Peanut Butter Chocolate Chip Cookies

I had a recipe idea for some sandwich cookies. The concept was basic, tried and true really, with just a little twist. Seriously, what could go wrong?

As expected, the cookies looked perfect, the filling tasted as I had hoped … but when put together … meh. The recipe parts did in fact work, but to my great surprise, that old school flavor combination just didn’t float our sweets-craving boats. So what’s a girl to do? Why take the safe way out of course … chocolate chips! I still haven’t found a purpose for that filling, but the cookies combined with chocolate chips became a simple sensation.

I’m sure many of you are familiar with those basic 3 ingredient peanut butter cookies: 1 egg, 1 cup peanut butter, 1 cup sugar. Mine were based on these, but I wanted to make them egg-free (for Tony) and lower in sugar … and though the three ingredient route is insanely simple, the cookies are just okay when made that way. A little ingredient finagling takes them up a notch or three … if I do say so myself.


Easy Peasy Peanut Butter Chocolate Chip Cookies

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, and Soy-Free. Though I haven’t tried it, you can certainly make these peanut- and nut-free with sunflower seed butter in place of the peanut butter.

  • 1/2 Tablespoon Flaxseeds
  • 1 Tablespoon Water
  • 1/2 Cup Peanut Butter (I use creamy, unsalted, all natural – nothing added)
  • 1/4 Cup Powdered Sugar, sifted (I used Trader Joe’s Organic)
  • 1 Tablespoon Honey (can sub agave nectar for vegan)
  • 1/4 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Baking Soda
  • 1/3 Cup Semi-Sweet or Dark Chocolate Chips (optional)

Preheat your oven to 350ºF.

Grind the flaxseeds in your spice grinder, and place them in a mixing bowl. Stir in the water and let that sit while you measure out the other ingredients. Add the peanut butter, powdered sugar, honey (or agave), vanilla, and baking soda. Stir until well combined. Stir in the chocolate chips to evenly distribute. If the mixture is too moist to handle, feel free to place it in the fridge to firm up for 30 minutes or so. If it is too firm (the peanut butter I use is a very soft one) then add a little bit of water, just a teaspoon at a time until it has a cookie dough-like consistency.

Place the cookies by the tablespoonful on your baking sheet (I line mine with a silicone baking mat), and flatten them a bit (they don’t spread much). Bake the cookies for 8 to 10 minutes. The cookies will need to cool for 10 to 15 minutes before you handle them … they do firm up as they cool.

Makes 8 to 10 cookies

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