I love to make a batch of cookies for my family from time to time, it just makes me feel like a good mom, you know? While there is a time and a place for an old-fashioned homemade chocolate chip cookie, I prefer to keep the treats we have a little more than occasionally healthy and nutritious, not just a flour/sugar/butter gut bomb.
These peanut butter cookies are the perfect fit. They are so easy to make, use ingredients you are likely to have in the house at all times and you can actually feel good about (and after) eating them. They are free of flour, a good source of stick-to-your-ribs protein, a perfect combination of salty/sweet, are chewy, and give you just enough chocolate kick to satisfy your cravings!
Get the kids involved too, they can make them from start to finish on their own!
These are also a hit for many of my Super Bowl champion personal chef clients when they need a sweet treat to satisfy while staying on point with their nutrition!
- 1 cup natural peanut butter – ingredients only peanuts and salt – (substitute almond butter or sun nut butter if you wish)
- 1/3 cup honey
- 1 egg
- ¼ cup dark chocolate chips or nibs
- 2 Tb ground flax seeds
- Flaky sea salt or Kosher salt for topping
Preheat the oven to 350 degrees.
Put the ingredients (except for the salt) into a food processor and pulse until the chocolate is broken up and the ingredients are combined.
Roll dollops of the dough into about 1 Tb portions and roll into balls with your hands.
Using a fork make cross hatches into the top of the dough, pressing down lightly. Top with a little sprinkle of salt.
Bake for 10 minutes until just light golden brown on top, remove to cool on the baking pan. The cookies will not be set right away, they will crumble if you try to remove them from the pan straight out of the oven.
After about 5 minutes you can enjoy or remove to a serving platter. Refrigerate any leftovers.
*No food processor? Just finely chop the chocolate and mix everything together in a bowl.*