Creating “healthy” desserts is one of the most frustrating parts of my blogger life. I want the recipe to be easy, I don’t want it to involve too many ingredients or ingredients you don’t have, and I want it to taste like it’s bad for you. So not that I am complaining that I have about 4 batches of peanut butter chocolate chip cookies gone wrong on my counter right now ( I will clearly still eat them, let’s be real), but sometimes I get to the point where I am like “who wants healthy cookies anyway!?”
I don’t keep desserts on hand often because I have no self-control. I have a sweet tooth that haunts my existence, so it’s better to just not have anything in my apartment.
However, that fact that I don’t have chocolate chips cookies on here is a sin. As I mentioned, I made a lot of different versions of this recipe until I ended up with a cookie that fit the above criteria. These cookies are soft in the middle and have just the right amount of peanut butter flavor. 🙂
- 4 tablespoons of organic grass-fed butter or Earth Balance
- 6 heaping tablespoons of natural peanut butter*, stirred
- 1/4 cup of coconut palm sugar
- 1/3 cup of white sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 1/2 cups of gluten free all purpose flour or gluten free 1:1 baking flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 cups of chocolate chips
- Preheat oven to 350 degrees F.
- Place the butter in the microwave for about 30 seconds until almost all melted
- In a large mixing bowl add the butter, coconut palm sugar, white sugar and peanut butter.
- Using a hand mixer, beat on low until creamy.
- Add in the egg and vanilla, and beat for 10 seconds until just combined. Do not over-mix.
- In a separate bowl, add the flour, baking soda and salt and mix together with a spoon until combined.
- Pour the dry mixture into the wet mixture and combine with a spoon.
- Mix in the chocolate chips.
- Roll the dough into 12-14 balls and place on an un-greased cookie sheet.
- Slightly flatten each ball with your hand, these will not spread very much.
- Bake for 9-10 minutes. Do not over bake!
- Allow to cool on the cookie sheet for 1-2 minutes before transferring to a cooling rack.
- *I've only tried this recipe with natural peanut butter that tends to have more oil