peanut butter chocolate chip cookies healthy

This batter comes together in less than 10 minutes. I made these, I added a little unsweetened applesauce to the mixture instead of milk. I also didn’t have any baking powder and I subbed 1 tsp of baking soda instead (there was none of the bitterness that using too much baking soda can produce).

I appreciate the notes making it customizable for you dietary needs. I would never make a promise of gluten free chocolate chip cookies that would not TICKLE your taste buds and fill your cookie-monster-inner-soul with happiness, feel-good-vibes and just general ALL AROUND GOOD THINGS. It’s little things like these cookies that give us some enjoyment during this weird time. Love them.

Great cookies!

Yay! We had chocolate peanut butter at home so I reduced the sugar, and used flax egg instead of egg. If I am not mistaken, you mention (in the ingredients) salt for in the dough and somehow on top.. but I did not see it mentioned in the recipe so was wondering if you suggest to add some salt on top of the cookies as well before baking.
xo. Delicious – my three boys all voted 5 stars and are currently demolishing them. Others have had success with a flax egg. The whole approach to health – body, mind and soul – in Christ! Thanks, just made some, yet to try but look great ?? Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time –. Notify me via e-mail if anyone answers my comment. Being stuck in Toronto during a state of emergency what else to do but bake. Hi Glenna, two thoughts here: 1) Was your peanut butter creamy/drippy or more dry? I substituted 1/4 cup mashed banana for the egg and ground oats for the gf flour, and they came out great. But if you try it, we’d suggest starting with less as it may be more absorbent. I needed to use your tip about including a splash of dairy-free milk.

Appreciated the simplicity of the recipe. Cream together sugars and butter in a mixing bowl until combined. This is a such a GREAT use for chickpeas and I need to check out Xoby Organics for sure! It’s science. If there’s one thing I consider myself to be somewhat of an expert on in the baking world, it’s cookies. I only wish I had made a double or triple batch. All Rights Reserved. I made these on a whim with ingredients I already had on hand, so ended up swapping the peanut butter for almond butter and used regular flour instead of GF, and they turned out so so good! No chilling required!
They came out perfectly – Thanks Dana! This recipe is great. Worked out perfectly. Fold in chocolate chips. Super good!

I substituted 1 tsp maple syrup for the 1/2 tsp of vanilla and they tasted great. However, I only baked them for 20 minutes and they burned on the bottom. Top 10 Things I’m Loving – February Edition. Oh, my!

I also substituted coconut sugar. 3/4 to 1 Cup sugar (brown or white), for Peanut Butter Chocolate Chip Cookie add: These are really yummy, but mine came out too soft. Super peanut buttery and sweet! Easy to make and a perfect gift for a curbside drop off for a friend.

Xo. But I want more so I am making another batch tonight. I would also suggest to use a bit less sugar, I used 1/4 cup brown sugar and 1/4 cup coconut sugar and almond flour. ;-))) I love your recipes!

2 tbsp. Perfect for what they are – a healthyish peanut butter cookie! Should I add more flour? This healthy peanut butter cookie recipe is easy to make, and it’ll satisfy any peanut-butter cookie lover, without the need for tons of sugar or refined flour. But you and your kids won’t know the difference! To make these homemade chocolate chip peanut butter cookies, you will need: Peanut butter: For best results, use a standard commercial brand of creamy peanut butter. Remove any of the chickpea skins that have come loose (you don't need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor. This flourless, easy Peanut Butter Chocolate Chip Cookies recipe requires just four ingredients – peanut butter, chocolate chips, sugar, and an egg! Will use date sugar in the future as well.

Thank you so very much for this recipe. Delicious! I made these cookies and they are delicious! Thank you! Will make repeatedly!!

Thanks for sharing! It may be a good idea for anyone making these on a hot day to chill the dough a little so their higher fat content doesn’t make them spread too much in the oven. The only thing I noted is that I had to use double the time in the oven, but again the cookies were fantastic! Everything came together so easily and I will definitely be making this regularly. Will def make again. Thanks for this yummy cookie recipe :) The only part that did not turn out well for me is the size.

Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Or, does it need to be the drippy kind? I doubled the recipe and added a splash of oat milk as my dough wasn’t dry but it was quite crumbly. Please kindly advise! We’re so glad you enjoyed it, Sherrie!

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