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P28 White Chocolate Peanut Butter Cookies

I have a problem.   It’s a P28 White Chocolate Peanut Butter problem.  It’s so delicious, I can’t stop eating it.  I want it all over my body.  Okay, well maybe I just want to eat it.

P28 has a link on their page for Menu Ideas.  I decided to check it out, hungry for new ways to use my new drug, healthy spread.  That’s when I found the lovely words: P28 White Chocolate Peanut Butter Cookies.   I even had all the ingredients on hand except the coconut sugar!  I have not used coconut sugar before, but I’m a big fan of it now!

What the heck is coconut sugar?

According to

Coconut sugar is also called Coconut Palm Sugar.

It is a natural sugar made from sap, which is the sugary circulating fluid of the coconut plant. It is often confused with Palm Sugar, which is similar but made from a different type of palm tree.

Coconut sugar is made in a natural 2-step process:

  1. A cut is made on the flower of the coconut palm and the liquid sap is collected into containers.
  2. The sap is placed under heat until most of the water has evaporated.

I did not find much solid evidence about the nutritional qualities of coconut sugar, but some sources say that has a lower GI index and that it retains some of the vitamins and minerals from the coconut itself.  The calories and carbohydrate amounts are very similar to pure cane sugar though.



P28 White Chocolate Peanut Butter Cookies


1 whole egg

1/4 c unsweetened apple sauce

2 T softened coconut oil

1/2 c P28 White Chocolate Peanut Butter

1 t vanilla extract

1/2 c coconut sugar

1 1/4 c oat flour

1 t baking powder


  1. Preheat oven to 350 ° F
  2. Place all ingredients in a large bowl, mix until well combined.  Matter will be slightly wet.
  3. Using a cookie scoop (or melon ball-er), place each mound on a foil lined baking sheet.
  4. Bake for 12-15 minutes unit edges are slightly golden brown.  Do not over bake.

You should be able to get 20 cookies, nutritional information based on 1 cookie:

calories: 101

fat: 5 g

carbs: 8 g

protein: 5 g

Recipe from:

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