Peanut Butter Chocolate Chip Cookies
Today was a “must bake cookies” kind of day. I scoped out the pantry to see what ingredients I had and found peanut butter and Bittersweet Chocolate Chips. Then I realized I had no butter or eggs! I really didn’t feel like going grocery shopping, so I told myself I would try making a healthy recipe. Making healthy cookies is a huge trend in Asia right now, and I remember reading about using canola oil instead of butter. Since the cookies would be eggless, I used cake flour to create a delicate/flaky texture. This recipe is very easy to make and can easily become vegan.
In the end, the healthy Peanut Butter Chocolate Chip Cookies turned out great! I’m going to go buy some cute jars or boxes and give these cookies as gifts. Make sure you let the cookies cool down completely before eating.
This recipe makes about 12 cookies
- 100 grams cake flour
- 30 grams sugar
- 40 grams crunchy peanut butter
- 2 tablespoon canola oil
- 1 1/2 tablespoon water
- 30 grams Bittersweet Chocolate Chips
Things You’ll Need
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. In a large mixing bowl, mix together the cake flour and sugar. Then add the peanut butter and canola oil.
- Form a pasty dough, then separate the dough with your hands to form small crumbs. Add the water and form into a messy dough.
- Add the bittersweet chocolate chips and knead gently with hands. Separate dough into 12 to 14 bite-sized balls. Flatten each piece and bake at 350 degrees F for 22 to 25 minutes.
- Let it cool down for 30 minutes before serving. Enjoy!