These healthy peanut butter chocolate chip cookies are gluten-free and sugar-free. They are made with healthy ingredients – smooth all-natural peanut butter, almond flour, oat flour, and banana! And what is best about them? These soft, flavourful cookies taste like warm banana bread with an amazing peanut butter undertaste.
Why you’ll love these peanut butter chocolate chip cookies
Fast and easy to make Putting the dough together is so easy, and as a bonus, it doesn’t require any cooling time so you can bake them right away.
Gluten-free These cookies are made of a combination of almond flour and gluten-free oat flour which is a great replacement option if you are gluten intolerant.
Healthy Did I mention, these cookies contain only healthy ingredients? The primary ingredients in these cookies are all-natural peanut butter, almond flour, gluten-free oat flour, and mashed banana. Yummy, right?
Lower in Carbs I wouldn’t say these cookies are low carb, because they contain banana and oat flour, but because they are sweetened with erythritol and there is more almond flour than oat flour in them, they are not that high in sugar. It’s safe to say they won’t spike your blood sugar as much as regular cookies (made with white sugar and white flour).
TIP If you are not a fan of peanut butter, or you are allergic to it (poor you), feel free to experiment and replace peanut butter with other nut or seeds butter. As long as it is smooth (not crunchy) it should work.
What you will need to make peanut butter chocolate chip cookies
Almond flour It gives the cookies a nice nutty flavor. It’s one of the best flours if you want to include healthy fats and fewer carbs in your diet.
Oat flour (gluten-free) Balances the oily and nutty texture of almond flour and brings some more fiber to this cookie game.
Erythritol Is used as a sweetener in this recipe, but if you don’t mind carbs or prefer sugar, you can definitely replace erythritol with sugar of your preference like coconut sugar or panela.
Mashed banana Banana acts as a humectant in these cookies which gives them a more cakey soft texture. And obviously, a banana gives these cookies an all-time favorite taste of banana bread. I like to use brown overripe banana as it is easy to work with and more importantly it offers a rich sweet taste.
Peanut butter Classic, all-natural smooth peanut butter is used in these cookies. I wouldn’t recommend using crunchy peanut butter here, as it could make the process of putting the dough together harder, and it’s highly probable the oil ratio in the dough would also be off.
Egg One egg makes its trick in this recipe. It holds the dough together and large and free range
Baking powder Act as a leaving agent making these peanut butter chocolate chip cookies more puffy and cakey.
Salt Pinch of salt helps to balance the sweetness.
Chocolate I like to use sugar-free semi-sweet or dark chocolate when baking cookies, but the choice is honestly yours. Use your favorite chocolate here, even though I’m a lover of rich dark chocolate, I’m 100% sure milk chocolate won’t harm the taste of these cookies, more the opposite.
Peanuts Can you not get enough of peanut butter? I can’t! Me too! That’s why I used peanuts as a topping here, they nicely bring up the peanut butter taste and make these cookies more peanut-ty (is this a word?)
These peanut butter chocolate chip cookies are
- soft
- flavourful, resembling banana bread taste
- nutty
- rich
Peanut Butter Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 100g almond flour
- 50g gluten-free oat flour
- 50g erythritol
- 1 tsp baking powder
- pinch of salt
Wet Ingredients
- 55g mashed banana (appx. half of medium size banana)
- 45g peanut butter
- 1 large egg (60g)
Topping
- 25g chocolate, chopped coarsely
- 1 tbsp peanuts
Instructions
- Preheat the oven to 180 degrees. Line the baking sheet with parchment paper.
- In a large mixing bowl whisk all dry ingredients.
- In a medium bowl mix wet ingredients. Pour the wet ingredients into the dry ingredients and mix until completely combined. The batter will be thick, but a bit creamy.
- Scoop the butter with 1,5tbsp scoop (yield 9 cookies). Place the scooped cookies about 2 inches apart onto the prepared baking sheet.
- Flatten the cookie balls with wet fingers (to prevent the batter to stick to your fingers) and top the cookies with peanuts and coarsely chopped chocolate.
- Bake for 15-17 minutes or until the edges start to get a brown color.