Time to Break out the Cookie Jar: Peanut Butter Chocolate Chip Cookies Recipe

Peanut Butter Chocolate Chip Cookies

Of course I had to make cookies today, since it’s December 18th, National Bake Cookies Day. Here is a cookie recipe I created that combines two of my favorite dessert ingredients: Chocolate and peanut butter. I love to bake cookies, as I mentioned in Is it *Really* Worth It? One of the biggest challenges I faced when moving to a low-carbohydrate diet was finding palatable cookie recipes. I came up with this recipe after trying out a few different types of cookies, then checking out the basics to put together the ingredients I wanted to use.

Omit the chocolate chips for traditional peanut butter cookies.

Peanut Butter Chocolate Chip Cookies Recipe

Preheat oven to 350 degrees.

In a small mixing bowl, mix:

  • 2 c. (224 gr.) Peanut flour, like Protein Plus, Roasted All Natural Peanut Flour
  • ½ t. Baking soda
  • ½ t. Salt

In a medium mixing bowl combine 2 T. ground flax seed with 1/3 c. water. Whisk for a minute, then add the following and mix well:

  • 2 T. (24 gr.) Date sugar, like Chatfield’s
  • 1 ½ t. Stevia, like NuNaturals White Powder Stevia
  • 2 t. Vanilla extract
  • ½ c. Water (this is in addition to the above 1/3 c.)
  • ½ c. (112 gr.) Butter, melted

Mix dry ingredients into wet, combine well using spatula. Then add

  • 3 oz. bar Equal Exchange 80% Panama chocolate, chopped (or ¼ c. chocolate chips)

Spray cookie sheet, roll into balls, criss-cross with fork (if desired), and bake at 350 degrees for 17 minutes, until bottoms are slightly browned. Let set for 2 minutes on cookie sheet, then transfer cookies to cooling rack.

It’s better to store these in a container that’s not airtight because it will result in molding. Instead, leave a corner open on a plastic or glass container, or store in a tin.

Of course, you can always just eat the dough. And since it’s plant-based, there’s not chance of salmonella poisoning, like with raw eggs.


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