This cookie is made, not unlike the other, with nuts as the primary ingredient. This time, it's peanuts, or rather, peanut butter, that takes center stage. I've thrown in flax meal to further healthify this cookie and it works so well. It's undetectable in the final product. When baked, this mixture of peanut butter, sugar, eggs, and flax becomes a chewy, toothsome chocolate chip cookie that is out of this world. It's really magical what baking does to peanut butter.
This cookie is gluten-free. It's the most delicious peanut butter cookie I have ever had. The ingredients come together within minutes with no kitchen gadgets needed except a wooden spoon and a bowl.
Bake time is minimal, as well. Studded with chocolate chips, this cookie is a great alternative to traditional chocolate chip cookies for a fun, quick summer snack that you can feel good about eating or giving to your kids!
Peanut Butter Chocolate Chip Cookies
Recipe by: Leelabean
(Yield: about 30 2" cookies)
1 c peanut butter (not the natural kind)
1 large egg
1 large egg white
1/4 c flax meal
3/4 c granulated sugar
1 t vanilla
1/2 t baking soda
1/4 t salt
3/4 c mini chocolate chips (bittersweet or semisweet)
Preheat your oven to 350F. Line a cookie sheet with parchment paper.
In a bowl, combine the peanut butter, egg, and egg white. Add the flax meal and granulated sugar, followed by the vanilla and baking soda and salt. Mix well to combine. Fold in the mini chocolate chips.
Scoop spoonfuls of dough onto a parchment-lined cookie sheet and bake for 11-13 minutes or until the cookies puff up and they oh-so lightly begin to brown around the edges.
Take the cookie sheet out of the oven and let the cookies cool on the sheet for 10 minutes. Then transfer them to a cooling tray until they are completely cooled. Store the cookies in an airtight container for up to 1 week. This cookie will stay chewy and just get yummier as the days pass.