Mini Chocolate Chip Peanut Butter Cookies
Yields: 30 mini cookies
These bite-sized chewy cookies are absolutely irresistible! They’re full of peanut butter flavor and packed with chocolate. They’ll keep for at least one week if stored in an airtight container—if they last that long!
  1. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg white, milk, and vanilla. Stir in the peanut butter until fully incorporated. Stir in the coconut sugar. Add in the flour mixture, and stir until incorporated. Stir in 2 ½ tablespoons of miniature chocolate chips
  3. Roll the dough into 30 small spheres, and place onto the prepared baking sheet. Flatten until they’re the desired thickness and width with a spatula. Gently press the remaining chocolate chips into the tops. Bake the cookies at 350°F for 6-8 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the whole wheat pastry flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “wheat-y” taste.

For a gluten-free flour substitute, I recommend the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Any milk may be substituted for the nonfat milk.

I highly recommend using my easy blender peanut butter to make these cookies! Otherwise, substitute a natural drippy-style peanut butter. The only ingredients on the label should be “peanuts” and “salt.” Do not substitute chunky peanut butter. The cookie dough will be too dry and won’t come together.

Light brown sugar may be substituted for the coconut sugar.

Some brands of flour are more absorbent than others. This is the brand that I use. If the cookie dough is too dry and won’t come together after a few minutes of mixing (it does take a bit of effort to get all of the flour worked in!), add additional milk ½ teaspoon at a time until all of the flour has been incorporated.

This recipe is easily doubled!

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at