The words ‘healthy’ and ‘cookies’ together seems like an oxymoron, don’t you think? But I assure you, as ridiculous as it may seem, you can have your cookies and eat them too! Let me rewind a bit though, to my many failed attempts at trying to health-ify (I made that word up) cookies. What is the point of trying to make a healthy version of not so skinny jeans friendly goodies, if they are only sub-par. How uneventful is it to eat something that is just blah. No thanks.
I came across a flourless peanut butter cookie recipe a few of years ago. And here’s the thing. I kept the recipe in the back of my head because I suppose my past heartbreak over unsatisfying healthy cookies, I just didn’t make them. One day, after
hard pms cravings hit, I decided to test my luck. I was so shocked, there was no way they were that good. So from there started my butchering the recipe to try to make it even better. If you were to ask me where I got a recipe from, I could tell you where the idea spawned, but I never follow a recipe to a T. I blame my Great Grandmother, who at 5 years old I whined to her that I would never be a good cook or baker because she didn’t follow recipes or measure anything. Well here a few decades later, and that is so me. Thanks Grammy.
So, about these cookies. They are naturally gluten free thanks to them being flourless. I lowered the sugar content by using organic coconut palm sugar, which in my opinion is the b.o.m.b. It’s low glycemic, which won’t spike your insulin levels and make you crash (not to mention high insulin wrecks havoc on lady hormones and the war on fat loss). It has this really nice caramel flavor, that reminds me a lot like brown sugar. I also used stevia sweetened chocolate chips, which are a real piece of heaven. You will not be able to tell that they aren’t good ol’ sugar sweetened chocolate chips. They melt and taste literally the same. And no (because I know you’re thinking it), there’s no aftertaste from the stevia.
A word of bakers advice before you make these gems. I get that it’s super tempting to eat a hot and fresh cookie straight from the oven. It’s heaven. But these cookies require a bit of willpower. When they come out of the oven you will be tempted to want to pop them back in for a few minutes. They won’t look cooked or “set”. Take them out anyways, and have a little cookie faith. Let them rest on the pan for 5 minutes before you even touch them. Transfer them carefully onto a cooling rack and let them cool FULLY. That is where the magic happens. You will end up with a cookie that is perfectly crisp around the edges, and chewy n’ gooey in the center. I promise, you’ll thank me later.
Healthy Peanut Butter Chocolate Chip Cookies
(gluten free, refined sugar free, flourless)
- 2 cups creamy peanut butter, not natural use a no-stir variety like this
- 1 cup coconut palm sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 1 – 1 1/2 cups chocolate chips, I used these stevia sweetened ones
- 1 tsp baking soda
- Preheat the oven to 350F. Line a large cookie sheet with parchment paper.
- In a large bowl, beat together the eggs and coconut sugar. Add in the peanut butter, then the vanilla and baking soda. Mix until smooth and well incorporated. Add the chocolate chips.
- Drop the dough by tablespoonfuls onto prepared baking sheet. Space 2 inches apart, as the cookies will spread. Gently, press down the top to slightly flatten (not too much though).
- Bake for 12 minutes. Remove from the oven and let rest on pan for 5 minutes before transferring to a wire rack to cool.
Let these beauties fully cool before devouring! Enjoy!