This is not my recipe, but I highly recommend you check it out. It’s from a blog called, Ambitious Kitchen I found on Pinterest. These cookies are a great lighter version of a traditional Chocolate Chip cookie. While they are not exactly the same thing as a traditional chocolate chip cookie, they are the perfect portion and treat for someone watching what they eat.
Notice, I did not say they are healthy. But in moderation, they are a great substitute. I use a 1″ melon baller to portion these cookies out and I usually get around 30 cookies (as opposed to her 16-20). I’m guessing that puts them a little less than 100 calories a piece (according to MyFitnessPal). I do use natural peanut butter and don’t have any problems with it. I’m wondering if it is because the PB is already cold? She also says you can try other butters, but I haven’t yet!
- 1 cup creamy or chunky peanut butter
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 2/3 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.