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Whole Wheat Peanut Butter Chocolate Chip Cookies

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“I always keep a container of these in my fridge. I like that there is no added butter to the recipe.”
READY IN:
35mins
YIELD:
34-36 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup all natural peanut butter
  • 14 cup almond milk (I've used buttermilk as well)
  • 12 cup clover honey
  • 1 large egg
  • 1 13 cups whole wheat flour
  • 1 teaspoon aluminum free baking powder
  • 14 cup mini semi-sweet chocolate chips

Directions

  1. In a large bowl mix peanut butter, almond milk and honey.
  2. Add egg and mix well.
  3. Stir in whole wheat flour and baking powder.
  4. Stir in chocolate chips.
  5. Preheat oven to 350 degrees.
  6. Form small amount of dough into a ball or oval shape and place them on parchment paper lined cookie sheets.
  7. Flatten each cookie slightly with the tines of a fork.
  8. Bake in preheated oven for 13 to 15 minutes. (If cooking 2 pans at the same time; half way through cooking switch pans in oven for even cooking).
  9. Remove to wire rack and cool.
  10. Store in air tight container in fridge.

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