I’m always on the lookout for delicious, yet healthy cookie recipes. You can never have enough, right?
And these are just that. No butter. No eggs. No sugar. Just peanut butter. Chocolate (okay, maybe a little bit of sugar). Maple Syrup. And some other basic ingredients.
These satisfy my sweet tooth. Which is important, especially because lately it’s been out of control. After every meal I feel the need for a small piece of something sweet. Usually chocolate.
The awesome thing about these cookies? I don’t feel guilty when I eat one. Or two. And, as always, my kids loved them. They’re kid-approved!
Dark Chocolate Peanut Butter Cookies
recipe slightly adapted from The Fauxmartha
- 2 cups whole wheat pastry flour (or all-purpose)
- 1 tsp baking soda
- 1/2 tsp sea salt (plus more for sprinkling, if wanted)
- 1 cup peanut butter
- 1 cup maple syrup
- 1/3 cup extra virgin olive oil (I bet coconut oil would be good as well)
- 1 & 1/2 tsp vanilla extract
- 1/3 cup roughly chopped dark chocolate
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
- In a small bowl, whisk together your flour, baking soda and salt.
- In a larger bowl, whisk together your peanut butter, maple syrup, oil, and vanilla until all mixed together. Using a wooden spoon, stir in flour until ingredients are combined.
- Stir in dark chocolate.
- Refrigerate dough for 15-30 minutes.
- Using a tablespoon, scoop dough onto lined baking sheet, leaving about 2 inches between cookies. Using a fork, make a criss-cross pattern on each cookie and sprinkle with a tiny bit of sea salt if desired.
- Bake 10-13 minutes or until the bottoms are starting to brown. Mine were perfect at 10 minutes. Let cool, and then move to a wire rack.