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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 89.0
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.4 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.0 g

View full nutritional breakdown of Salt Kissed Chocolate Chip Peanut Butter Cookie calories by ingredient
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Salt Kissed Chocolate Chip Peanut Butter Cookie

Submitted by: SHELBSYD
Salt Kissed Chocolate Chip Peanut Butter Cookie

Introduction

This was so fast and so easy. No eggs or butter needed! These would be perfect with ice cream smooshed between them!! This was so fast and so easy. No eggs or butter needed! These would be perfect with ice cream smooshed between them!!
Number of Servings: 18

Ingredients

    Ingredients:

    1 cup whole wheat pastry flour* (see note below)
    1/4 cup organic sugar
    1/4 tsp Sea Salt
    1/4 tsp baking soda
    1 tsp baking powder
    1.5 tbsp cacao nibs (optional, but they add crunch!)
    3-4 tsp chocolate chips (about 32 chips)
    1.5 tbsp chunky peanut butter
    2 tsp pure vanilla extract
    1/4 cup pure maple syrup
    3.5 tbsp canola oil
    Sea salt, for garnish (about 1/4 tsp)
    Turbinado sugar, for garnish (optional) about 1 tsp.

Directions

Directions: Preheat oven to 350F.

Line a baking sheet with parchment paper or spray with oil. In a large bowl, mix all dry ingredients (flour, baking soda, baking powder, salt, sugar). Whisk together.

In a medium sized bowl mix all wet ingredients (peanut butter, maple syrup, oil. vanilla). Mix well making sure the PB is thoroughly mixed in.

Now add wet to dry and stir. Mix with hands if necessary until fully incorporated. Stir in cacao nibs and chocolate chips.

Wet hands and shape small cookies about 1.5 inches in diameter and place on baking sheet. Bake for just 10 minutes. Remove from oven and place on cooling rack after a couple minutes. Cool for 10 minutes.

Note: They will be soft but will harden up as they cool.

Makes 18 medium sized cookies.

Serving Size: 18 med. cookies

Number of Servings: 18

Recipe submitted by SparkPeople user SHELBSYD.






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