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Peanut butter chocolate chip cookies are the only way we make chocolate chip cookies at my house. As I’ve said before, our family has this thing with peanut butter. One day, my sister had made the naughty cookies and I was craving one, so I started experimenting with a healthy version. This is it, and I hope to have a full-batch version to post sometime in the near future.
This cookie is best eaten warm…dunk it in some unsweetened almond milk and enjoy!
This cookie makes a great S snack for Trim Healthy Mamas (find out more about the plan here). Alternately, you could use it as dessert, or even breakfast. We don’t really care.
Question for the day (comment below!): have you ever made peanut butter chocolate chip cookies, or are you a traditionalist (aka bo-ring)?
You can pin this post from my Desserts board here.
PS – I’ve tested this recipe with my Baking Mix and I LOVE the texture it gives! So soft…
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- 2 T natural peanut butter
- 1 T sour cream (I used full fat)
- 2 T water
- Dash of maple flavoring
- Hearty dash of salt
- 2 packets of Truvia (1½ tsp., or ¾ tsp. THM Super Sweet Blend)
- ¼ tsp. baking powder
- 1½ T Briana's Baking Mix (awesome!) *or* 1 T coconut flour (still pretty awesome)
- Chopped unsweetened baker's chocolate or 85% dark chocolate (or stevia-sweetened chocolate chips, such as Lily's brand) for the top
- Mix all ingredients together and pour onto a greased pan (I used a 9-inch cake pan) in a cookie shape, smoothing the top if necessary. Top with the chocolate. Bake at 350 degrees F for 11-13 minutes or until the top is just dry (less is best - times will vary according to what flour you use). Eat plain or dunk in unsweetened almond milk. This cookie is best warm.
Click here for my Baking Mix recipe.
Suggested products:
- Imitation Maple Extract
- Truvia
- THM Super Sweet Blend can be purchased in the Trim Healthy Mama online store.
- Coconut flour
- Sugar-free Chocolate Chips
This is my favorite new recipe! I appreciate you takibg the time to share on your website! Lord Jesus bless you and yours! I pray your move went great!
Do you think I could cook this in a skillet or even a waffle maker? Our oven is out and a cookie sounds divine.
If I had to choose between the two I’d try making it in a waffle iron. A peanut butter chocolate chip cookie waffles sounds amazing!
Haha, randomly stumbled on this blog post again- sorry I hadn’t subscribed to the comments! It’s short for Ambrielle :).
Can this be made only using Swerve as the sweetener?
Sure! You can use this sweetener conversion chart to help you figure out amounts (or just do it to taste): http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
Awesome! I used the THM baking blend, 2T and it was perfect! Very satisfying. Thanks, Briana!
Hi! Could this be saved overnight and baked the next day?
You mean mix up the dough, refrigerate, then bake the next day? I’m not sure – never tried it! You’d probably need to add more liquid and adjust the baking time to compensate for the cold dough.
This looks amazing! Can you use the THM baking blend with it?
I haven’t tried that, but I’m sure it would work. 🙂 You may need closer to 2 T THM Baking Blend since it’s not as dry as my baking mix.
Loved this! Satisfied my Super Bowl craving. Keep creating. God bless you!!!
So i can eat the whole thing in one serving?
Yes ma’am!
I can’t wait for your cookbook! It already has a home……when it comes out…… right next to my Trim Healthy Mama cookbook!
I would like to know how to turn this into a batch instead o f making one at a time
I haven’t calculated that yet, but I’m working on some cookie recipes (including a peanut butter chocolate chip version) for my upcoming cookbook. 😉
WOW! Thank you so much for the yummy recipe! I think next time it will be two servings…I am stuffed!
I wonder if you can use almond meal or flax meal in place of the coconut? I don’t like the flavor of coconut 🙁 Anyone experiment with this?
I don’t find that the coconut flour adds a coconut flavor, but feel free to try substituting. You would need more almond or flax meal than coconut flour because coconut flour soaks up more liquid than either of those flours.
I had a pen-pal several years ago who I traded recipes back and forth with, and one of the ones she sent me was an “Eggless, Sugar Free, Chocolate Chip Peanut Butter Cookie” (yes, long name, haha!) recipe, and we have used it several times! I had become strangely addicted to PB myself (I say strangely because I used to not care for it much), I want it in everything lately, haha!
Blessings,
Bri 🙂
It’s another Bri! Hi!! Is your name short for something?
omg this looks amazing!
Hi,
This recipe looks so yummy. Can’t wait to make it. By any chance do you have the calorie/fat/ etc on this recipe? Thanks for sharing this recipe.
Hi Ivana! No, I don’t have any of the nutritional information calculated, I’m afraid.
I made this today cause it was that kind of recipe! It made a much tastier replacement for a OMM. I would call it a pancake instead of a cookie. Added 1 tsp of coconut sugar for a brown sugar flavor and used vanilla instead of maple so as not to overpower the PB & Choc. Perfect! Plain PB was always my favorite cookie. Choc chips would have been…. unthinkable. lol
I made this this morning for breakfast. I doubled the recipe and put it in a pie pan. It was very good!! It reminded me of a pancake. Next time I may eat it with syrup drizzled on top! 🙂
I finally tried the PB milkshake. WOW! It was so good. Thanks for sharing all of your wonderful recipes!