Chocolate Chip Cookies

Whole Wheat Peanut Butter Chocolate Chip Cookies

This is just a little recipe I discovered while trying to make a peanut butter cookie less guilt tripping. The honey is a more natural sugar and gives the cookie a nice moist texture. The whole wheat flour gives it more nutrients and fiber while still tasting great and you get protein from the peanut butter. It puffs up when baked and has a nice cake-likeness to it. It is also a great dough for chocolate kiss thumbprints.


* 3/4 C. whole wheat flour
* 3 Tbs. smooth peanut butter
* 3 Tbs. butter or margarine
* 2 Tbs. honey
* 1 Tbs. egg beaters or 1 sm. egg
* 1/4 tsp. vanilla extract
* 1/4 tsp. almond extract
* 1/4 tsp. baking powder
* 1/4 tsp. baking soda
* 1/4 C. dark chocolate chips


Preheat oven to 350 degrees. Sift the flour, baking powder, and baking soda in a bowl. Set aside. In a different bowl. combine and mix the peanut butter and butter. Add the honey, vanilla extract, and almond extract. . Stir until well blended. Add the egg and mix until everything is a uniformed color and texture (no globs!).

Slowly mix in the dry ingredients. Add the chocolate chips. Form your cookies (you can just roll them around in your hand) and put them on a greased (non stick spray works well…) cookie sheet. Then pop them in the oven and bake for 10-12 minutes.