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    Home / Desserts / Healthy Peanut Butter Chocolate Chip Cookies

    Healthy Peanut Butter Chocolate Chip Cookies

    Published: Nov 26, 2024 Modified: Nov 26, 2024 by Jillian This post may contain affiliate link. This blog generates income via ads

    Jump to Recipe Print Recipe

    These Healthy Peanut Butter Chocolate Chip Cookies are everything they sound like and more.  I made them with almond flour so they are gluten-free and they are SO delicious. Perfect for that holiday cookie swap you've got coming up.

    Peanut butter chocolate chip cookies on a cooling rack and a white plate with a stripped colored napkin on the side.

    These healthy peanut butter cookies with chocolate chips melted on top are SO tasty! They are also super easy to make. My kids could probably make them all by themselves.

    The peanut buttery inside gives these cookies a soft texture with the added chocolate chip morsels melted on top that give them that extra sweet gooey taste. I also used all gluten-free ingredients so that's an added bonus if you're looking for gluten-free cookies.

    I love making cookies around the holidays. There are always so many events in which you need a good cookie recipe. My neighborhood holds an annual cookie swap every year and these are my go-to. All the women in my family also like to get together to bake cookies every year. If you have holiday gatherings and you need a good cookie recipe look no further.

    If you enjoy this recipe then you will love my also Healthy Chocolate Chip Butterscotch Cookies and my Amond Flour Chocolate Chip Cookies without Butter recipe!

    Table of contents

    • Ingredients needed
    • Directions for these easy cookies
    • Substitutions
    • How can the kids help
    • Tips and FAQ's
    • Other healthy desserts you will also LOVE

    Ingredients needed

    Here is a picture of the ingredients you will need to make these delicious healthy cookies

    A birds-eye view of all the ingredients you will need to make these cookies with labels included.
    • cream cheese - using cream cheese in your cookies helps add a soft, tender texture, and results in a more airy cookie.
    • almond flour - I used almond flour to keep the cookies gluten-free, but feel free to use one of my substitutes listed below.
    • light brown sugar - I like using brown sugar because it has more moisture than white sugar.
    • baking powder and baking soda - both are leavening agents so they help make the cookies rise.
    • salt - adding just a dash of salt helps enhance the flavor of the cookies.
    • eggs - eggs help to bind all the ingredients together.
    • unsweetened cocoa powder - provides a rich chocolate flavor without the added sugar.
    • nutmeg - adds a subtle warm and slightly sweet taste.
    • natural peanut butter - you can't make peanut butter cookies without peanut butter. I prefer using creamy, but you can certainly use chunky for an added crunch.
    • chocolate chips - I prefer using semi-sweet or dark chocolate. I also enjoy using the larger chips for an added chocolatey taste.

    Directions for these easy cookies

    Step-by-step directions on how to make chocolate chip peanut butter cookies.

    Step 1 - First, preheat oven to 375 ° and line a baking pan with parchment paper.  Place the cream cheese in a small microwave-safe bowl and microwave on high for 30 to 45 seconds or until softened. 

    Step 2 - Once softened, mix in the peanut butter and eggs. Stir well to combine.

    Steps one and two of the cooking process to make this recipe.

    Step 3 - In a separate large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cocoa powder, and nutmeg.

    Step 4 - Add your peanut butter mixture into your flour mixture and mix well until combined.

    Steps 3 and 4 of the cooking process to make this recipe.

    Step 5 - Scoop spoonfuls of dough and using both hands roll to form a ball.  Place on the prepared baking pan and press down with your palm to form a cookie shape. 

    Step 6 - Press chocolate chip morsels into the tops of each cookie.  Bake for 10 minutes.  Place cookies onto a cooling rack until ready to eat!

    Steps 5 and 6 of the cooking process to make this recipe.

    Substitutions

    Light Brown Sugar - I have used white sugar in place of light brown sugar in the past. If you want to cut calories and health up your treats then the best choice is to use pure honey.  For every cup of sugar your recipe calls use ²⁄3 cup of honey. Coconut sugar is also a good sub because it is a 1 to 1 ratio for any white or brown sugar your recipe calls for. 

    Almond Flour - I used almond flour to keep the cookies gluten-free, but you can also use whole wheat flour, all-purpose flour, coconut flour, or even oat flour.

    Eggs - substitutions to use in place of eggs would be ¼ cup of applesauce for one egg, a medium mashed banana, or you can use a flax egg by using flaxseed meal mixed with water.

    How can the kids help

    I love cooking with my kids. It's a great bonding experience for all of us. I find it easier to include my kids in baking because they LOVE sweets. If I show them that cookies and cupcakes can be made healthily I feel that I am giving them a life lesson. Here are some fun ways to include your kiddos in this recipe.

    • Have your children help measure out all the ingredients in each mixing bowl.
    • Teach your child how to crack an egg (my 4-year-old can do it).
    • Show your kids how to roll the dough into a ball. They can also push down the chocolate chips into the cookies while eating some at the same time of course 🙂

    Tips and FAQ's

    What type of chocolate chips are the best to use for these cookies?


    I prefer using the bigger chocolate chips. They give a more chocolatey taste. I use either semi-sweet or dark chocolate. The brands that I like the best are Ghirardelli, Nestle Toll House, and Enjoy Life.

    What is the best type of peanut butter to use?


    Creamy peanut butter is what is preferred but you can also use chunky for that added crunch.

    How to store these healthy cookies.


    Store the cookies in an airtight container at room temperature. They will last up to 2 weeks.

    A close up of peanut butter chocolate chip cookies.

    Other healthy desserts you will also LOVE

    • A plate of butterscotch chocolate chip cookies on a white wooden table with butterscotch and chocolate chip morsels scattered around.
      Healthy Chocolate Chip Butterscotch Cookies
    • almond flour chocolate chip cookies without butter on a white plate sitting on a white board with a red and white stripped cloth napkin
      Almond Flour Chocolate Chip Cookies (without butter)
    • birds eye view of gluten free dairy free brownies on parchment paper on top of a wooden table with a glass of milk
      Gluten-Free, Dairy-Free Brownies
    • A close up of chocolate brownies in a white bowl topped with white powdered sugar and a checkered napkin laid to the side.
      Chocolate Chickpea Brownies

    If you give this recipe a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!

    Peanut Butter chocolate chip cookies on a cooling rack and on a white plate with a stripped napking laid on the table.

    Peanut Butter Chocolate Chip Cookies

    These Healthy Peanut Butter Chocolate Chip Cookies are everything they sound like and more.  I made them with almond flour so they are gluten-free and they are SO delicious. Perfect for that holiday cookie swap you've got coming up.
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    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 20 cookies
    Calories: 161kcal
    Author: Jillian Schneider

    Equipment

    • baking pans
    • mixing bowls
    • small microwavable safe bowls

    Ingredients

    • 4 oz cream cheese
    • 1½ cups almond flour
    • ¾ cup light brown sugar
    • ½ tsp salt
    • ½ tsp baking powder
    • ½ tsp baking soda
    • 2 eggs
    • ¼ cup unsweetened cocoa powder
    • ¼ tsp nutmeg
    • 1 cup natural peanut butter
    • 1 cup semi-sweet dark chocolate chips

    Instructions

    • Step 1 - First, preheat oven to 375 ° and line a baking pan with parchment paper.  Place the cream cheese in a small microwave-safe bowl and microwave on high for 30 to 45 seconds or until softened. 
    • Step 2 - Once softened, mix in the peanut butter and eggs. Stir well to combine.
    • Step 3 - In a separate large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cocoa powder, and nutmeg.
    • Step 4 - Add your peanut butter mixture into your flour mixture and mix well until a dough forms.
    • Step 5 - Scoop spoonfuls of dough and using both hands roll to form a ball.  Place on the prepared baking pan and press down with your palm to form a cookie shape. 
    • Step 6 - Press chocolate chip morsels into the tops of each cookie.  Bake for 10 minutes.  Place cookies onto a cooling rack until ready to eat!

    Notes

    What types of chocolate chips are the best to use for this recipe?
    I prefer using the bigger chocolate chips. They give a more chocolatey taste. I use either semi-sweet or dark chocolate. The brands that I like the best are Ghirardelli, Nestle Toll House, and Enjoy Life.
    What is the best type of peanut butter to use?
    Creamy peanut butter is what is preferred but you can also use chunky for that added crunch.
    How to store these cookies. 
    Store the cookies in an airtight container at room temperature. They will last up to 2 weeks.
    How can the kids help?
    • Have your children help measure out all the ingredients in each mixing bowl.
    • Teach your child how to crack an egg (my 4-year-old can do it).
    • Show your kids how to roll the dough into a ball. They can also push down the chocolate chips into the cookies while eating some at the same time of course 🙂
     
     

    Nutrition

    Serving: 1cookie | Calories: 161kcal | Carbohydrates: 13.1g | Protein: 3.4g | Fat: 9.2g | Saturated Fat: 3.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.8g | Cholesterol: 14.6mg | Sodium: 71.1mg | Potassium: 2mg | Fiber: 1.1g | Sugar: 10.1g | Vitamin A: 5IU | Calcium: 2mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
    The author of the recipe with a little blonde girl making muffins.

    Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!

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