Healthier peanut butter chocolate cookies made without butter or oil. Perfect tough, salt sweet and studded with chocolate chips! The perfect cookie for a protein snack after the workout or as healthier dessert. Below you will find our recipe for healthier peanut butter chocolate cookies.
Preparation: 18 minutes
Cooking time: 12 minutes
Portions: 12 cookies
Ingredients
- 23 g oatmeal (gluten-free if necessary)
- 40 g gluten free flour (or other flour, such as almond flour)
- 1/4 teaspoon sea salt
- 1/2 teaspoon of baking powder
- 73 g brown sugar
- 128 g creamy salted peanut butter (ingredients may only be peanuts and salt)
- 1/2 teaspoon of vanilla extract
- 1 large egg (organic)
- 34 g pure chopped chocolate chunks (dairy free)
- 1 half scoop Whey or Vegan protein powder
Instructions
- Preheat the oven to 185 degrees and cover a large baking sheet with baking paper.
- In a medium-sized mixing bowl (gluten-free) oats, gluten-free flour, sea salt, baking powder and brown sugar and knock to combine.
- Add peanut butter (make sure that it is natural and pourable - only peanuts and salt), vanilla and egg and stir until a sticky dough is formed. Depending on the freshness / driping of your peanut butter, you may need to add a little more flower if it is too wet. Or, if it is too dry or crumbly, it compelled to a little more peanut butter (or a dash of dairy-free milk).
- Stir in the chocolate chips. Then scoop the dough into 1 ½ tablespoon by cookie, place it on the prepared baking sheet and shape to beautiful round cookies by gently pushing the dough. Top off with some chocolate chips.
- Bake 10-12 minutes away or to the edges a bit golden brown and they are plotted to about twice their original size. Remove from the oven and let cool 10 minutes on the baking sheet (cover with a little bit of sea salt-optional). Then enjoy your delicious cookies (preferably with dairy-free milk).
- Save cookies properly closed at room temperature 4-5 days or in the fridge to 1 week.
