Though I was over-joyed at the success of clean deep dark chocolate cookies, I wanted more. This recipe stood out to me because I knew my husband would love it, and with maple syrup being the source of sugar, agave nectar would be a great substitute. I threw in some butterscotch chips since my husband loves them, but stick with dark chocolate chips to make them clean cookies.
I was pleasantly surprised that they are really soft - and stayed soft days later. The peanut butter flavor is light, not overwhelming. They are very delicious cookies that I can't wait to make again!
Peanut Butter Chocolate Chip Cookies
Source: Slightly adapted from Delicious Wisdom
Yield: About two dozen cookies
- 1-1/2 cups whole wheat pastry flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ¾ cup maple syrup (or agave nectar)
- ½ cup unsweetened natural peanut butter
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup dark chocolate chips
Preheat oven to 375 degrees and line a large baking sheet with parchment paper. In a medium bowl, sift together flour, salt and baking powder. In a large bowl, combine maple syrup, peanut butter, and vanilla extract. Beat in the egg. Stir in the flour mixture until well combined. Stir in chocolate chips. Shape the mixture into balls, about ¾” in size, then place on the greased baking sheet. Press them down with a fork, first in one direction, then the other. Bake for 10-12 minutes or until golden.