Chocolate Chip Peanut Butter Cookie – Switch to Whole Wheat

Yield: About 24 cookies

Cook: 20 minutes

This almost-healthy chocolate chip peanut butter cookie tastes amazing and is full of whole wheat flour and oats with no butter! [caption id="" align="aligncenter" width="560"] Peanut Butter Chocolate Chip Cookies[/caption]...

32 Responses to “Chocolate Chip Peanut Butter Cookie – Switch to Whole Wheat”

  1. #
    Maria — January 10, 2011 at 5:23 pm

    You were right, I LOVE these! I will be making them very soon!

  2. #
    Anne — January 10, 2011 at 5:37 pm

    Also, if you're buying whole wheat products, make sure it's 100% whole wheat. There's so much out there masquerading as “healthy wheat bread” when really, it's just as enriched and unhealthy as white bread!

    Of course, if you make your own, you always have a much better idea of what you're putting in your body!

  3. #
    Lindsay — January 10, 2011 at 6:54 pm

    love this post. can't wait to try the cookies! i've been experimenting with whole wheat pastry flour lately and have had some major fails with the banana bread and sweet potato breads i tried to make, but i'm not giving up yet! haven't tried it in cookies 🙂

  4. #
    Torviewtoronto — January 11, 2011 at 2:39 am

    delicious peanut butter cookies

  5. #
    jenn — January 11, 2011 at 4:05 am

    I've lowered the butter in making cookies, but never eliminated it.

    Those look fantastic!

  6. #
    Tessa — January 11, 2011 at 4:31 am

    Anne- you bring up an excellent point! I ALWAYS read labels… you never know if those health claims on the packaging really hold up.

  7. #
    Sheena — January 11, 2011 at 6:37 am

    These cookies look so, so good. I never would've guessed there was something as good as whole wheat flour in them!

  8. #
    beyondthepeel — January 11, 2011 at 5:49 pm

    So true. To have a habit stick, start slowly. I've been incorporating whole wheat into cooking for a couple of years but only started doing it with my baking in the last few months. I've mastered the banana breads and such and the muffins….ON TO COOKIES. This post came to me in a very timely matter! Thank you for sharing. My husbands going to love these.

  9. #
    Lauren — January 11, 2011 at 5:59 pm

    Great recipe! I will be making these cookies :).

  10. #
    Joyce — January 11, 2011 at 10:49 pm

    this recipe sounds delicious!! but do you really need 1 cup of sugar? peanut butter already has quite a lot of sugar.. and with the chocolate chips, the cookies will be twice as sweet. is there any way to cut down on sugar without making the cookies dry ?

  11. #
    Tessa — January 12, 2011 at 12:01 am

    Joyce- I've used 3/4 cup of sugar before with good results, however I haven't attempted anything less for fear of the cookie being rough or dry. Maybe you could try to cut the sugar to 1/2 cup then add a tablespoon (or a few) of applesauce or something to keep the moisture and consistency and to help the cookies spread when baking. Let me know if you end up trying anything!

  12. #
    Sandy — January 12, 2011 at 12:08 am

    Would it be possible to make dough ahead of time and refrigerate it for a few days before baking?

  13. #
    Tessa — January 12, 2011 at 12:55 am

    Sandy – I think that would be fine! Just make sure to bring the dough down to room temperature before baking. But honestly, I wasn't exaggerating when I said the dough takes less time to make than your oven takes to preheat!

  14. #
    Delma — January 15, 2011 at 3:18 am

    Believe it or not, my husband-to-be eats Nutterbutter cookies for his breakfast/mid-morning snack most days. Unbelievable, I know. I'm going to make these in the hopes that I can get him a couple of rungs up the healthy ladder!! Maybe someday he'll actually have a meal for breakfast instead of Nutterbutters and a Frappuccino! Thanks for the recipe.

  15. #
    Honey — January 19, 2011 at 4:30 am

    This recipe is great… my only question is how did your cookies turn out so crisp looking? Mine turned out more soft. Is it because I used agave instead of brown sugar. Thanks.
    See here and please let me know –

  16. #
    Tessa — January 19, 2011 at 4:51 am

    Honey – Just read your blog post, lovely! I think you're right, the agave probably created a more liquidy dough and therefor a softer cookie. You might want to increase the flour next time if you'd like something crisper! Let me know if you get better results using the brown sugar.

  17. #
    Kathy — February 5, 2011 at 2:57 pm

    The best way, IMO, to use whole wheat is to buy a grain mill and grind your wheat yourself. You get so many more of the nutrients than if you buy whole wheat flour already ground. I use hard white wheat and the taste is mild and my family almost can't tell the difference between it and all-purpose flour.

  18. #
    Snow — May 24, 2011 at 1:14 pm

    Would you recommend using natural PB for these or store-bought?

  19. #
    Tessa — May 24, 2011 at 2:53 pm

    Snow – You could use either! If you're using any type of natural PB just make sure that the oils are evenly distributed.

  20. #
    Texanerin — December 17, 2011 at 7:45 pm

    These are amazing! I made them today to make into reindeer cookies I saw on Pinterest. They're way better than expected and I bake whole grain all the time. 🙂 The texture was amazing. No nasty cakey-like-cookie-thing going on here. The only thing I did differently was to use 3/4 cup unrefined sugar and about a teaspoon of molasses. Perfect! They're my new peanut butter cookie recipe. Thanks a bunch for sharing!

  21. #
    Texanerin — December 27, 2011 at 11:28 am

    I made them again and just had to come back to say that these are really extremely awesome. 🙂 Thank you so much for the recipe!

  22. #
    Kammie — March 22, 2012 at 4:33 am

    These sound so yummy and healthy! Yay! Gonna make them very soon 🙂

  23. #
    Caeli — June 28, 2012 at 4:53 am

    Maybe I just over baked them, but all the peanut butter flavor baked out of these. The batter had so much flavor, so they ended up being a real disappointment. I guess I'll stick to the much fattier butter-filled version as a very occasional treat.

  24. #
    Yii-Huei — November 11, 2012 at 1:01 am

    Hello! These cookies look really great, and I LOVE anything peanut butter! I was just wondering, do you think I could cut down the sugar to 1/2 cup? Or would that be too drastic? I read the comments above and you suggested applesauce, but I never have applesauce (I’ve never made it before), would honey be a bad choice to add?

  25. #
    Naomi — January 2, 2013 at 10:01 am

    These are my favorite cookies in the world. I make them all the time! I love them so much that I even included the recipe in one of my blog posts and of course I gave you credit for them. Thanks so much for the recipe.

  26. #
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  27. #
    Dottie — February 1, 2014 at 8:09 pm

    Not sure what I did wrong… I followed the recipe exactly… and my cookies DID NOT spread. They look like the picture of the chocolate chip cookies that had too much flour. But, I correctly measured the flour with a spoon & leveled it off. Hmmm… wonder what happened?

    • #
      Tessa — February 1, 2014 at 8:14 pm

      Hi Dottie! These cookies don’t spread a ton in general but they should spread at least a little! If you want to make them again and prefer them thinner you might try adding a tablespoon of milk to thin out the dough since there’s no butter.

  28. #
    laura — March 15, 2016 at 6:16 pm

    Can I replace the peanut butter with butter on this recipe without changes?

  29. #
    cdgchgo — November 29, 2016 at 2:01 pm

    Could I make these with cashew butter or pistachio butter?


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