Skinny Chocolate Chip Peanut Butter Cookies

Ever since I made the Healthy Chocolate Chip Cookie Pie, I have been dying to try out more healthy cookie recipes.  After a bit of recipe searching, I decided to once again trust Chocolate-Covered Katie, who has yet to steer me wrong.  I changed a few small things in the recipe to suit my own tastes (i.e. chocolate chips!).  The cookies turned out amazing.  Like so amazing that I honestly think they are superior to traditionally made peanut butter cookies.  They were gooey and soft, with the perfect balance of salty and sweet.  It was incredibly hard not to eat the entire batch in one sitting!

Skinny Chocolate Chip Peanut Butter Cookies

INGREDIENTS

3 Tbsp Whole Wheat Flour

3/4 tsp Baking Soda

1/4 Cup White Sugar

2 Tbsp Brown Sugar
Pinch of Salt

1/4 Cup Natural Peanut Butter
1/4 Cup Better n Peanut Butter or PB2 (or just more Natural Peanut Butter)
2 Tbsp Unsweetened Applesauce
3/4 tsp Pure Vanilla Extract
1/4 Cup Mini Chocolate Chips

DIRECTIONS

1. In a medium bowl, add in all the dry ingredients and stir until completely mixed.

2. Stir in the peanut butter, applesauce, and vanilla.  Mix in the chocolate chips.  

3. Place bowl in the fridge and let chill for one hour.

4. Preheat the oven to 350 degrees.  Roll dough into 13 balls and place on a cookie sheet. 

5. Bake for 8-9 minutes. Don't overcook!  

NUTRITIONAL INFORMATION

Serving Size: One Cookie
Calories: 92
Fat: 4
Carbs: 12
Protein: 2

Notes:  

*Don't have PB2 or Better n Peanut Butter?  Just use 1/2 Cup of Peanut Butter total.

*Don't make this with entirely Better n Peanut Butter; for some reason the cookies won't rise, and will go pancake flat.  I haven't tried it with all PB2, but if you decide to risk it, let me know how it turns out!

If you don't have whole wheat flour, you can use white.

If you leave out the chocolate chips, this will further reduce the calorie and carb count.  You can also try lowering the amount of sugar called for or replacing some of it with Stevia, at your own risk. :)

**Recipe Adapted from Chocolate-Covered Katie**