Healthy One-Bowl Chocolate Chip Peanut Butter Cookies
These are the BEST chocolate chip peanut butter cookies I’ve ever had! They’re perfectly soft and chewy, full of yummy peanut butter flavor, and have plenty of chocolate too. With how amazing they taste, it’s almost dangerous how easy they are to make! Leftover cookies will last for at least four days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator (if not longer!). They freeze really well, too!
Ingredients
- ¼ cup (64g) homemade creamy peanut butter
- 3 ½ tbsp (53mL) unsweetened vanilla almond milk
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup (96g) coconut sugar
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¼ tsp baking soda
- 3 tbsp (42g) miniature chocolate chips, divided
Instructions
- In a medium bowl, stir together the peanut butter, milk, vanilla, and salt. Stir in the coconut sugar. Add the flour mixture, and sprinkle the baking soda over the flour (to prevent clumps!). Stir in the flour and baking soda just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula, and flatten to the about ½" thick using a spatula. (The cookies don’t spread much, if at all, so they'll look about the same shape after baking as they do before!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
This is my homemade creamy peanut butter recipe. It’s so easy to make. You just need 5 minutes and a blender! If you prefer using store-bought creamy peanut butter, use the natural drippy-style kind where the only ingredients are peanuts and salt. Do not substitute crunchy peanut butter.
Any milk may be substituted for the unsweetened vanilla almond milk.
Light brown sugar may be substituted for the coconut sugar.
It’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out cakey or dry, instead of soft and chewy.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) will also work, but be extra careful when measuring it!
For the gluten-free option, 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 (like this one!) will work as well, if measured like this.
To keep these cookies completely vegan and dairy-free, I recommend using vegan-friendly chocolate chips, like these vegan mini chocolate chips.
This recipe is easily doubled!
{gluten-free, vegan, egg-free, dairy-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.