It may be unfair to give this 5 stars, given my modifications. But, I think if I can give it 5 stars WITH my "healthier" modifications, I'd definitely give it 5+ stars if I made it as written. So...my changes...used Trader Joe's Organic Creamy Salted PB (2 ingredients...peanuts and sea salt), substituted organic coconut palm sugar for the sugar (1:1), added 2 T organic coconut flour (to make up for the extra moisture in the natural peanut butter), added 1/2 tsp vanilla and substituted 1/2 c. pecan pieces for the chocolate chips (to cut down on sugar). I used a medium (?) cookie scoop and got 18 cookies (151 cal, 9.5g fat, 12.2g carb [2.3 g fiber, 6.9g sugars], 4.5g protein. These did not spread, so I flattened them a little before baking. GREAT flavor. And really love how I was able to bake 1/2 of them just long enough to turn out soft (like I like them) and then bake the other 1/2 longer to turn out crisp (like my husband likes them).
My family LOVES these cookies! Made them for the first time today and they turned out perfect. Mixed the egg with crunchy peanut butter first, then added sugar mixed with the soda and 2 T or coconut flour. Mixed well and then added 2 T sour cream and Toasted Coconut Flakes and Ghirardelli 60% Bittersweet Chocloate Chips (they are huge). Rolled into balls, placed on parchment paper on tray and flattened them. Baked 15 minutes at 350 and then let cool for 5 minutes. They are crispy and DELICIOUS! Hard to believe they are gluten~free. Thank you for this wonderful recipe!
Very impressed. I read other reviews and baked at 325 for about 12 minutes. I also used 1/2 cup granulated sugar and 1/4 cup stevia. I got 30 cookies out of the recipe at 90 calories each (4.7g fat, 10g carb, 7g sugar, 2g protein). They're still hot on the rack but absolutely have the crunch and chew of a great chocolate chip cookie!! The peanut butter is very subtle, too. I will definitely make these again! So quick and easy.
My Dad was recently diagnosed with Celiac's Disease - so he cannot have gluten. As Christmas approaches, he was really missing the cookies. He loves peanut butter cookies and chocolate chip cookies. Needless to say, when I saw this I decided to give them a try. I was shocked by how good they were!!! Chewy in the middle and crispy at the same time. I followed the directions to a T, only I did add a splash of vanilla extract, an extra egg yolk and used part brown sugar and part granulated sugar (but ultimately the same measurement as instructed in the recipe). So easy and so perfect! Thank you so much for this recipe!
has anyone with diabetes made these? How do they affect blood sugar? I would use Xylitol rather than sugar, other than that they look pretty good for those of us suffering with diabetes. I would love to know the carb count per cookie. Feel free to answer me at email@example.com
I love how these turned out! I substituted 1/4 cup of the 3/4 cups of white sugar for brown sugar. I used sea salt, and added in some vanilla as well. I baked them at 325 for 15 minutes and then turned out amazingly! They did not come out crumbly at all, they are actually very moist. Definitely going to be making these again!
They are tasty and blend well with the other holiday cookies. They are also very correctable since I forgot the egg the first time. I did think about this for a minute and decided there was nothing that could not be rebaked. Let them cool and re mixed the batch adding a fresh baking soda and egg. They came out good, believe it or not!
Excellent. Followed the recipe to a T. They are good. Thinking the next batch I may substitute ground golden flax instead of the egg. 1 Tbl ground flax mixed with 3 Tbl of water replace 1 egg. A great healthy binder.
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