A CHILDHOOD FAVORITE: MINI PB-CHIP COOKIE BITES! (health-ifed!)
One of my fondest memories growing up involved movie nights with my mom and bestie, Caitlynn. Before cuddling up on the piles of blankets and pillows we would spread on our living room floor to watch, we had to be sure to get all the movie snacks ready!
I remember my mom and I baking her famous peanut butter “thumbprint” cookies. We started with a sticky, sweet peanut butter dough, rolled them into balls and pressed our thumbprints in the middle. We would fill the thumbprints with either a Hershey’s chocolate kiss or a bit of strawberry jam… I remember the amazing aroma that would fill our little kitchen as the cookies baked in the oven. Our cups filled with ice cold milk, hot chocolate or warm tea, Caitlynn and I would wait, giggling with excitement as my mom brought the homemade cookies on a tray to us in the living room to begin our movie night. Needless to say, my mom would always let us have the last couple cookies, as any good mama would!
Remembering and missing these memories and fun times, I got to work in my kitchen, determined to re-create these treats in the healthiest way possible! And LET ME TELL YOU–– I definitely succeeded with these healthy sweet treats!
Macros: 3p/6c/4f per cookie; recipe yields about 13 mini cookies!
– 1/2 c almond flour
– 1/2 c coconut flour
– 2 TB protein powder (any sweet flavor will do, I used vanilla this time)
– 1 whole egg
– 1/4 c powdered peanut butter
– 2 TB water
– 2 TB honey (may sub agave or sugar-free maple syrup)
– 1 TB almond milk
– 1 ts baking powder
– 1 ts Vanilla Extract
– handful of mini chocolate chips
Preheat oven to 350• F, and line a cookie sheet with parchment paper. Lightly grease the parchment paper with non-stick spray. Mix all dry ingredients together. Add remaining ingredients, except chocolate chips. Use a fork to mix and mash until dough forms. May add water or almond milk if needed to make a thick, sticky dough consistency. Roll dough into mini balls, about a ping-pong ball size. Arrange on baking sheet. With pinky or index finger, press your fingerprint into the middle of each cookie, former a little crater in the center. Take the mini choco-chips and fill each little crater with as many choco-chips that can fit!
Bake for 8-10 mins or until light golden. Be careful not to over-bake! Better to undercook them and then let cool to hardness than being too crisp, or else they might come out dry.
Store in a ziplock or sealed tupperware in the refrigerator.