Secretly healthy peanut butter chocolate chip cookies!
Peanut and maple flavored dough that bakes to soft, chewy perfection and giant chocolate chunks that melt in your mouth. I wish two dozen of these on anyone who claims vegan or gluten-free desserts can’t possibly taste good. They would be all too happy to admit how wrong they were after the first bite.
A friend of mine actually called these “the best cookies she ever had, unhealthy ones included” and exclaimed that she’d have to make just a quarter of the batch each time because she couldn’t stop eating these cookies until every single one was gone.
Whenever I eat these cookies myself (which hardly ever happens, they’re typically gone before I dust the flour off my apron), I’m reminded of my beloved dog Benny. He would devour all his food with so much enthusiasm and speed we nicknamed him “our furry vaccuum cleaner”. I fear I look just like him, standing over a plate of cookies and stuffing them into my mouth, one after another.
Their deliciousness goes way above my level of self control. But can you blame me? They’re just so good!
Have a cookie ;)
Thankfully, you don’t have to feel bad about this indulgence because these cookies are, as always on WIN-WIN FOOD, absolutely guilt-free! They contain zero butter, oil, refined sugar or eggs and can be made gluten-free if you prefer.
All-natural peanut butter only (and a banana)
Making them is super easy too and you don’t need any unusual ingredients to prepare them. Just make sure to use all-natural peanut butter that’s only been made with peanuts. It’s a but runnier than regular peanut butter so you might get different results if you try making these with Jif and the like.
Besides, you don’t want to be eating all that hydrogenated oil and sugar classic peanut butter is filled with.
You’ll notice I slipped a mashed banana onto the ingredient list, which may seem a bit odd at first but I do have a very good reason :) By using a banana, you only need 1/2 cup peanut butter for the whole batch of cookies which makes them lower fat and lower calorie than classic PB cookies. So you can eat more of them!
If you’re completely opposed to the idea of a banana in your healthy peanut butter chocolate chip cookies, you can substitute 1/4 cup peanut butter for the mashed banana.
- Sift the flour, baking soda and salt into a medium bowl and whisk together well.
- In a separate bowl, mix together the peanut butter, banana and maple syrup.
- Pour the flour mixture into the peanut butter one and stir until you get a smooth dough.
- Fold in the chocolate chips and refrigerate the dough.
- While it sits in the fridge, preheat the oven to 350 (180 Celsius) and line a cookie sheet with parchment paper (or grease it).
- Drop balls of the dough (I used two teaspoons to do this easily and a heaping teaspoon of doguh for each cookie) on the prepared cookie sheet. Keep a bit of space between them in case they spread a bit.
- Bake for 8-10 minutes for soft cookies or a while longer for crispier ones.
Tip: Your ingredients (and your oven) may be a tiny bit different from mine so to be absolutely sure, start by baking a single cookie and adjust the dough if needed (i.e. add a bit more flour if the cookie spreads too much)
View Healthy Peanut Butter Chocolate Chip Cookies’ Nutritional Information
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