Post by Loupy on Nov 20, 2014 0:40:15 GMT -7
"Healthier" Chocolate Peanut Butter Cookies
From: The Tone It Up Girls @ toneitup.com/
makes: 12-15 cookies
Ingredients:
3/4 cup natural peanut butter*
1/3 cup of honey or maple syrup
1 egg, beaten
1/2 cup chocolate chunks
1/4 tsp of baking powder
1/2 tsp of almond extract
pinch of sea salt
Directions:
Preheat oven to 350° degrees.
Add peanut butter to a large bowl and mix with a fork until soft.
Add egg (already beaten), honey or maple syrup, baking powder, almond extract and sea salt and mix well.
Continue to mix with a fork until all ingredients are well incorporated.
Next, carefully fold in chocolate chunks.
Use a teaspoon or mini ice cream scoop to measure out a small amount of dough to drop onto your pre-greased cookie sheet.
Alternatively, line the cookie sheet with parchment paper.
Bake for 10-12 minutes or until golden brown.
They’ll still be soft when you take them out of the oven, but will harden as they cool.
TIP:
Keep these cookies on the smaller side. They are soft and don’t hold up as well if they are larger.
*We used creamy peanut butter, but feel free to use crunchy! If you prefer to make this recipe peanut free, these cookies are just as delicious with almond butter!
From: The Tone It Up Girls @ toneitup.com/
makes: 12-15 cookies
Ingredients:
3/4 cup natural peanut butter*
1/3 cup of honey or maple syrup
1 egg, beaten
1/2 cup chocolate chunks
1/4 tsp of baking powder
1/2 tsp of almond extract
pinch of sea salt
Directions:
Preheat oven to 350° degrees.
Add peanut butter to a large bowl and mix with a fork until soft.
Add egg (already beaten), honey or maple syrup, baking powder, almond extract and sea salt and mix well.
Continue to mix with a fork until all ingredients are well incorporated.
Next, carefully fold in chocolate chunks.
Use a teaspoon or mini ice cream scoop to measure out a small amount of dough to drop onto your pre-greased cookie sheet.
Alternatively, line the cookie sheet with parchment paper.
Bake for 10-12 minutes or until golden brown.
They’ll still be soft when you take them out of the oven, but will harden as they cool.
TIP:
Keep these cookies on the smaller side. They are soft and don’t hold up as well if they are larger.
*We used creamy peanut butter, but feel free to use crunchy! If you prefer to make this recipe peanut free, these cookies are just as delicious with almond butter!
