In just a few short days, presents will be opened, feasts will be eaten, loved ones will be loved, and desserts will be enjoyed – thoroughly. If you are looking for a healthier option for your baking needs (especially if you are about to embark on a cleanse for the New Year), these cookies will do the trick. 
I am a firm believer in cookies. Especially around the holiday season. If you switch out a few ingredients, you can say good-bye to cookie-guilt and enjoy them the way they are meant to be: fully and thoroughly. You can easily make them healthier, which means you can feel free to have a few, while staying stress-lessed, happy, and jolly for the holiday season. This recipe is sweetened with coconut sugar, which is low glycemic and quite tasty, as well as molasses, which contain healthy minerals such as iron. It also contains omega-3 fatty acids from chia seeds and protein from organic peanut butter. As for the chocolate, keep it dark or allergy-free 🙂
- 1 cup natural, organic peanut butter
- ¾ cup coconut sugar
- 1 tsp molasses (or optional ¼ cup coconut sugar)
- 1 tsp vanilla
- 1 chia egg
- ½ tsp baking soda
- ½ cup arrowroot powder
- *optional 1 tsp almond/soy/coconut milk
- 1 cup (approximately) vegan/dark/organic chocolate chips
- Preheat oven to 350 degrees.
- In a small bowl, combine chia seeds and water to make chia egg. Stir slightly and let sit until ready to use.
- In a medium bowl, mix together the peanut butter, sugar, and vanilla.
- Add in arrowroot powder, baking soda, and chia egg.
- You want it to form a thick dough, but not oily. The more you mix, the more oily it gets.
- If too dry (depends on peanut butter at times) add optional milk.
- Scoop an ice cream scoop worth (smaller scoop) onto a cookie sheet, lined with parchment paper.
- Pop in the oven for 12 minutes. Remove from oven and top with 4 chocolate chips (or one big chunk).
Have fun baking, cooking, feasting, dancing, drinking, and all over enjoying the holidays this season!
Peace and Love,
Jessi
