Peanut Butter Chocolate Chip Cookies

Published on January 27, 2021 | By
Peanut butter chocolate chip cookies

I was happy to discover this post holiday cookie that may be a little healthier than some of the sweets that I overindulged in over the holidays and throughout the never ending quarantine. The best part about these peanut butter chocolate chip cookies is that they are easily mixed in one bowl with a wooden spoon. No muss, no fuss!

These peanut butter chocolate chip cookies take many of my favorite ingredients; oatmeal, chocolate chips, peanut butter, brown sugar and almond flour, and reimagine them to form these full flavored, a little bit sweet and a little bit salty, cookie gems.

My daughter Maggie discovered this recipe on the Minimalist Baker website. Minimalist Baker focuses on recipes with 10 ingredients or less that can be prepared in one bowl and take thirty minutes or less to prepare.

After a little more research, I found that this cookie recipe was in fact inspired by Liz Moody. Liz believes, and states on her website, Liz Moody “Healthier Together,”   in the power of foods to heal and nourish your body. She has  published two cookbooks, “Healthier Together, Recipe for Two-Nourish Your Body, Nourish Your Relationships” and “Glow Pops,” and is a contributing food editor for mindbodygreen. Liz focuses on gluten and dairy free recipes as well as tips for a healthier lifestyle.

These cookies meet the requirements for a gluten free, dairy free cookie thanks to Liz and the Minimalist Baker. I used almond flour as a gluten free alternative. Use a good organic peanut butter or if you don’t have that, consider making your own. Just use raw peanuts and add a little salt  to the blender or food processor and voila, you have homemade peanut butter.

I always love the combination and contrast of sweet and salty. The chocolate chips and sea salt in the batter as well as on top of the cookies ignites your taste buds!! To your health!

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 dozen

Ingredients

  • 1/4 cup rolled oats
  • 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
  • 1/4 tsp sea salt (plus more for topping)
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown
  • 1/2 cup creamy salted peanut butter
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 3 TBSP dark chocolate chips,chopped (plus more for topping)

Instructions

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, (I used almond flour) sea salt, baking powder, and brown sugar. Whisk all ingredients to combine.
  3. Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with more peanut butter.
  4. Stir in chocolate chips. Then scoop out dough in 1 ½ TBSP amounts and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
  5. Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional).
  6. 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.
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