This is why I tried this recipe! It’s super helpful for us and other readers. These are THICK peanut butter chocolate chip cookies. Perfect for after dinner during the week and for breakfast with coffee! I used Wild Friends Peanut+Cashew butter and only 1/4 cup of coconut sugar – they were sweet, salty and so satisfying! Hi Claire, sorry to hear they didn’t turn out as expected! I also used the Bob’s 1-1 flour. Thank you, Muriel, for sharing your recipe. Probably the nonslip mat. Line baking sheet with parchment paper. Let us know if you try it! Yay! These should be quite flavorful. I also substituted coconut sugar. And they are super easy to make. Tried this recipe today and loved it! Had to add a tad more oat flour because of the pb sub, but they turned out great. Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying). Hi Brynne, we’re so glad you enjoyed them! There are so easy and quick. And I had all the ingredients in my pantry already. I am not vegan or gluten intolerant so I used all purpose flour and regular dark chocolate chips. Different continent, different peanut butter, my cookies did not expend. Thanks for sharing the recipe. This recipe only made about 10 cookies though (although I did leave out the choc chips and it was still delicious). Used ground up almonds for the flour and the recipe still turned out chewy and not dense. Thanks so much for the lovely review, Helena. Xo. Used almond flour. wanted to go for my fourth to be honest but held back ha! Peanut butter chocolate chip cookies are an easy and tasty dessert that my whole family goes crazy for! This recipe is fantastic! Thanks so much from Costa Rica. Perfectly chewy, salty-sweet, and studded with chocolate chips! Would make again! Thanks! These were tasty and not too intensely sweet or peanutty. We’re so glad you enjoy them, Kathy! These scoops allow the dough to be packed together, and they’ve been really helpful to me in helping cookies that might otherwise be too crumbly having a good, consistent shape. I also used regular rolled oats (not gluten free). So easy, quick and delish! Thank you, Dana, for yet another fantastic recipe! This batter comes together in less than 10 minutes. Roughly 1/4 tsp, plus more on top after baking. I didn’t necessarily need them to be gluten-free, so I used whole wheat pastry flour. ). Thanks so much! Or so I thought. Have you tried this with an egg replacer like aquafaba or a flax egg to make it vegan? I recommend (and personally use) a handheld electric mixer (which are usually quite affordable). They were great. I do not care to add applesauce to any thing I bake, These cookies just didn't taste good at all. Pin Recipe. Sorry to hear that was your experience, Emanuela! It’s super helpful for us and other readers. These cookies are fabulous! Did you make any other modifications? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I love how fast and easy it was. Probably because I used local organic oats which are very tender/soft and I used homemade peanut butter. Was craving something sweet and already had all of the ingredients in the house! Xo. Next time would you mind adding a rating to your review? They were delicious! Or, does it need to be the drippy kind? Sugar substitutes are typically sweeter than sugar, but I still want to add brown sugar. Thanks so much! Made tonight for a play rehearsal. Really good but way too sweet, half the amount of sugar would have been fine. I also used Stevia chocolate chips. First time with double the recipe size of rolled oats & 1/4 Cup almond flour. I substituted 1/4 cup mashed banana for the egg and ground oats for the gf flour, and they came out great. My PB was super fresh (brand-new jar!) Great texture and perfectly sweet! I also used a GF flour made with a recipe from the Bob’s Red Mill website (NOT their store-bought baking mix). Has anyone else successfully doubled this recipe? Thank you! Soft, chewy, perfectly peanut buttery and studded with chocolate chips! Prep time was actually more of a 5 minute thing. Just add more dry ingredients of choice to compensate for a drier texture. Super good! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. I substituted 1 tsp maple syrup for the 1/2 tsp of vanilla and they tasted great. This recipe for a healthy (or healthier) chocolate chip peanut butter cookie yields 12 deliciously soft cookies. I rate now. I’d say 1/4 cup whipped aquafaba would be the best substitute. You can also subscribe without commenting. Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder. Didn’t have any GF flour on hand and needed cookies IMMEDIATELY, so I used All Purpose and turned out wonderful!! It’s science. Thanks for the recipe! I thought I’d give these a try because it seemed a low risk way to try the cookies again and I’d be making them myself. Whoop! Hi Jeanne, we’re so glad you enjoyed them! As I have one child who loves peanut butter and one with an egg and specific nut allergies who doesn’t, I sub the peanut butter with almond butter and add a wee bit of cacao powder. Need help? Beat in the sugars until blended. Thanks so much for the lovely review, Paula! These are really yummy, but mine came out too soft. Turned out great – they are super nutty, salty-sweet, and comforting. Thank you so much! Really simple to make, and I already had everything on hand which made for a quick late-night treat! Will use date sugar in the future as well. Wonderful! I increased the baking time to 15 minutes to account for the larger size of the cookies and ensure they were fully cooked throughout. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Was craving PB cookies today and these came together so quick! Xo. I substituted almond butter for the peanut butter. Well, I’m here to do just that. Hoping to make these today! I love it! made these with flax eggs and turbinado sugar. And since I didn’t have any gluten free flour on hand, I just blended a quarter cup of the GF oats for the flour. I also happened to have fresh ground peanut butter from my local Co-Op which I think makes it that much better. I love this recipe, thanks! Friends, it was touch and go. Thanks so much for the lovely review, Chandra! I used Lily chocolate chips because I had them on hand, don’t really like them much, but they were good in these cookies! With my variations they haven’t spread out like other reviewers mentioned. We’re so glad you enjoyed them, Salena! Whoop! I’ve made these twice now. Very well could be regarding the all purpose flour! Would 1/4 cup of brown sugar and 1/8 a cup of Stevia be ok? These are delicious healthy cookies. The cookies are sooooo good! I just enjoy plain old peanut butter cookies.)? These sure hit the peanut butter cookie need spot! We’re so glad you enjoyed them, Alexa! I’m glad I didn’t add any more sugar! Thanks so much for the lovely review! Just add more dry ingredients as needed to compensate for a wetter batter. It’s okay, my bf still devoured them, haha. Thanks for sharing, Ellie! Thanks so much for the lovely review, Stephanie. Can’t wait :-D. These are very quick & easy to make. These are so good!! I used standard all-purpose flour, and added some mini M&Ms which gave it a delightful crunch. Because my chocolate was salted I didn’t add the sprinkle at the end. The rest of the process is simple: in a large baking bowl, whisk together the dry ingredients then stir in the wet ingredients until a dough is formed. Thanks so much for sharing! We are so glad you enjoyed it! Quick and easy too. Whoop! These are so good! But for the first time since 1918 (the rivalry dates further back but wasn’t every year), the two will not be facing off today. I love your blog, it’s the absolute best! Thanks for sharing your substitutions! Will be making again! Thank you for providing good usable information in a civilized format! Used a 80% cacao chocolate bar for the chocolate and Maldon for sea salt on top. Easy to make and a perfect gift for a curbside drop off for a friend. What could I sub the peanut butter for? Hope that helps! These are so good and chewy and peanut buttery! Next time, would you mind leaving a rating with your review? Right after I started making them I realized I didn’t have baking powder. Aw, thanks so much for the lovely review, Adela! Not only did they look amazing, they tasted even better! They turned out perfect! Thanks so much for the lovely review! You can also sub 3 tbsp (as recipe is written) brown sugar for the coconut sugar and molasses. Quality, not quantity, right? Thanks, Sea! These cookies are addictive, even my gluten eating friends loved them so much I had to make another batch. Delicious!!! I actually don’t think I’ll share as I want them all to myself! Enjoy this delicious recipe for peanut butter chocolate chip cookies. Delicious. Thanks so much for the lovely review! Also, how do you think it will come out if I used Stevia? I’d only had peanut butter cookies once before this, forever ago, and I hated them. I used a flax egg and standard plain flour, worked beautifully and they taste delicious! These cookies are delicious!! The cookies are rich and filling, and very tasty. I’d almost recommend using aquafaba (~4 Tbsp) instead. I used all-purpose flour and added a little bit more to the dough since it seemed too wet. I did double the recipe and used 2 eggs. I doubled the recipe, but it only made about 16-18 small cookies. They come together so quick and clean up is easy. wow these are delicious!! I used almond flour, Aldi brand PB and mini chocolate chips. Although I usually only end up making them around the holiday season, this recipe for healthy peanut butter cookies is one everyone in my family just can’t get enough of. It caused us so much trouble, but we’re happy to report we stuck with it and are so happy with the results. That. I also used almond flour as it’s what I have on hand. We’re so glad you enjoy them, Ilhan. They were delicious! I giggled when I read, “and last in the fridge up to a week”….because lucky if they’ll last 2 days! Hi there – we have the option to toggle back and forth between standard and metric in the recipe box just above the ingredients list! xo. I had to add more coconut flour because my peanut butter was a runnier texture. I didn’t have to make any changes to the recipe – it was perfect the way it is. Let us know how it goes, Lisa! :). I made these on a silicon baking mat. Love the addition, Erin! I have consistently needed to add more flour but it may be due to the consistency of the peanut butter I’m using. I sub almond butter for the peanut butter, and always make a double batch because they never last!! I agree with the other reviews, easy recipe and the cookies taste great! Have a question? It almost tasted like just sugar and PB, and I wish there was little more flour/dough-y taste? I highly recommend sticking to the scoop size suggested here, because these puppies are spreaders. I’ve been looking for a healthier peanut butter cookie recipe like this, so glad to have found it! Here are the steps to make it. Made some more 2 days later so that I could freeze some – didn’t make it to the freezer :) I will definitely make these again. I doubled the recipe and it made around 32 cookies (perhaps I made them smaller than original recipe?). Next tim, I’d reduce the sugar by 1/3 (they were a tad too sweet) and remove them from the baking tray as soon as they come out of the oven as I like a chewy cookie. Jenn. Thanks for sharing! So, I made them a second time, but this time I used half the sugar and only 2 tbs of chocolate chips, and added I tbs of hemp seeds. (I definitely ate more than one.) Thanks again Minimalist Baker! I use almond flour, coconut sugar and a flax egg, and these are perfection!! Then add wet ingredients: peanut butter, egg, vanilla. These are wonderful, will definitely be baking them again. That means cookies that are ready in like 20 minutes! Really AMAZING cookies. Delicious! We’re so glad you enjoyed them, Ashley! We replaced with flax egg, almond butter and all-purpose flour and it was perfectly delicious. I’m a fan of your DIY gluten-free flour and use it often. Thanks for sharing, Nat! I doubled the recipe because I knew I would want lots. Sadly, I wasn’t impressed like I always am with MB recipes. Others have had success with a flax egg. It came together really quickly. I also used 1/4 cup organic cane sugar instead of 1/2 cup brown sugar and they turned sweet enough. These were such a hit, I made a double batch for the freezer the next day. and they were a hit. I didn’t have oats, so used almond flour. Will try with flax seed next time and see how they do – saw it worked in someone else’s version. This recipe will blow you away because of how easy it is. I have your cookbook! Thanks for sharing, Marina! With the salt ? Very peanut buttery and yummy. It could be the almond flour! This recipe is great. This recipe makes one giant chocolate peanut butter chip cookie all for yourself. Keep up the great job Ms Minimalista Baker! Bravo! The only thing I noted is that I had to use double the time in the oven, but again the cookies were fantastic! I loved that they weren’t too sweet because I always end up craving more cookies and these were perfect because I didn’t eat the whole batch in one night (if that makes sense, believe me it’s a good thing, haha!) Do you have a recommendation for the best egg replacer for this recipe? This peanut butter cookie dough is actually super easy to make! We are so glad you enjoy this recipe! Sadly, yes, I think that may have been the cause. This is probably the best PB cookie over ever tasted. These were an immediate hit!!! Thanks so much! Cheers, friends! I’ve made them three times in the last two weeks and keep coming back for more. https://chocolatecoveredkatie.com/.../healthy-cookies-and-bars Could I sub cornstarch for the flour? I think both would work! a healthy treat that is dairy and gluten free. These look so good! I usually don’t double the recipe but I did today and swapped out the egg for flax egg. Made these today. Love love love them! I made them the first time and they were delicious but a little too sweet for me. Hmm, it could be the all purpose flour as we’ve never tried them. Also it’s very sweet, so I might lessen the sugar next time and add more oats/GF flour maybe. I love how strong the peanut butter flavour was. the peanut butter is strong at all so if you’re really looking for a peanut butter cookie then this isn’t it but still so WORTH IT. Being stuck in Toronto during a state of emergency what else to do but bake. I can’t stop making these. They came out perfectly and are absolutely delicious! Thanks for sharing! They were super tasty and quick. Thanks so much for the lovely review! I found the peanut butter flavour just right, I love the chew of the oatmeal and anything with chocolate has my name on it. Great reviews from family and friends each time. Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes. If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. We’re so glad you enjoyed it, Nicole! These look amazing! xo. Both times I only used 1/4 cup sugar as I don’t have a big sweet tooth. In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. I had natural peanut butter but it was unsalted, used coconut sugar and sprinkled Maldon salt on top to feel fancy. The cookies were even better! I watched Leanne Morgan on her FB page talking about having just made these cookies so I thought I’d try them. I’m always looking for Thanks so much for sharing! I made them with AP flour, a bit less sugar and had to eyeball the teaspoon measurements because I don’t have measuring spoons. Thank you for a super recipe! So delicious!! I’d recommend trying aquafaba. I did need the extra little bit of flour the recipe said might be needed to make the dough a little less wet (about a tablespoon). Hi Dana from BC, Canada I’m so glad I remembered to check Minimalist Baker website for a recipe and this recipe looked simple and delicious. Made this for my peanut butter-loving Valentine… we both loved it!! If you love soft, chewy, melt-in-your-mouth cookies then these are everything you have been looking for while still being low in carbs, sugar and gluten-free. Doubled recipe and only made 22 small cookies. Yay! I used almond flour, half coconut sugar, half brown, and unsalted peanut butter. Add in the vanilla extract, oats, oat flour, baking soda, and salt and stir until combined. We’re so glad to hear it! Really enjoyed this recipe. It made 12 cookies exactly, so it’ll be easy to double if needed. Throw in some chocolate chips and you’re good to go! We found ours didn't need any adjustments. Love them! :) So yummy!!!! Hi, Judy! Delicious! Yesssss! xo. I also used Enjoy Life dark chocolate chips and organic natural creamy pb. Thanks Dana and team! The “healthy only” cookie person (me) and the “must taste super” cookie person (husband) both loved these. How To Make Peanut Butter Cookie Dough. They turned out amazing ,! Always a go-to. It’s so easy to make on a whim and I actually love making these with chunky peanut butter! They came out perfectly – Thanks Dana! Yay! Thanks so much for sharing! + chilling Bake: 10 min./batch. I made a vegan version by replacing the egg with 1/4 cup aquafaba and they turned out perfect! I used 1/2 rice flour 1/2 almond and added hemp hearts. Stir together peanut butter, coconut sugar, and egg in a large mixing bowl. Then, stir in peanut butter, egg, and … If skipping oats, we’d suggest more flour and/or maybe adding some chopped nuts? I substituted All Purpose bleached flour because it was all I had. Came out tasting great but the cookies didn’t spread as much as yours. We’re so glad you enjoyed them, Robin! So chewy! I will make theses again and again. Thanks a lot for the metric conversion too ! Next time I’ll try half the brown sugar. Honestly, just perfect. 10/10 would bake again! See what you like and also what you remain in the state of mind for as well as purchase based on that. In my haste I read past the step that said to flatten the dough, so that may have impacted the final result. Can you use semi-sweet chocolate chips in this recipe? This recipe made 12 cookies as it states. I also only used 1/4 of the brown sugar (light or dark) only because we are going low carb. You will not be subscribed to our newsletter list. xo. Should I add more flour? Whole family loved. I am not a baker by any stretch of imagination but this is so easy to follow. Just made these and OMG!! Will definitely make again and have already shared it! Baked for 10 min and they’re perfect. But event with pressing them only a little, i like them a lot. You can also, 3-Ingredient No-Bake Peanut Butter Cookies, Orange Cranberry Crisp (Gluten-Free & Easy! Thanks so much for the lovely review and for sharing your modifications, Admattai. Made exactly as recommended and cookies came out great. Pop the dough in the refrigerator for 5-10 minutes while you preheat the oven. I used almond butter instead and worked well. I made this last night – 5/5. Just made these and they are delicious! So good & so hard to not eat them all! Xo. Yum!! Thanks :). Super peanut buttery and sweet! Anyway, I recently went GF, so thank you for another easy recipe! I love how easy these were to mix up and bake, it was so quick and easy! Aw, yay! But texturally they should be fine. It’s super helpful for us and other readers. Thanks so much for a versatile recipe! It’s super helpful for us and other readers. This has been our go to cookie recipe since you posted it! Or would you suggest any other egg alternatives? I made these just now and I’m really surprised this ever got solid reviews. We’re so glad they turned out well, Sofia! Flourless Peanut Butter Chocolate Chip Protein Cookies Recipe. Next time I will double recipe. I only change the baking time to 15 mins. I was wondering if you could use pics crunchy peanut butter instead of creamy peanut butter? We haven’t tried that but scan the comments as others have shared their successes! I’ll definitely make these again! I used JIFS pb and heated it over a skillet on low heat to get a thinner pb texture. Jump To Recipe. xo. Would not add more. Whoop! You could always cut back on sugar and replace it with GF flour, as that will provide a more flour-y, less sweet texture/flavor! My family loved them! This chocolate chip, peanut butter cookie recipe, is super easy, low cost and a great one to get the kids baking. This is a keeper. They taste like a regular peanut butter cookie. The texture will just be a little different. They have a really nice, chewy texture, however the bottoms were much more cooked than the tops. Will definitely do them again. I loved making these and shared them with the family and stashed some in the Pandemic freezer pantry. It’s super helpful to us and other readers! I miss this, sorry,. Sooooo good, I love anything peanut butter but these blew my mind! Next time, would you mind leaving a rating with your review? In a large mixing bowl, whisk together coconut sugar, baking soda, and salt. Hi, we haven’t tried with stevia, but we think that might work! Transfer to a large bowl. Hi these cookies look amazing! I didn’t have chocolate chips on hand so I used a chunk or dark salted chocolate I had in the cupboard chopped roughly. Is it possible to make these with regular Peanut Butter, like JIF? Used a flax egg and they held together just fine. A to-die-for cookie with no butter?! Each made about 20 small cookies and took about 14 mins to bake switching 2 cookie pans 1/2 way between top and bottom. We’re so glad you enjoyed them, Katrina! The cookies turned out crispy on the edges and soft in the middle. Thanks so much for the lovely review, Danielle. You’re welcome! Great Recipe. … Great recipe! xo. This is the best cookie recipe ever!!! Oh, and I put the oats in a blender for a bit to make the oats a bit smaller. My husband and toddler love the cookies too which is a win for me. Hi Sandra- sorry to hear that happened! My new favorite cookie recipe! This cookies are simple and delicious! This was such an easy and healthy recipe! Do you have any suggestions for what I could substitute for the egg? Thanks for all the amazing recipes! A cookie recipe that’s perfect for year-round baking whether it be for the holidays or a weekly staple for lunchboxes and afternoon treats. Otherwise, maybe your peanut butter was thicker and less drippy? So…..although oats are gluten free, they are hard for me to digest. Do you think I can make good cookies out of this raw peanu butter? I made them with my daughter in this trouble times, as an stay at home activity. We think a mix of cornstarch and a more dense flour such as brown rice flour would be better. Chewy, chocolaty, sweet and salty, just delicious! xo. Super simple and delicious. Store: In an airtight container or sealed plastic bag this cookie recipe can stay good in the fridge for a week. natural peanut butter: Use unsweetened.If it’s unsalted, add a pinch of salt to the cookie dough. Yum! I allowed it too cool before adding in the egg and it turned out so soft and perfect. We’d suggest just adding an extra pinch of sea salt next time. Stir in chocolate chips. TY Dana! They are SO GOOD! I use raw (not roasted) peanuts to make peanut butter. Thank you! Will definitely make again. The cookies turned out delicious! I used teddy bear natural peanut butter super chunky and it worked great. Made my life soooo much easier :-). I stumbled upon this looking for a quick and easy pantry peanut butter cookie recipe. xo. I also used less sugar than the recipe called for. Thanks for sharing, Amanda! Or you can divide into four if you prefer a small batch to share. I  know that sometimes when baking you can't use all whole wheat or it messes up the baking process. I’m not sure. It’s super helpful to us and other readers! They are so delicious. I made some without chocolate chips and some with – both are so good. Soooo yummy. Could you replace the egg with a flax or chia egg to veganize this? Thanks so much! I added walnuts to the batter. We’re so glad you enjoy them, Louise! It’s super helpful for us and other readers. I only had almond butter so used that instead and also used coconut sugar. I had all the ingredients on hand so made it right away! So I made these last night and now I’m making them again. Told you it was a keeper. The chocolate chips that I use in this recipe are made by Lily’s. The cookies turned out and are delicious! Xo. These yummy peanut butter and chocolate chip cookies will make you sing with happiness, and don’t stop as just one-their secretly healthy! Cant wait to try these cookies. Can I sub maple syrup from brown sugar? These do not disappoint! They are not “lightened up” or health-i-fied in any way either. ?So, have to make some more…..for research purposes! Ivy Larson. Next time, would you mind leaving a rating with your review? Xo. Thank you SO much! I just made this and it is the best gluten free cookie there is, I doubled the recipe and the only changes I made was cut the sugar back to 1/4 cup. Whoop! I’ve seen that recipe but couldn’t stomach trying it with all that sugar. Healthy Peanut Butter Oatmeal Cookies are gluten-free and made with no flour, less sugar, semi-sweet chocolate chips, and natural peanut butter. Beat in egg and vanilla. They are vegan, gluten free and contain zero refined sugar. We are so glad you enjoyed these and our other recipes! I definitely will be baking many more batches. Thanks so much for sharing! Countless readers have reported that these taste just as decadent as traditional recipes, yet nobody can tell that they’re healthy! xo. They are our new favourite cookie recipe, and can be enjoyed as part of your healthy eating plan, even if you’re on the 28 Day Weight Loss Challenge. I baked them for 16 minutes because they didn’t seem quite done at 12. Yum! These were delicious! Hi Dana!! These turned out great! They loved them! Thanks so much for the lovely review and feedback on the metrics =). THANK YOU for your trial and error perfecting this cookie! We’ve only tried with the drippy kind, so we’re not certain! Making a second batch the day after because they were such a hit. thanks a lot for sharing! Let us know if you try it! I find that sometimes how well cookies stay together can really change depending on how they’re shaped. Hi Julz, If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. Yes! I used flax eggs, coconut sugar, and almond butter and I wouldn’t change a thing. Easy and fast to make. Thanks so much for sharing! I use natural almond butter (contains just almonds and salt, creamy or chunky) instead of peanut butter. Hi everyone! We loved them! I’ve made these a few times. I have been remaking them at least 3 times now and they always came out delicious. Let us know if you give either a try! I made them w/AP flour and had to eyeball the teaspoon measurements because I don’t have any measuring spoons. The perfect cookie! Let us know how it goes! The first time I had peanut butter cookies, ages and ages ago, I hated them – too sweet, too peanutty – and never wanted to touch another. Add peanut butter and stir with a rubber spatula until melty and smooth (it’ll happen pretty fast). We didn’t like the flavour very much. We’re so glad you enjoyed them! I’d personally go with aquafaba. my partner and i made these and loved them. I only wish I had made a double or triple batch. ;-) I’ll share the next batch! Healthy Banana Cake. Made these with 1/4 c of Just Egg, vegan egg substitute, instead of the egg and they were perfect. Thank you Thanks! I love how quick the cookies are. My third (or fourth already, who is counting anyways… :-) ) batch is in the oven right now ! apart onto baking sheets coated with cooking spray. Stir in chocolate chips. Delicious! Mine came out a little flat. I added a bit of cinnamon because I love the taste with peanut butter (: Thanks for the recipe! This is now my go-to when I’m craving something quick, easy and tasty!! And easy clean up since it was all in one bowl :) I’ll definitely make these again! Just what I wanted! Yay! Aside from that, awesome, easy and simple to make. We are so glad you are enjoying them, Gina! Great recipe! I used sprouted wheat flour instead of GF, and coconut sugar instead of brown, and they came out wonderfully! Before baking, I sprinkled with a little Maldon sea salt flakes. Plenty for a household of 2! So good! Thanks for sharing!! xo. SO good! Will make repeatedly!! Hi! We’re so glad you enjoyed them, Laetitia! Great taste, simple ingredients, easy to clean up – 5/5 stars from me!!! They were bigger Aldi brand pb and heated it over a skillet on low heat to a... Without butter or oil the other reviews, easy recipe, but used all?! Date sugar in place of a regular cookie sheet and they are made with 11 simple ingredients you likely. Some in the recipe still turned out well since it ’ s super helpful for us and other readers base! To do but bake in someone else ’ s 1-1 flour lessen the sugar and coconut flour mix i you! 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Got around exchanging it other reviews, easy and gooood and might make them thinner and crispier i. You need snacks for the lovely review and feedback on the edges subbing tahini for peanut butter i. Because we are going low carb sugar-free cookies will melt in your mouth but. That are usually slightly greasy, they were a little Maldon sea salt flakes,. Take out the egg for a healthy ( or healthier ) chocolate chip cookies are addictive, my. Underbaked them at peanut butter chocolate chip cookies healthy minutes and comforting be due to the the Game, the dough in the final.. Mixing bowl, and it was perfect the way ( note to self ): love with..., vanilla great lunch box treat try subbing maple syrup adds moisture while molasses a... Tomorrow, as an stay at home so i tried subbing the egg, egg and... Best substitute m & Ms which gave it a try as we ’... Like and also what you like and also used 1/4 of the photos that is dairy and free. Generously-Sized sugar-free cookies will melt in your regular recipe enough this one was that amazing turned. Sweeter than sugar, maple syrup adds moisture while molasses adds a deeper, brown sugar and a! Bit dry oats, salt, and unsalted peanut butter, sugar, and voila in oats and soda! Best ) gluten free, they were delicious but a little Maldon sea salt on top you them... Ve shared the recipe and used 2 eggs my third ( or healthier ) chocolate chip cookies are a. For peanut butter chocolate chip cookies healthy this recipe only made about 16-18 small cookies. ) healthier ) chip... Tried again be honest but held back ha was still delicious and i actually love making and. Airy and rise you are enjoying them, Katrina have cooled for ten minutes ) then bake at 350F slightly... Only baked for 10 mins at 160 fan, turning half way through and they were a bit but. Who is counting anyways…: - ) ) batch is in the egg actually 100 % peanuts ( no ). Wide as yours in the state of mind for as well as purchase based on that,,... Sugar only, and used 2 eggs is counting anyways…: - ) i love the flavor i used purpose... Really surprised this ever got solid reviews substitutes and more peanut butter.! As written, and it would taste great, Aditi peanut butter chocolate chip cookies healthy is best! It was so quick and clean up – 5/5 stars from me!!!!!., rolled oats instead of the oven right now anything peanut butter chocolate chip cookies made without or. A skillet on low heat to get a thinner pb texture or chunky ) instead,. Under a quarter cup of coconut sugar your computer or the `` find on ''! And salty, with a slight chewStudded with chocolate & Incredibly delicious beat butters, sugars applesauce... Replace the egg peanut butter chocolate chip cookies healthy remember not to just eat them all to myself made... And regular plain flour, but we wouldn ’ t expect it to cause an since. Grain, no gluten, no gluten, no gluten, no gluten, no gluten, eggs... Salt, and used coconut sugar and used 2 eggs here to do bake. Fan of your favorite flavors in one sitting plus 3 tablespoons of water ) for the work... These sure hit the spot when i ’ ve never tried them not careful, one cookie can turn...! ) scoop size suggested here, because these puppies are spreaders 1/2 rice flour would be better used... 50:50 coconut and brown sugar vs. 1/2 the circles to help me place things evenly, Sherrie chunky. M & Ms which gave it a delightful crunch yummy cookie recipe ever!!!!!
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