Chewy peanut butter and chocolate cookies
This low-cost, chewy peanut butter and chocolate cookie recipe is so easy to make. Bake these in under 30 minutes for a delicious, healthier morning tea treat. Can be made gluten free.
Serves: 20 (makes 20 cookies)
Time to make: 22 mins
Hands-on time: 10 mins
Ingredients
- 1 cup peanut butter
- 1 egg
- ¾ cup brown sugar
- ½ teaspoon baking soda
- 85g dark chocolate, chopped in chunks
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Instructions
- Preheat oven to 180°C. Combine peanut butter, egg, sugar and baking soda in a bowl. Mix well. Add chocolate. Stir to combine.
- Line a baking tray with baking paper. Using hands, shape teaspoonfuls of mixture in balls and place on tray about 5cm apart.
- Bake for 10-12 minutes until lightly browned on top. Allow to sit on tray for a few minutes in oven, before removing to cool.
Nutrition Info (per serve)
-
Calories 117cal
-
Kilojoules 490kJ
-
Protein 4g
-
Total fat 7g
-
–Saturated fat 2g
-
Carbohydrates 10g
-
–Sugars 8g
-
Dietary fibre 1g
-
Sodium 40mg
-
Calcium 10mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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5 comments on Chewy peanut butter and chocolate cookies
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I just wanted to understand how this receipe binds together…. it’s there no need for flour?
Hi Lynette
Thanks for your question. I’m not sure why it binds together but something about the peanut butter makes it work. They are delicious, so I hope you give them a go.
Warm regards
Jenny
Delicious!
Does anyone know if I can use a different kind of nut butter instead of peanut?
Hi Clementine
Feel free to experiment. I think almond butter should work but it’s quite a bit pricier than peanut butter.
Warm regards
Jenny, HFG managing editor