So we’re now well equipped with our inexpensive workout gear, we’ve enjoyed both kale salad, quinoa cakes and this healthy lentil soup, and I’m thinking it’s now time we reward ourselves. I mean, we’ve been good today, after all! And there isn’t much that beats this recipe for peanut butter & honey chocolate chip cookies from Lynette Boyle. I won’t go so far as to say that this recipe is healthy, but with the omission of white sugar it’s definitely a bit better for you than your average treat. Plus, life is all about moderation, is it not?! So dig in and enjoy!
From Lynette… I love baking and sweets. I have a cake plate that is constantly full of crumbs. I try my best to eat healthy, but in general those desserts are what get me. So I decided to make a few changes to my mother-in-laws basic chocolate chip cookie recipe! I removed all the sugar and replaced it with honey and peanut butter to give it that delicious honey roasted peanut taste. The result is less refined sugar, and delicious chewy cookie to have with a glass of milk (or if you’re like me…almond milk!).
- 1 stick of unsalted butter (room temperature)
- 1/2 cup of good quality honey (I used wildflower)
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 3/4 - 2 cups of all-purpose flour
- 5 heaping tablespoons crunchy peanut butter (you could use creamy too!)
- 6 oz bittersweet chocolate chips (seriously, bittersweet is THE BEST)
- If you have a stand or electric mixer, make your life easy and use it!
- Mix the butter, honey, egg, and vanilla until well combined.
- Add the baking soda and mix well again.
- Spoon in the peanut butter, one spoonful at a time, mixing until combined. Add the flour and mix fully, scraping down the sides of the bowl to incorporate everything.
- Honey really makes the cookie dough runnier, so you will want to pay attention to how the consistency looks. I ended up using just short of 1/2 of a cup.
- Now add the chocolate chips and mix until just combined.
- Cover the cookie dough and place in the refrigerator for 30 minutes or so. This helps firm up the dough and bake better.
- Once the dough has chilled, pre-heat oven to 325 Fahrenheit.
- Spoon out equal amounts of dough onto a cookie sheet, about 20-24 cookies (you might need to do this in two batches!). If you have a cookie scoop, this goes faster and more efficiently.
- Bake for 10-14 minutes. Honey cooks differently than sugar, so check on them at 10 minutes. They should start becoming a little golden on top when it's time to take them out. I ended up baking mine for 13 minutes, but it all depends on how your oven runs!
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Recipe & Photography: Lynette Boyle Photography