I realize these are not the most attractive cookies, but they are really, really good! I can't remember where I got this recipe, but it was someplace that adapted it from deliciouswisdom.com.
Finally, cookies made without butter, but with natural sweeteners and whole grain. The peanut butter flavor is light, not overwhelming. And they aren't cloyingly sweet--I think salt really brings out the flavor.
Apparently the cookies will stay soft several days later (if you still have them by then). My barometer (husband) probably grabbed 5-6 after they cooled coming out of the oven.
MAPLE PEANUT BUTTER CHOCOLATE CHIP WHOLE WHEAT COOKIES
1-1/2 cups whole wheat pastry flour
½ teaspoon sea salt
1 teaspoon baking powder (I used aluminum-free)
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 (I used the maple syrup, not the agave syrup this time), peanut butter, and vanilla extract. Beat in the egg. Then, 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. (I didn't do this step and that is probably why my cookies look like weird blobs.)
Bake for 10-12 minutes or until golden.
Yield: About two dozen cookies