Healthy Multigrain Chocolate Peanut Butter Cookies
40 minutes
889 reads
About Healthy Multigrain Chocolate Peanut Butter Cookies
Craving a cookie that's both decadent and wholesome? These Healthy Multigrain Chocolate Peanut Butter Cookies offer a delicious twist on a classic, delivering irresistible flavor without the guilt.Made with nourishing whole wheat, ragi, and jowar flours and naturally sweetened with cane sugar, these cookies boast a satisfying texture and nutty depth. Imagine the rich aroma of dark cocoa mingling with crunchy peanut butter and sweet chocolate chips.Easy to bake and even easier to enjoy, these cookies are a perfect treat for health-conscious bakers and peanut butter lovers alike. Get ready to satisfy your sweet tooth the healthy way!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 50 gm Whole Wheat Flour whole
- 50 gm Ragi Flour finger millet
- 50 gm Jowar Flour
- 2 tsp Cocoa Powder dark
- ½ tsp Baking Powder
- ½ tsp Baking Soda
Wet Ingredients
- 90 gm Peanut Butter
- 80 gm Butter unsalted
- 130 gm Cane Sugar
- 1 Large Egg
Mix-Ins
- 2 Tbsp Chocolate Chips
Optional Icing
- 20 gm Peanut Butter
- 20 gm Chocolate white
Instructions
- In a large bowl, cream together the unsalted butter, crunchy peanut butter, and cane sugar until light and fluffy. This incorporates air for a tender cookie.
- Add the egg and whisk for 2-3 minutes until fully combined.
- In a separate bowl, whisk together the whole wheat flour, ragi flour, jowar flour, dark cocoa powder, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
- Gently fold in the chocolate chips.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the cookie dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with a fork, creating a criss-cross pattern.
- Bake for 15-20 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling on the baking sheet initially helps them firm up.
- For the optional icing, combine the peanut butter and white chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth. Let cool slightly before drizzling over the cooled cookies.
Recipe Notes
Good To Know
- You can use whole wheat flour (150g) in place of all other flours.
- Any type of sugar works for this recipe.
- For larger, spreadable cookies, increase the baking soda to 1.5 teaspoons.
- Icing is optional and any type of chocolate can be used.
- Ensure the egg and butter are at room temperature before starting.
- For a vegan version, use dairy-free chocolate chips and peanut butter without honey or dairy. Substitute mashed ripe banana or unsweetened applesauce for the eggs.
Expert Tips
- For a deeper peanut butter flavor, use a natural peanut butter with minimal added ingredients.
- Chill the dough for at least 30 minutes before baking to prevent excessive spreading.
- Don't overmix the dough, as this can lead to tough cookies.
Storage Instructions
- These cookies freeze well for up to 2 months. Store them in an airtight container with parchment paper between layers.
- Warm briefly in the oven before serving for a freshly baked taste.
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Recipe Nutrition
Calories: 124kcalCarbohydrates: 12gProtein: 1gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1600mgSugar: 7g
Vinita Bhatnagar
Articles: 6
4 Comments
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This is so tempting! Can’t wait to cook it.
This looks so good! Appreciate the share.
I’m thrilled to try this recipe!
What a delicious idea! Thanks for sharing.