People are always surprised when I bring a “healthy” dessert that actually tastes amazing. Everyone at my brother’s graduation party loved these gluten free peanut butter chocolate chip cookies. I took a recipe from Sweet and Savory by Shinee and adapted it a little because I got inspired mid-baking. I just wanted them to be peanut-buttery and not use a ton of almond flour because that shit is expensive. So I replaced some with PB2, added the chocolate chips, and wa-la you have some peanut butter chocolate chip cookies that are not only grain-free but low-fat, chewy and delicious.
I also used some honey and some maple syrup…because I ran out of honey. But don’t over-complicate it. Just use the honey.
What makes these healthy:
- Almond flour – grain free, full of good fat and protein
- PB2 – low fat but has 5g of protein in a serving. More Protein!
- Coconut oil – healthy saturated fats – we need a balance of all types of fat in our diet. Coconut is a great source of saturated fat!
- Raw Honey – natural and less refined than table sugar and it has immune-boosting properties.