A gluten-free chocolate peanut butter cookie that you can enjoy as a snack – dietitian approved!
{Disclosure: As a co-owner of The Recipe ReDux, I was compensated to co-manage this recipe contest with Real California Milk. Thoughts and opinions are my own.}
“Hey, I thought you said these cookies were healthy!” my husband said after trying one of these Gluten-Free Chocolate Peanut Butter Snack Cookies.
He had no idea that he just gave me: The. Best. Compliment. Ever.
With the goodness of an entire tablespoon of peanut butter in every cookie + whole grain oats + calcium-rich Real California Yogurt, these snacks have pretty much everything the dietitian ordered.
One cookie has:
5 grams protein
3 grams fiber
165 calories
Two cookies, plus a glass of Real California Milk would also be an awesome breakfast.
And the best part? They are perfect to ‘break and bake’ – means the cookies can be frozen individually so if you want just a few freshly baked cookies, you can break off two or three cookies from the frozen stack and bake.
So let’s talk about the Real California yogurt that keeps these cookies moist – and yummy. Maybe it’s so good because it comes from all those ‘happy cows’ in California – 99% of which are raised on family farms. This recipe was inspired by Real California Milk who is sponsoring this month’s breakfast and snack recipe contest for The Recipe ReDux. For more details on Real California Milk – and a yummy recipe using Real California Monterey Jack cheese, check out Deanna’s Breakfast Fajita Bowls.
Snack happily and healthy: #GF Chocolate Peanut Butter Snack Cookies @tspcurry #AD @realcalifdairy #TheRecipeReDux Click To Tweet
Oh, and it pretty much goes without saying, these Chocolate Peanut Butter Cookies were a hit with my kids. I became a true #momhero by having freshly baked cookies for them as an after-school snack.
PrintGluten Free Chocolate Peanut Butter Snack Cookies | The Recipe ReDux
- Yield: 16 cookies 1x
Description
A gluten-free chocolate peanut butter cookie that you can enjoy as a snack – dietitian approved!
Ingredients
- 4.35 oz (about 1¼ cups) gluten-free oats (processed in food processor to a flour consistency)
- 3 tablespoons sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup natural peanut butter (or regular peanut butter)
- 8 oz (1 cup) vanilla or maple-flavored California yogurt, divided
- 1 teaspoon vanilla extract
- ¼ cup gluten-free mini chocolate chips
- 2 ounce California cream cheese or California mascarpone cheese
- ¼ teaspoon cinnamon
Instructions
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. If you plan to freeze unbaked cookies, then cut paper into 16 squares (about 3×3 -inches each).
- In a medium mixing bowl, stir together oat flour, sugar, baking soda and salt.
- In a small bowl, stir together peanut butter, ½ cup yogurt and vanilla; mix into flour mixture. Sprinkle chocolate chips over dough and fold in.
- Form dough into 16 balls, then flatten with a spatula until about 1/2-inch thick.
- IF FREEZING: Place one cookie on each 3-inch piece parchment paper. Place cookies in stacks of 8 and place stacks in 2 zip-top freezer bags and freeze. When ready to bake, place on baking sheet. Bake in 350-degree oven for 15-18 minutes until tops appear dry.
- IF NOT FREEZING: Place cookies on parchment paper. Bake in 350-degree oven for 11-13 minutes until tops appear dry.
- Remove from oven and let cookies sit on baking sheet for 10 minutes before transferring to wire cooling rack to fully cool.
- TO MAKE FROSTING: Meanwhile, whisk together remaining ½ cup of yogurt and cream cheese (or mascarpone) and cinnamon. (Add a splash of California milk if need to thin.) Drizzle over cooled cookies.
And one last yummy photo by Deanna – yup – these cookies were so good, we both made them! (:
Do you have a go-to cookie recipe? Frosted cookies – or non-frosted?
Debbie
Tuesday 28th of June 2016
Hi I was wondering if these could be made without yogurt. I may have a dairy intolerance. Do you think it would work if I used puréed banana? Also to increase the protein without the dairy, could I use egg whites and powdered peanut butter?
Did anyone have success with powdered peanut butter and yogurt alternatives?
Thanks
Serena Ball
Tuesday 28th of June 2016
Thanks so much for stopping by Debbie! This recipe is pretty forgiving! While I haven't tried it (but I will!) I'll bet egg whites and peanut butter powder would be a great sub for yogurt. Since you'll need 1/2 cup yogurt for the batter, that's about 2-3 egg whites - then I'd mix in about 2-3 tablespoons of powder. Let us know how the recipe turns out, please!
Sonali- The Foodie Physician
Sunday 17th of April 2016
That picture of your kids is priceless!! Sienna would fit right in with them :) Chocolate, peanut butter, maple flavored yogurt...my oh my, they sound heavenly!
Serena Ball
Monday 18th of April 2016
They're the same kiddos that I mentioned that would love your Fresh Corn Cakes Sonali! (: Thanks for your kind words.
Judy Steinmann
Friday 15th of April 2016
These sound yummy! I'll try them.
Serena Ball
Saturday 16th of April 2016
Thanks Judy! I'll bet the kiddos around your house will love them. (:
Elizabeth Shaw
Friday 15th of April 2016
I love this recipe! I am obsessed with pb cookies, and chocolate definitely only makes them BETTER! I wonder if I could make these with my powdered peanut butter- stay tuned for an update on that!
Serena Ball
Saturday 16th of April 2016
So interesting you asked that Elizabeth...I was considering trying with PB powder too. But I actually created this recipe using raisins and applesauce instead of yogurt) So wanted to only switch out 1 ingredient this time. But I'll bet if you use PB powder, just double the amount of yogurt in the dough. LMK if you make them!!