Peanut butter + chocolate = a match made in heaven.
This combination in a healthy cookie? Count me in. These cookies are flourless and butter-free, and they taste amazing!
Another reason to love these cookies is that they are incredibly easy to make. They require 8 ingredients and a total of 30 minutes to prep, bake, and cool.
The base of these glorious cookies is the peanut butter. Feel free to use your favorite! I prefer the texture of Jif Extra Crunchy, but you could also use creamy. I reduced the sugar in the recipe by using Splenda Brown Sugar Blend. [Note: If you use regular brown sugar, be sure to use 3/4 cup rather than the 1/4 cup + 2 tablespoons called for in this recipe.] The oats add a little texture, and the dark chocolate morsels tie it all together.
Soft, chewy, and perfectly peanut butter-y, these cookies are hard to resist!
Flourless Peanut Butter Chocolate Chip Cookies
Yields: 16 cookies
1 cup peanut butter (I used crunchy, but creamy works well too.)
1/4 cup + 2 tablespoons Splenda Brown Sugar Blend (Note: If using regular brown sugar, use 3/4 cup.)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/3 cup rolled oats
1/2 cup dark chocolate chips
Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.
In a large mixing bowl, beat together the peanut butter, brown sugar, baking soda, and salt. Mix well. Add the vanilla and the egg and mix on low speed until just combined. Stir in the oats and chocolate chips by hand. Eating a few chocolate chips while stirring is strongly encouraged.
Scoop the dough onto the prepared cookie sheet and bake for 12-15 minutes or until lightly browned. Cookies stay fresh stored covered at room temperature for 7 days–if they last that long! Cookies also freeze well.
Serving size: 1 cookie