Paleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.
Becki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂
I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!
The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.
These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.
*** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
1¼ cup organic chickpeas (its a little less than a can)
½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
2 teaspoons vanilla
1 teaspoon baking powder
¼ cup dairy free chocolate chips (can use regular chocolate chips)
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
Remove from cookie sheet to cool.
These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.
I don’t know about your house but a sugar addict lives in mine. My husband has a wicked sweet tooth so I like to have easy healthy sweet treats on hand for him. When I found this recipeI had to give it a try since we both LOVE coconut. These little babies taste just like Almond Joys except they only have 5 ingredients, are dairy free, gluten free and vegan.
My unsweetened shredded coconut was already finely shredded. i buy it in the bulk section at Whole Foods. But if you can’t find already finely shredded coconut, you can just put your flakes in a food processor and give them a few pulses to shred. I used a square mold for my candies but any mold will work, even a mini cupcake molds if that’s what you have.
These were ready in 15 minutes, that’s it. Combine the coconut flakes, coconut oil and raw honey. I found it easiest to use my hands to massage everything all together. If you find that the mixture is too dry, just add 1 tablespoon of melted coconut oil at a time to moisten up the mixture.
I recently discovered coconut flour and coconut sugar and I’m in love. I wrote a Coconut Flour Flat Bread recipe a while back but they are more like pancakes than flat bread if you ask me. I also previously wrote a recipe for Healthy Cookies. They are more like breakfast bars, delicious but not the super sweet treat I was craving.
So I did some searching for a chocolate chip cookie using coconut flour and stumbled on this one at Ditch The Wheat. I made some slight adjustments based on my own experience and suggestions from the lovely folks that commented on this awesome recipe. Thank you so much for this recipe Carol.
These totally remind me of CHOCOLATE CHIP BANANA BREAD in cookie form. But there are no added sugars, no preservatives, and are gluten-free.
These will be a regular in our house for sure. The only real planning involved is having very ripe bananas available. Seems like when I want them ripe they take forever. Luckily I found this awesome trick for ripening fresh bananas in 1 hour!
These cookies remind me of chocolate chip banana bread but in cookie form and made using coconut flour making them gluten-free. Score!
Author: The Organic Rabbit
Recipe type: Gluten-Free
Serves: Depends on who is eating them
3 very ripe bananas (I weighed out 180 grams of banana)
1 large egg white
2 tbsp extra virgin coconut oil in liquid form (I put my coconut oil in a glass bowl and set it on top of the stove while it was preheating and it melted it completely without heating it up. You don't want to heat it because it will cook the egg white prematurely)
3 tbsp coconut flour, sifted
1 tbsp vanilla extract
½ tsp cream of tartar
⅛ tsp baking soda
⅛ tsp sea salt
¼ cup of mini chocolate chips
Preheat oven to 320.
Grease baking sheet or use a silicone baking mat.
Using a mixture, combine bananas and egg white until blended well.
Slowly add coconut oil (it needs to be liquid form)
Add the coconut flour, coconut sugar, vanilla, cream of tartar, baking soda and sea salt.
Mix until smooth and fold in chocolate chips.
Place spoonful of batter (it will be runny and you'll be asking yourself how these are ever going to end up as cookies).
Smash the spoonfuls down until flat because the "batter" doesn't spread when baking like other cookies.
Bake for 40 minutes and then check the edges. Once they start to brown a little bit, they are done. If they are not browning, check every 3 minutes after the original 40 since every one's oven is different. The thinner and flatter you made the cookie, the faster they will cook obviously.
Transfer to cooling racks and wait. The longer they cool off, the firmer they will get. They were even firmer a whole day later.