You won’t believe how good these peanut butter chocolate chip cookies taste! Six ingredients, gluten free, dairy free, and they taste amazing. They actually taste like they have flour in them.
When it comes to peanut butter, unfortunately, most options contain Aflatoxins which are toxins produced by a mold. So, I’m really picky when it comes to the peanut butter I use. Thankfully, Maranatha tests their peanut butter to ensure that it’s mold free!
These peanut butter and chocolate chip cookies are so easy that even if you don’t bake, I promise, you can make these. Print the recipe, buy the ingredients, and whip up some crazy good cookies!
Serves: Makes about 16 cookies
Adapted from Eating Clean.
Ingredients
- 1 cup salted natural peanut butter (you can substitute with almond butter or sesame seed butter for a nut-free/legume-free option)
- 3/4 cup organic whole cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Stir together all ingredients until incorporated. Spoon cookie dough using a 1 1/2-inch cookie scoop onto a baking sheet lined with parchment paper. Bake for 9 minutes. Store in an airtight container.
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