These whole grain N0-Butter Peanut Butter Chocolate Chip Cookies contain no butter, no oil, and only a small amount of sugar but don’t sacrifice any flavor.
I have a very special recipe to share with you today!
It’s a sneak peak recipe from Eat to Run: Recipes to Fuel Your Fitness without Breaking the Bank!
Oh, and this recipe is a goodie. It’s one of Ryan’s and my personal favorites from the cookbook. I present to you: No-Butter Peanut Butter Chocolate Chip Cookies!
Who doesn’t love a buttery, chocolatey, chewy cookie? That’s a silly question. Let’s not ask silly questions.
Let’s pry into a more important question first: Why am I writing an e-cookbook?
The cookbook stems from my deep-rooted love of running and of cooking and my firm belief that nourishing your body with healthy and satisfying meals will help you become the best athlete you can be. Even during my busy senior year of college or my graduate school years, I carved out time to go run 4-10 miles and then craft dessert recipes, bake homemade breads, and cook for myself. I did my work for my courses, but I could never bring myself to read Lonergan or Heidegger or any of those other auxiliary books all of my classmates had read when that time could be spent running or cooking.
After I received my master’s degree and left behind the ivory tower, I interviewed for several jobs in writing, editing, and marketing, but I turned all my offers down. For those of you who know me in real life, you know I have an independent streak. The idea of working to advance someone else’s career by working overtime and neglecting my passions and never getting to spend time with my husband repulsed me. Some people enjoy it, but I don’t thrive at desk jobs.
So, I wagered, why not pour my writing, my discipline, my hard work, and my stubbornness into my own projects and try to work for myself as a writer and, eventually, a running coach? I am incredibly fortunate to have had the support of my parents through school and now the support of Ryan, both financially and emotionally (seriously, my parents and Ryan are the best. I love them so much!). I’m one year into working on this dream and I’ve only scratched the surface. Eat to Run is just the first step, but it sure is a big step.
Plus, if you ask Ryan, developing a cookbook is actually a lot of fun. We ate everything in this book and it helped us shake up our routine meals. I imagine it’s a lot easier to support your spouse as they pursue their dream of freelance writing when there’s butter chicken, goat cheese mushroom pizza, and these ineffably delicious no-butter peanut butter chocolate chip cookies involved.
Yes, no-butter peanut butter chocolate chip cookies. The philosophy of Eat to Run embodies balance. I included a desserts chapter, along with chapters devoted to breakfast, snacks and side dishes, entrees, vegetarian and vegan meals, and homemade breads.
If you eat high-quality, healthy foods, you certainly still can enjoy a treat. It’s significantly healthier to treat yourself than deprive yourself! And, I firmly believe from my research and baking experiments, you don’t need a lot of butter or sugar to get a sweet and indulgent flavor.
I developed these cookies using the basic cookie ratio from Ratio. They contain less sugar than most cookies, yet somehow are deliciously sweet and flavorful. They use peanut butter instead of butter, yet somehow have the perfect texture. I think these cookies lasted all of three days between the two of us. They’re that delectable!
Eat to Run is scheduled to be released on Monday, September 21 and be for sale on the blog! For $20, you will receive over 50 nutritious, budget-friendly, and delicious recipes, tips and tricks for cooking and baking at home, and nutritional advice on the best foods for runners and athletes.
While you’re waiting for it, go ahead and make these cookies! I know I will make them again —and it’s my 26th birthday today, so I just may have to bake some of these to celebrate.
No-Butter Peanut Butter Chocolate Chip Cookies
- 1 cup oats ground into flour (or 1 cup oat flour)
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 3 tablespoon milk of choice
- 1/2 cup dark chocolate chips
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the dry ingredients (oats through salt) in a mixing bowl.
- In a separate mixing bowl, combine the peanut butter and brown sugar and use a stand mixer, hand mixer, or whisk to beat together. Add the egg and milk and beat together until combined.
- Gradually add the dry ingredients. Keep the mixer going while you add to steadily incorporate the dry ingredients and beat until you create a dough.
- Stir in the chocolate chips.
- Use an ice cream scoop or large spoon to scoop the dough into cookies and place on a lined baking sheet. This recipe will make 12-15 cookies, depending on how big you shape your cookies.
- Bake for 10-12 minutes in the oven, or until golden brown and firm on top.
Questions of the Day:
What is your absolute dream job?
When’s your birthday?
What’s your favorite type of cookie?