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.
Gluten Free Peanut Butter Chocolate Chip Cookies
Peanut butter chocolate chip cookies that are gluten free, dairy free and sweetened only with raw honey. Not free of delicious chocolate chip peanut butter cookie flavor though!
Preheat oven to 350 degrees and line two cookie sheets with parchment paper
Combine dry ingredients in a large bowl
Mix honey, vanilla and melted oil in a small bowl. Pour into dry ingredients and stir until just combined
Scoop dough and place 8 cookies on each sheet and flatten slightly with a fork.
Bake for 8-10 minutes (edges should be golden brown)
Allow to cool for 1-2 minutes before transferring to a cooling rack
*cold-pressed coconut oil is not processed at high heat - it has a milder flavor that won't come through in these cookies and its health benefits are preserved.