• Peanut Butter Chocolate Chip Cookies

    These cookies will most definitely satisfy your cravings for peanut butter cups.  I only had unsalted peanut butter, so I added just a little pinch of salt.  Then, I was 1/3 cup short of peanut butter, so I added in some tahini.  The tahini was a bit oily, so the cookies needed a longer bake time and were a bit more crumbly – just something to think about if you’d like to switch this recipe to another nut or seed butter. Allow the cookies to cool partially on the cookie sheet before attempting any removal to a cooling rack.

    Peanut Butter Chocolate Chip Cookies from Deliciously Organic

    Adapted from Eating Clean. Makes about 16 cookies


    • 1 cup salted natural peanut butter
    • 3/4 cup organic whole cane sugar or sucanat
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 1/2 cup chocolate chips (preferably Fair Trade)

    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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