Crunchy Peanut Butter Cookies with Bittersweet Chocolate

With my recent peanut butter give-a-way, I can’t get peanut-y treats out of my mind.fresh peanuts

So…I whipped up some flourless peanut butter cookies today and threw in some roughly chopped peanuts fresh from the shell…and some 60% cacao bittersweet chocolate chips.  Woooooo….Yes!crunchy peanut butter cookies

So very yum.  I ate 3 right out of the oven. oops!

I am not recommending you do that….but…I sure did!

This recipe really is pretty fail proof.  Toss some all natural peanut butter with brown and granulated sugar, a dash of vanilla, baking soda and an egg.  Toss in your favorite mix-ins. {yes, FODMAP friendly if you don’t eat them all!}cookie mixture

 I do think a little orange zest and a splash of fresh orange juice would be pretty awesome too…but I didn’t have an orange at my house today. :( cookies

Crunchy Peanut Butter Cookies with Bittersweet Chocolate Chips

Ingredients

  • 1 cup all natural peanut butter (I used Teddie peanut butter with flaxseed)
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla or vanilla paste
  • 1 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips (I used 60% cacao bittersweet chocolate)
  • 3/4 cup chopped peanuts
  • (option: add 1 Tablespoon orange zest and 2 teaspoons orange juice)

Instructions

  1. Preheat oven to 350 degrees
  2. Line cookie sheet with parchment.
  3. In medium bowl, blend peanut butter, sugars, egg, vanilla and baking soda.
  4. Fold in chocolate chips and peanuts
  5. Drop tablespoon of cookie dough onto cookie sheet, flatten tops slightly with back of spoon.
  6. Bake for 6 minutes.
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And, just because….I thought I would share a couple pictures I took last weekend when Russ and I strolled around Cambridge, Massachusetts.  Pussy willows and tulips make me smile…:)

pussywillows

tulips

 And thanks to all who entered the peanut-give-away.  The lucky winners: Logan, Christi and Robin!  

Loved all the GREAT comments,  you guys all rock.  I think I need to do more give-a-ways because I LOVE hearing from you!

About katescarlata

Registered dietitian with over 20 years experience in the nutrition and wellness field. Digestive health expert. Runner, Writer, Mom of 3, Dog lover especially my chocolate lab, LUCY!

5 thoughts on “Crunchy Peanut Butter Cookies with Bittersweet Chocolate

  1. I’ve made a similar recipe that uses tahini and cocoa nibs instead of the peanut butter and chocolate chips, and it was very good. Can’t wait to try this version!

  2. Kate, I made these tonight and they were FABULOUS!!! I added the optional orange zest/juice and it really gave them an amazing flavor. I also added 1/2 cup of quinoa flour just to bulk them up a little. Thanks for the recipe from a grateful FODMAPer! :) I always look forward to each and every one of your posts!

    Here’s the end result: http://oi49.tinypic.com/2dr8jlf.jpg

    -K

    1. Oh…WOW….those look A-MAZiNG! I bet the quinoa flour gave them a bit more structure….Glad you added the orange zest and splash of juice…chocolate and orange are really a GREAT pair.

    1. I do think you could sub in almond butter BUT if you are following a low FODMAP diet–the ‘cut off’ for almond butter would be about 3/4 Tablespoon so you really could only eat about 1 cookie max!

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