Clean Peanut Butter Chocolate Chip Cookies

Step-by-step

Clean Peanut Butter Chocolate Chip Cookies: A Busy Mom's Delight

As a busy mom of three, finding time to bake is a luxury, not a given. But my kids crave cookies, and let's be honest, so do I. That's why I developed this recipe for Clean Peanut Butter Chocolate Chip Cookies – quick, easy, and surprisingly healthy. Forget complicated steps and long ingredient lists; this recipe is designed for those moments when you need a delicious treat, but don't have hours to spare.

These cookies aren't just quick; they’re also adaptable. The recipe's beauty lies in its flexibility. Feel free to experiment! Not a fan of cinnamon? Leave it out. Want a sweeter cookie? Add a touch of maple syrup or your favorite clean sweetener. The beauty of this recipe is you can adapt it to suit your own taste. I’ve found that using a very firm, ripe banana really helps create the perfect texture. Don't be tempted to use overripe bananas; you want the banana to add moisture and sweetness, without turning the cookie mushy.

The base of the cookies comes from natural peanut butter. I prefer to use natural peanut butter for its superior taste and minimal ingredients. It makes a real difference in the flavor profile of the final cookie. And the dark chocolate chips are essential; they lend the perfect touch of bittersweetness. My favorite is Lily's brand, sweetened with stevia, but you can certainly use your preferred brand. If you're watching your sugar intake, make sure to check the sugar content of your chosen chocolate chips.

Making these cookies is a cinch. I usually involve my kids in the mixing process – it's a great way to spend some quality time together. And once they’re in the oven, the heavenly aroma filling the kitchen is a bonus! It's a great way to end the day, knowing you’ve made something delicious and wholesome.

This recipe makes about a dozen soft cookies. They are perfect for an after-school snack, a quick dessert, or even a thoughtful gift for a neighbor. The ease and flexibility of this recipe makes it a staple in our home – and it will likely become a staple in yours too. Try it out! Let me know what you think in the comments below. I’d love to hear how you adapted the recipe to your tastes. Maybe you'll even inspire my next cookie creation!

Ingredients

• 1/4 tsp. cinnamon
• 1 banana, mashed very well (use a very firm yellow banana; overripe ones will not work)
• 8 tbs. natural peanut butter (do not use the oily kind)
• 1/4 tsp. nutmeg (spices optional)
• Optional: Sweetener of choice (I love these cookies without any added sweetener)
• 1/4 cup dark chocolate chips

Baking Tips and Variations:

For a chewier cookie: Slightly underbake the cookies. They will continue to firm up as they cool.

For a crispier cookie: Bake them for a few minutes longer, keeping a close eye on them to avoid burning.

Adding nuts: Chopped walnuts or pecans would be a delicious addition to these cookies.

Different chocolate: Experiment with different types of chocolate chips, such as milk chocolate, semi-sweet, or white chocolate.

Gluten-free option: Substitute gluten-free flour for regular flour to make these cookies gluten-free. Be sure to test your oven temperature thoroughly as baking times can vary with gluten free recipes.

Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

This recipe provides a simple, healthy, and delicious option. Enjoy! I look forward to hearing your feedback and seeing your creations.