For the longest time, I’ve felt like I had to choose between peanut butter cookies and classic chocolate chip cookies. But no longer: Prepare yourself for the best peanut butter 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 peanut butter chocolate chip cookie recipe yields soft, mouth-watering cookies that are surprisingly healthy. (Healthy cookies? Say what?!)
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 using pure maple syrup instead of processed sugar.
What I love about these peanut butter chocolate chip cookies is that they’re a perfect mid-afternoon treat or post-meal dessert. They give me the energy boost I need to hold me over until dinner, so I won’t succumb to sugary, fatty office treats.
Freeze extras (?!) on a cookie sheet for a few hours, then transfer them to a freezer-safe container.
Pro 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 transfer them to a wire rack to fully cool.
To keep your peanut butter chocolate chip cookies moist, store them in a sealed container or on a plate covered tightly with plastic wrap.
The Best Peanut Butter Chocolate Chip Cookie Recipe
- Nonstick cooking spray
- 2 cups cooked quinoa
- ½ cup all-natural peanut butter
- 5 Tbsp. pure maple syrup
- 1 dash sea salt (or Himalayan Salt)
- 1 tsp. pure vanilla extract
- 1 large egg
- ⅔ cup dark chocolate chips
Preheat oven to 350° F.
Lightly coat two large baking sheets with spray. Set aside.
Combine quinoa, peanut butter, maple syrup, salt, extract, and egg in a large bowl; mix well.
Fold in chocolate chips; gently mix until blended.
Drop by rounded Tbsp. onto prepared baking sheets.
Bake for 18 to 22 minutes, or until set.
Allow to cool for 5 minutes on baking sheets; remove from sheets and cool completely on a wire rack (or on parchment paper).
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Enjoy as an occasional treat. Be sure to track it.
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