Half the Sugar Baker
Ok, hear me out. There is a time and place for those crumbly 3 ingredient PB cookies but most of the time, I just want a soft and chewy cookie full of peanut butter flavor that doesn’t leave me dehydrated. These cookies are more than 3 ingredients, I’ll admit it, but they are still so simple and definitely worth it. They are also made with almond and whole wheat flour along with less sugar for a healthier treat. Enjoy these warm with a glass of cold milk, trust me.
Tips: This dough will seem VERY wet. It is really important that you refrigerate the dough before you roll out the cookies, I know, I know, but it makes the dough so much easier to work with and also creates chewier cookies! This recipe will create around 20 cookies if each ball is around 1 tablespoon of dough. Lastly, these cookies will spread a little bit in the oven but if you prefer very flat cookies, I would recommend pressing down on them to flatten them a little bit before you bake them.
Healthier Chewy Peanut Butter Cookies
Prep time: 10 minutes Cook time: 10 minutes Servings: 28 cookies
Ingredients
- 3/4 cup almond flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 3 tablespoons honey
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons applesauce (or sub yogurt)
Preparation
- In a medium bowl, add the almond flour, whole wheat flour, baking soda, and salt. Whisk to combine and set aside.
- In a large bowl, add the peanut butter and melted butter and whisk until well combined. Then add the brown sugar and honey and whisk until incorporated. Lastly, add the vanilla extract and applesauce and whisk until the mixture is smooth and fully combined.
- Add 1/3 of the flour mixture into the wet mixture and whisk until incorporated. Continue doing this until all of the flour mixture has been added. The dough will seem wet. Cover the bowl and refrigerate for at least 45 minutes.
- When ready to bake, preheat oven to 350º F and line two baking sheets with parchment paper.
- Remove the dough from the fridge and roll into balls, about 1 tablespoon each. Place them on the sheet, leaving room for spreading. For flatter cookies, gently press down on the cookies.
- Bake for 10-14 minutes. The cookies should still be very soft. Let cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
