If you asked my family what nickname they’d give me, “Cookie Monster” would be at the top of the list. It’s no secret I have a sweet tooth, and cookies happen to be one of my most favorite things on Earth. For the longest time, I’ve felt like I had to choose between peanut butter cookies and classic chocolate chip cookies. I don’t know why it’s taken me so long to combine the two, but I’m glad I finally did. The results are delicious!
This recipe yields soft, mouth-watering cookies that are surprisingly healthy. First of all, these cookies don’t contain any flour. Instead, they’re held together by a protein-rich combination of quinoa, peanut butter, and egg with the perfect amount of dark chocolate chips sprinkled right in. Another healthy swap is the use of pure maple syrup instead of processed sugar.
What I love about these peanut butter chocolate chip cookies is that they are a perfect mid-afternoon treat. They give me the energy boost I need to hold me over until dinner, so I won’tsuccumb to sugary, fatty office treats. And, because they’re so small, it’s easy to tuck a few into your work bag for the week. This recipe yields 24 cookies, so there should be enough for the whole family. Not sharing these cookies? Lucky you. Freeze extras on a cookie sheet for a few hours, then transfer them to a freezer-safe container.
Tip: To make sure these chewy cookies don’t crumble, let them cool for five minutes directly on the baking sheet (in other words, no touching!). Then, you can then transfer them to a wire rack to fully cool. To keep your cookies moist, store them in a sealed container or on a plate covered tightly with plastic wrap… not that they’ll last long once you’ve tasted them!
Peanut Butter Chocolate Chip Cookies
Total Time: 47 min.
Prep Time: 20 min.
Cooking Time: 22 min.
Yield: 24 cookies, 1 cookie per serving
Nonstick cooking spray
2 cups cooked quinoa
½ cup all-natural peanut butter
5 Tbsp. pure maple syrup
1 dash sea salt
1 tsp. pure vanilla extract
1 large egg
⅔ cup dark chocolate chips
1. Preheat oven to 350° F.
2. Lightly coat two large baking sheets with spray. Set aside.
3. Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
4. Fold in chocolate chips; gently mix until blended.
5. Drop by rounded Tbsp. onto prepared baking sheets.
6. Bake for 18 to 22 minutes, or until set.
7. Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).