Like many of my girlfriends, I have a weakness for peanut butter. Combine that with chocolate and you’ve got a match made in heaven. Last week, my peanut butter and chocolate cravings were getting a little out of control. I bought a bag of six from Whole Foods and wolfed them all down within two days. Now I know I’m pregnant and I did pass my glucose test but I felt like I needed to make a healthier option. I came across this recipe as I was browsing online. I was skeptical as to how they would taste seeing that it was flourless and made without butter. I gave it a go anyways and I’m so glad I did. It was one of the most delicious and satisfying peanut butter and chocolate chip cookies I have ever had! Not only were these a ‘healthier’ option, but they seriously took little to no time to bake! That’s a huge bonus for me as patience is not exactly my best virtue. Since these were such a huge hit when I shared it with family and friends, I figured I’d share the recipe here on the blog as well. =) Hope you enjoy them as much as I do! nom nom nom!!!
- 1 cup creamy or chunky peanut butter (not natural)
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees F
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
- Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.