Healthy & Delicious: Eggless Whole Wheat Peanut Butter Chocolate Chip Cookies
30 minutes
933 reads
About Healthy & Delicious: Eggless Whole Wheat Peanut Butter Chocolate Chip Cookies
Craving peanut butter and chocolate? These healthy, eggless cookies deliver that irresistible combo in every chewy bite. Get ready for a truly satisfying treat that’s both delicious and guilt-free!Made with wholesome whole wheat flour, these cookies boast a rich, nutty flavor and a perfectly chewy texture. They're surprisingly easy to whip up, making them a perfect go-to for any occasion.Enjoy these delightful cookies warm with a glass of milk, alongside a steaming mug of your favorite hot beverage, or simply as a sweet pick-me-up any time of day. They're guaranteed to be a crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 1/4 cup Whole Wheat Flour whole
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt (omit if using salted butter)
Wet Ingredients
- 1/4 cup Butter (softened), unsalted
- 3/4 cup Peanut Butter (smooth or crunchy)
- 1 cup Sugar (packed), brown
- 1/3 cup Milk (room temperature)
Mix-ins
- 1/3 cup Chocolate Chips dark
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and peanut butter until smooth. Use an electric mixer for best results.
- Add the brown sugar to the butter mixture and beat until light and fluffy. This incorporates air into the dough, resulting in a lighter cookie.
- Gradually add the milk to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold the dry ingredients into the wet ingredients until just incorporated. Overmixing can develop the gluten in the flour, leading to tough cookies.
- Stir in the dark chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown. The center may still appear slightly soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- Butter and milk should be at room temperature for easier mixing.
Expert Tips
- For a richer flavor, use European-style butter with a higher fat content.
- Don't overmix the batter, as this can lead to a tough final product.
- Adjust baking time as needed depending on your oven and the size of the baked good.
Storage Instructions
- Store leftover baked goods in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 410kcalCarbohydrates: 51gProtein: 9gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 17mgSodium: 269mgPotassium: 306mgFiber: 3gSugar: 32gVitamin A: 196IUVitamin C: 0.04mgCalcium: 93mgIron: 1mg
Priyanka Gandhi Mehta
Articles: 31
4 Comments
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This is fantastic! Thank you for sharing.
Looks incredible! Thanks for the details.
This looks amazing! Thanks for sharing.
This looks so good! Appreciate the share.