Cozy up with these delicious, lower sugar Chocolate Peanut Butter Cookies for just under 100 calories each! Big on flavor and filled with natural ingredients, this recipe is the perfect way to satisfy that sweet tooth when your craving a chocolate peanut butter cup! Highly recommend storing them in the freezer for a treat on a hot summer day, too!
Always craving something sweet? That is pretty much the MO in the Shaw Kitchen and why I’m always thinking of ways to satisfy our sweet tooth while getting in a little bit of nutrition too (it’s the dietitian in me!)
While I’ve got plenty of no added sugar recipes (like my Dessert Nachos or Almond Butter Fudge), I knew these needed just a tad to really seal the deal with appeasing both my Reece’s loving husband and toddler.
The verdict: a crowd pleaser for all!
What You Need to Make this Recipe
- To increase the nutrient density, use a whole wheat or white whole wheat flour. I haven’t tried these with almond flour, but that may work too.
- Dark cocoa powder and chocolate chips have more antioxidants, so aim for the dark!
- Choose a natural peanut butter (or alternative nut or seed butter) without any added sugar.
How to Make this Recipe
Steps 1 + 2: Preheat oven and cream the peanut butter, sugar, egg, and vanilla together.
Step 3: Mix the flour and baking soda together, then add to the creamed peanut butter and sugar mixture with the cocoa powder and salt. Mix in the milk.
Step 4: The mixture will be coarse and crumbly (DO NOT WORRY!) Because this recipe uses nut butter as the butter base, this is the case. They will still hold together! Stir in the mini chocolate chips here.
Step 5: Portion dough into 30 equal cookies and place on a baking sheet lightly sprayed with cooking spray or on parchment paper. Bake for 8 to 10 minutes.
Step 6: Remove and let cool for 10 minutes. Then, melt additional chocolate in 15 second intervals in a microwave safe bowl then drizzle over the top of finished cookies.
Let glaze cool then take a bite of your labor of love!
- Saying this again about the coarse, crumbly “dough”! Do not freak out! This is totally normal. If you’re having a hard time at all getting the cookies to stick together, just heat 2 tablespoons more of nut or seed butter until melted and mix it into the dough.
- These taste the BEST straight from the freezer. Plus, they’ll last (as long as you don’t eat them all!) for up to 3+ months. You should store them regardless in the refrigerator so the chocolate on top doesn’t melt!
- Do not use a “nut powder” like peanut powder in here, you need the oil from the nut or seed butter to help hold them together.
Other Recipes You May Enjoy
- Chocolate Chunk Cookies – Vegan, Gluten Free
- Almond Butter No Sugar Fudge (aka Protein Bars)
- 3 Ingredient Chocolate Peanut Butter Cookie Cake
- Death by Chocolate Cake
- Gluten Free Dark Chocolate Brownies
Chocolate Peanut Butter Cookies
- 1 cup peanut butter melted
- 1/2 cup cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 tsp baking soda
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 3 tbsps milk
- 1/2 cup mini chocolate chips divided
- Preheat oven to 350 degrees F.
- In a medium bowl, use a hand mixer and beat together peanut butter, sugar, egg, and vanilla extract.
- In a smaller bowl, mix together the flour and baking soda.
- Mix the flour, cocoa powder, and salt into wet ingredients. Once combined, add in 1/4 cup of the mini chocolate chips. Note, batter will be coarse and crumbly (see notes above.) Do not worry!
- Grab a 1-ounce serving scoop and portion cookie dough into small cookies (about 30) on baking sheets lightly sprayed with cooking spray or lined with parchment paper.
- Bake for 8 to 10 minutes until cookie are soft and moist (almost like a spring when you touch them!).
- Remove from oven, cool for 10 minutes. Melt remaining 1/4 cup mini chocolate chips in a microwave safe dish in 15-second intervals. Drizzle over the top and let cool!
- Sub almond, cashew, or sunflower seed butter for your preferred spread of choice.
- Sub gluten-free all-purpose flour blend for white whole wheat.