Healthier Chocolate Chip Peanut Butter Cookies

Hands up who loves a cookie *raises my own two and the two of the person next to me*. I loooooove cookies. Those big ass cookies studded with M&M’s or white chocolate chunks were my favourite. Thinking about it now…I can’t actually remember the last time I had one of those. That needs to change..maybe my next experiment? Because you know that if I want a treat, it also gives me an excuse for my second love in life: experi-baking. Yes, yes I am now making up words. I blame the sugar rush I’m currently experiencing post-chocolate-banana-bread scoffing. Don’t judge me.

I also want to try and re-create a homemade version of the famous Ben’s Cookies, but I need to experience these first, and lose my Ben’s Cookie virginity. I entirely blame Nicki Chanlam – lady of all delicious foods (I’ve linked her Instagram for the benefit of your eyes. Warning: may induce hunger)


Right. Onto the cookies I’m waffling on about. If you like waffles by the way, this is my current favourite waffle recipe. These aren’t a protein cookie. They’re not gluten free. They’re not sugar free. They’re not vegan. They’re not low calorie. These are a ‘treat’ food to be consumed in moderation. Unless of course you’re experiencing either:

  • a) a terrible break up,
  • b) it’s a certain time for us females (sorry males, you’ve only got two excuses to choose from) or
  • c) you’re trying to drown yourself in delicious food by way of compensation for the drowning experience you’re currently experiencing with your ever-growing never diminishing work load.

I, am a member of the latter. As well as experi-baking, my real expertise lie in the art of procrasti-baking (and then procrasti-blogging). If anyone is a member of the same group, feel free to leave a comment to comfort me in knowing there are others doing this too *insert nervous laughter of wishing this weren’t a genuine reality*.


Now, these cookies aren’t actually that bad as cookies go. The nutrition student in me made them using more wholesome ingredients and simple swaps that will add a little more nutritional value to your baked goodies. And when I say simple, I really do mean simple. For example, switching granulated, refined sugar to coconut sugar. Yes, it’s still sugar. It still has the same macronutrient profile as regular sugar and still has 400 calories per 100g. It’s by no means a ‘miracle food’. BUT, it ranks 35 on the GI scale, meaning it is officially classed as a ‘low GI sweetener’. Low GI, you ask? Low glycemic index, meaning it will not spike your blood glucose levels to quite the same degree as regular table sugar, which has a GI ranking of 60. It’s also believed to retain some minerals such as potassium, zinc, calcium and iron. However, the quantities of coconut sugar you would need to consume in order to meet your RDA of these would definitely not be advised by any sensible being, nutritionist or not.


Next up is the flours: I used wholemeal and buckwheat. Both of which are less processed than their regular, all purpose white counterpart and retain more fibre, nutrients and minerals. The peanut butter I opted for is an all natural, no added sugar, no added palm oil, no added anything peanut butter. Oh, that’s a lie actually – the one I used had a pinch of salt added. But you get the picture. Peanut butter is a natural source of three things: healthy plant based fats, protein and fibre. And lastly the chocolate chips. I went for dark chocolate. Upwards of 70% cocoa solids contains notably higher levels of anti-oxidant properties, and significantly less sugar than milk or white. Obviously you can also go for sugar free chocolate, or chocolate chunks – as you wish.



  • 20g butter or dairy free spread
  • 25g natural smooth peanut butter
  • 35g coconut sugar
  • 2 tsp (10ml) egg white
  • 1 tsp (5ml) milk
  • 25g wholemeal flour
  • 25g buckwheat flour
  • 15g quick oats
  • 1/4 tsp baking powder
  • pinch Himalayan salt
  • 15g dark chocolate chips


  1. Preheat the oven to 180C.
  2. In a small saucepan, add the butter or spread with the peanut butter and melt over a low heat until just melted. Stir in the coconut sugar and mix until combined and no lumps remain.
  3. In a medium sized bowl, sift the flours and baking powder. Stir in the oats and salt.
  4. Now the peanut butter mixture has cooled slightly, stir in the egg white and milk until combined. Pour this mixture into the flour mix, with the chocolate chips, and combine until it forms a dough as seen in the above picture – soft and not too firm.
  5. Divide the dough in four, shape into the size and depth you want. These cookies don’t spread much, if at all, so the shape you make them is the one the finished product will look like. Bake for 12-14 minutes, depending on how baked you like your cookie. 14 will give a good crisp and crunch on the outside with a little softness/chew in the middle.

Macros (per 1 of 4 using butter + incl. chocolate chips): 166 calories; 20g carbs (2.2g fibre), 4.2g protein, 7.6g fat, 9.1g sugars

If you make, don’t forget to let me know on Instagram or Twitter


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