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.
1 T + 1 t Peanut butter
1 t oil (I recommend coconut)
1/6 egg, mixed
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
-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).