Double Peanut Butter-Chocolate Chip Cookies

I’ve got a soft spot for soft cookies.

And that spot turns to goo when those cookies just so happen to feature my two favorite dessert ingredients: chocolate and peanut butter.

…Hello, Jackie’s Nirvana. Nice to finally find you.

In all seriousness, this is a very good cookie recipe for those that like nuttier desserts. You can’t quite dismiss it as a peanut butter cup cookie, I think, because it’s not equal parts chocolate and peanut butter. I’d say it’s on the nuttier side.

Try it. If you do, you may need to be reminded that this is a healthy cooking blog, featuring only all-natural, whole-food recipes, because these are going to taste so sweet sin.

Ingredients

1 T + 1 t Peanut butter

1 t oil (I recommend coconut)

1/6 egg, mixed

1.5 t vanilla yogurt

1 T spelt or whole wheat flour

1.5 t cocoa powder

1 t stevia

1 T oats

pinch of baking soda

Mix-ins: peanuts and chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-In a small bowl, blend together the dry ingredients. Set aside.

-In another small bowl, blend all wet ingredients well. Mix in dry.

-Once well-blended, mix in nuts and chocolate chips. Using a cookie scoop, if you have one, scoop out dough and place evenly on cookie sheet.

-Optional: wet the bottom of a glass jar and dip in stevia. Use the sugar-crusted bottom to flatten cookies (for a smooth surface).

-Bake for 8-10 minutes (longer for crispier cookies).

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One thought on “Double Peanut Butter-Chocolate Chip Cookies

  1. Pingback: Peanut Butter & Chocolate Chunk Gingerbread Cookies | Collegiate Culinaire

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