Chocolate Chip Peanut Butter Cookies

Now who says cookies can’t be healthy? Check out this healthy version of a peanut butter cookie that requires no flour, butter, or oil!

This is a protein filled, creamy, soft, and gooey cookie that is sweetened with natural honey and brown sugar instead of refined white sugar. You can choose to make this a gluten-free cookie by using certified gluten-free plain oats as the base for this recipe. This recipe yields roughly 9 cookies. Feel free to refer to the conversion chart found here If you would like to cut this recipe in half!

1 cup creamy peanut butter
2 tbsp honey
4 tbsp brown sugar
1/2 cup + 2 tbsp plain oats
1/8 tsp salt
1 tsp baking soda
1/2 tsp vanilla
1 egg
1/2 cup chocolate chips

  1. Preheat oven to 350 degrees F.
  2. Stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
  3. Add in the oats, baking soda, salt, and vanilla. Stir well
  4. In a separate bowl, whisk the egg and add it to the mixture.
  5. Gently fold in the chocolate chips. At this point the mixture will become difficult to stir. Continue stirring until everything is well combined.
  6. Scoop out the dough with a cookie dough scoop and press firmly into small balls. If the cookie isn’t packed tightly, it will crumble. If you don’t have a scoop, you will have to use your hands to form the dough into balls.
  7. Place on a cookie sheet and bake for 7-9 minutes. I prefer to put 6 dough balls in one batch since it bakes better with less in the oven.
  8. The cookies will look under-cooked, but that is okay! The trick to soft cookies is not over cooking them. They harden while they cool.
  9. Place on a protected surface and allow to cool completely before they are taken off the sheet.

It looks and tastes good!




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