Healthy Peanut Butter Chocolate Chip Cookies

Are you looking for low-carb, healthy peanut butter chocolate chip cookies? This recipe is so good that I can not control myself around a fresh, warm batch of these cookies. Sometimes, I treat myself to one with my decaf.

(If there was ever a perfect morning coffee cookie, this is it!)

I always aim to eat food with simple ingredients. 99% of the time, I look at food labels' sugar and carb content. I don't eat low-carb, but I am mindful of how much gluten and processed sugar I intake daily.

I've been making this healthy peanut butter chocolate chip recipe for years. They are my go-to cookie; my family knows if I'm making dessert, it's 99% likely it will be this cookie served warm over a scoop of vanilla ice cream.

And let me tell you, it doesn't taste like a healthy low-carb cookie! It tastes DECADENT. (It's because the base of the cookie is peanut butter.)

I'll admit, I like this cookie better than “real cookies,” partly because I don’t feel the sugar crash after eating a few!

See the full recipe below, and check out the quick video at the end of the post to show you how easy they are to put together.

HOW TO MAKE HEALTHY PEANUT BUTTER CHOCOLATE CHIP COOKIES

What type of peanut butter to use

I always use the fresh ground honey-roasted peanut butter at Whole Foods. I grind it fresh into a plastic container.

If, for some reason, I can't get my hands on the fresh ground peanut butter, I use a natural PB from a jar. 

You could also try crunchy peanut butter or a different nut butter like:

• cashew butter
• almond butter
• sun butter

The deliciousness is endless!

WHAT YOU NEED

• 3/4 cup natural peanut butter 
• 1/3 cup grade A maple syrup
• 1/3 cup coconut flour
• 1 egg
• chocolate chips (these chips have just 3 ingredients and are dairy, nut and soy-free)
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• pinch of sea salt

This recipe makes about nine cookies. (You may want to double it!)

INSTRUCTIONS

1. Preheat oven to 350°.
2. Add all ingredients to a large bowl except the coconut flour and chocolate chips.
3. Whisk with a fork until mixed thoroughly.
4. Mix in coconut flour; this will make the batter more dough-like. If it isn't dough-like, add more coconut flour, one tablespoon at a time.
5. Fold in the chocolate chips.
6. Spoon 1-1.5″ balls onto a cookie sheet.
7. Optional- sprinkle tops with a bit of sea salt for optimum deliciousness.
8. Bake for 7-10 minutes until the top edges are slightly golden brown. (The center will remain chewy and delicious by taking them out when there is just a hint of brown edges.)

I will be so impressed if you can wait to let these cool before nibbling!

HOW TO BEST SERVE THE COOKIES

These cookies are freakishly delicious if you serve them warm over a scoop of ice cream. They taste decadent, gooey, forbidden, rich, and oh-so heavenly. 

Be prepared for people not to believe that they are low carb and a much healthier alternative to traditional cookies made with processed sugar and gluten.

how to STORE THE COOKIES

Let cool before storing in an air-tight container. I'm still determining how long the cookies will last in a container because they only make it a day or two in my house!

You can also freeze the cookies in an air-tight container. Enjoy frozen or take one out at a time and warm up in the microwave.

Eating healthy doesn't have to be boring. I hope you try this recipe!

Here are some more indulgent recipes with simple, healthier ingredients:

• Quinoa Chocolate Bar – Three Ingredient No Bake Snack
• Protein Power Balls: the Perfect Healthy Snack
• Decadent Chocolate Peanut Butter Smoothie
• Epic Berry Crumble (It’s Healthy Too!)

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