

• Bake at 350° F for 15 minutes

• You can prevent the fork from sticking to the cookies by using the heaviest fork you can find and dipping it in some of the flour you're using before pressing.

• I find the cookies have a better texture by rotating the baking sheet half way during baking.