This almost-healthy chocolate chip peanut butter cookie tastes amazing and is full of whole wheat flour and oats with no butter!
Ever heard the phrase “the whiter your bread, the sooner you’re dead”? I think by now most people understand that they should consume whole wheat products because they are not only healthier (they help to reduce a host of diseases) but help you to feel fuller and satisfied, leading to a healthier weight. I mean, if you think about it, white bread products have to be enriched with minerals and vitamins (on order from the U.S. government) so that we won’t began to suffer from nutrient deficiency. Why not eat something that is naturally nutritious to begin with?A few years ago when I decided to start avoiding white bread products, I started out slow. The first change I made was to switch out white flour bagels, waffles, bread, and cereal products for whole wheat ones for breakfasts everyday of the week. It was something to get used to at first but after a few weeks of consuming only whole wheat or whole grain products for breakfast, my body got used to it. So much so, in fact, that when I did eat a white flour bagel one morning after I ran out of whole wheat, I didn’t like it. It tasted bland. It also didn’t provide me with long-term fuel and satiation. A few weeks after getting used to whole wheat for breakfast, I switched to whole wheat pasta. Now, I almost exclusively use whole wheat pasta unless I’m making a recipe for a special occasion. And you know what? I rarely find myself missing white flour bread products. Even a peanut butter cookie doesn’t need white flour.
Like I mentioned in Eat Healthy Week 1, change must be gradual for it to stick. Do what I did and switch one meal of your day (like breakfast) to only incorporate whole-wheat foods. Or vow to eat whole wheat on weekdays and reserve white flour foods for special weekend occasions. Browse the pages of whole wheat cookbooks like King Arthur Whole-Grain Baking or search for whole wheat recipes online. I love when I cook my friends and family recipes that feature whole wheat products and no one even realizes it’s whole wheat.
This recipe is a perfect example of how whole wheat and grains can be stealthily incorporated into a tasty treat. These are my go-to cookies to make when I’m craving something sweet and want it fast. I actually can’t believe it’s taken me this long to share this recipe with you guys since it’s one of my all time favorites! Make these cookies for your kids or your friends and they’ll never know they’re actually getting a good dose of whole-wheat goodness (and protein from the peanut butter!).
Taste: Nutty, warm, and just sweet enough.
Texture: Oh so tender and chewy. These cookies have an amazing texture (which you’d never expect from no butter and whole wheat flour).
Ease: You can whip up the dough for these little delights in the same amount of time it takes your oven to preheat.
Appearance: What cookie doesn’t look like it just wants you to sink your teeth into it?
Pros: Super easy, even more delicious, and no guilt.
Cons: Absolutely none.
Would I make this again? I can’t count how many times I’ve made these cookies!
How to make Chocolate Chip Peanut Butter Cookie – Switch to Whole Wheat
- 1 cup peanut butter
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 1/2 cup whole-wheat flour (or whole wheat pastry flour or whole wheat white flour)
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup semi-sweet or milk chocolate chips
1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.
2. Beat peanut butter and brown sugar in a stand mixer or with an electric hand mixer on medium speed for 3 minutes. Add eggs, one at a time, until incorporated. Mix in flour until just incorporated then mix in oats, baking soda, and cinnamon, if using. Be careful not to over-mix. Stir in chocolate chips by hand.
3. Using an ice cream scoop, drop balls of evenly sized dough onto the prepared baking sheets, leaving enough room for cookies to spread slightly. Bake for 10-12 minutes, until the tops are golden. Cool on a cooling rack. Once cooled stored in an airtight container for up to 3-4 days.
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