Healthy Chocolate Chip Peanut Butter Cookies
This healthier chocolate chip and peanut butter cookie uses almond flour, white whole wheat flour, oats, peanut butter, and greek yogurt as the main ingredients. It's higher in fiber and protein and lower in sugar than the standard chocolate chip cookie.
Servings: 12 cookies
- 1/4 cup rolled oats
- 1/4 cup almond flour substitute: if not using almond flour double white whole wheat flour
- 1/4 cup white whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup coconut sugar substitute: brown, white or cane sugar
- 1/4 cup creamy peanut butter no sugar added
- 1/4 cup plain 2% greek yogurt
- 1 tsp vanilla extract
- 1 large egg
- 3 tbsp dark chocolate chips
Preheat oven to 350 degrees fahrenheit. Line a large baking sheet with parchment paper.
Mix all dry ingredients together (oats, almond flour, white whole wheat flour, salt, baking powder, sugar). If you are not using almond flour you can double the amount of white whole wheat flour.
Add all wet ingredients (peanut butter, yogurt, vanilla extract, egg) to the dry ingredients and mix well. The dough will be sticky but should be firm enough to pull apart from a spoon. If not, add 1/2 tbsp of whole white wheat flour until it becomes more firm. Fold in chocolate chips.
Take a spoon or scoop and measure out twelve balls of dough. Use a fork to score the top of the cookie in a criss cross pattern to flatten the cookies to help them cook evenly. Bake for 13 minutes.
Remove cookies from oven and let cool for 3 minutes, place on a wire rack to finish cooling.