It goes without saying that a batch of homemade Peanut Butter Chocolate Chip cookies are going to disappear within 20 minutes of pulling them out of the oven. So, I often makes two batches! Once the second batch cools down, I add them immediately to a glass dish to be saved for later.
What surprises my family every time is when they ask, “Does this peanut butter chocolate chip cookie have real sugar in it?” and I joyfully reply that not only is there no white sugar but that they are actually healthy peanut butter cookies!
How to Make Peanut Butter Cookies
Making peanut butter cookies is easy. There’s only a few ingredients that make up these absolutely delicious cookies… and all you need is 1 bowl and a mixing spoon.
Natural Peanut Butter – We love using peanut butter in our recipes. It’s full of protein, it’s heart healthy and lowers risk of diabetes. Always check the ingredients — the only ingredient on the label should be peanuts.
Almond Butter – You can of course use all peanut butter, but we love this recipe split in half with almond butter. Almond butter is a great source of monounsaturated fat, protein, and fiber. It’s also a great source of vitamin E, magnesium, copper and vitamin B2.
Coconut Sugar – We switch out sugar in our recipes with coconut sugar. (Note: this is a good article explaining why we like coconut sugar.)
Dark Chocolate “Chips” – Hu Simple Dark Chocolate Bar is made with 3 ingredients: organic cacao, unrefined organic coconut sugar and organic cocoa butter. Yes, that’s it!! We are so excited that Hu makes chocolate that is clean, easy to get delivered to your door and delicious in our clean recipes.
The Healthiest, Cleanest Baking Dish
As you know, here at Clean Cuisine we love eating clean AND using non-toxic cookware in the kitchen. We love unglazed stoneware because that’s all it is, unglazed, uncoated stoneware that is pure and clean to bake with. Our favorite baking sheet is this large bar pan from Pampered Chef (as seen in the photo above).
If you want to learn more about our favorite non-toxic baking pan from Pampered Chef and a close runner up made from stainless steel – click here to read the article.
If you want to learn more about why we love stoneware as the greenest, cleanest, healthiest bakeware, check out this post.
The Story Behind the Peanut Butter Cookies with Chocolate Chips
A few months ago, my sweet friend Kate posted about these delicious almond cookies. I made them a few times and yes, my family loved them… but we had to replace the white sugar with coconut sugar and we lean towards peanut butter. So, with Kate’s permission, I modified the recipe for Clean Cuisine and here we are today.
Kate has a terrific blog and you can find her at Real Life Autoimmune. She shared delicious recipes that support the AIP diet and lead to a beautiful life for Kate.
If you love Peanut Butter dessert recipes, be sure to check out some of our favorites:
Banana Peanut Butter Ice Cream Recipe
Chocolate Chip Peanut Butter Blondies
Chocolate and Peanut Butter Souffle
Now for this delicious recipe for Peanut Butter Cookies with Chocolate Chips.
PrintPeanut Butter Chocolate Chip Cookies
Delicious peanut butter chocolate chip cookies that gluten free, dairy free and refined sugar free. Be ready to share the recipe, because once your friends try them, they’ll want to make them too!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 dozen 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup natural peanut butter,
- 1/2 cup natural almond butter,
- 1 cup
- 1 large egg
- 2 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon
- 1/2 a bar of dark cacao chocolate bar, we love Hu brand
Instructions
- Preheat the oven to 350.
- In a large bowl, add the peanut butter, almond butter and coconut sugar. Beat together until smooth. Be careful not to over mix.
- To the mixture, add the egg, vanilla, sea salt and baking soda. Mix until combined.
- With a sharp knife, chop your chocolate bar into small chunks and fold into the cookie batter.
- Using a 2 TBSP cookie scoop, scoop the dough onto the stoneware baking pan (or if you’re using a stainless steel pan, use unbleached parchment paper). 6-8 cookies per tray.
- Bake for 8-10 minutes, until the edges are golden-brown and crisp but the centers are still pale and slightly soft.
- Remove the cookie sheet from the over and let rest for 5- 10 minutes before transferring them to a cooling rack.
Love chocolate desserts? Check out our new eBook full of gluten free, dairy free and refined sugar free decadence!
Click here to learn more about our Decadent Chocolate Desserts eBook.
Jill says
What is the measurement in ounces or cups for “1/2 a bar”?
Aimee Harris Niedosik says
Each bar is 2.1 oz of 60g… so, I chopped and used 1/2 of that. For weight, you can do 30g — or more, if you prefer more chocolate!
Brenda says
These were amazing! My 13 year old made them last night and they were a huge hit! They were on the salty side, so next time we will reduce the salt, other than that…AMAZING! Thank you!
★★★★★
Aimee Harris Niedosik says
Brenda, We are thrilled to hear you loved them — and I’m so sorry for the saltiness. I have updated the recipe card to reflect 1/2 teaspoon!!
Kathy says
The cookies look like there is cocoa in the batter, but none is listed. Is this correct?
Aimee Harris Niedosik says
Correct, there is no cocoa. For “chocolate chips” I cut up 100% cacao bars and sometimes the smaller pieces darken the dough.
Terri Willoughby says
No gluten-free flour?
Aimee Harris Niedosik says
Correct, no flour at all is needed in this recipe. Let me know how they turn out.