Chewy Peanut Butter Choco-Chip Cookies
If you loved sinking your teeth into a freshly baked peanut butter chocolate chip cookie as a kid but now refrain, you will love my healthier version. Using less sugar, no flour and all-natural ingredients without sacrificing taste, you (as well as your kids) can mindfully indulge in this sweet treat without guilt!
Yields: 16 to 24 cookies (depending on desired size)
Yields: 16 to 24 cookies (depending on desired size)
Ingredients
- 1 large egg
- 1/2 cup coconut sugar see MPM Mini-Bites (or 1/4 cup cane sugar + 1/4 cup brown sugar)
- 1 cup natural no-stir peanut butter I used Whole Foods 365-unsweetened
- 1/2 cup natural chocolate chips I used Ghiradelli 60% Cacao Bittersweet Baking Chips
- Parchment paper optional
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. (or use ungreased cookie sheets) In a large bowl, beat egg with a wooden spoon. Mix in coconut sugar and peanut butter, combining well. Fold in chocolate chips.
- Form dough into balls and place 2-inches apart on baking sheets. Flatten each ball twice with a fork in a crisscross pattern.
- Bake for 10 to 11 minutes or until lightly browned. Let cool.
Notes
Make Ahead and Storage Tips: dough may be prepared 1 day ahead. Store covered in the refrigerator. Let dough come to room temperature before forming cookies. (about 20 minutes) Store baked cookies at room temperature for 3 days or refrigerate for up to 3 weeks. Cookies may also be frozen for up to 4 months.
For more information about coconut sugar as well as healthier chocolate chip choices, look here.
Kid and grown-up approved! These yummy cookies are great for anytime snacking as well as for tucking into lunchboxes. And if you have ‘lil chefs at home, these cookies would make a fun baking project. So get out the aprons, a mixing bowl and spoon and have a blast!
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