Peanut Butter & Chocolate Chip Cookie Mounds
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Peanut Butter & Chocolate Chip Cookie Mounds are big soft mounds of peanut butter, oats, and coconut with a sprinkle of chopped walnuts and semi-sweet chocolate chips.
It’s not easy to convince some folks, like my husband… that a healthy cookie can also be really delicious too. But I can safely say I have succeeded with these cookies.
What happens if I use a different type of flour?
Use any flour you like in this peanut butter chocolate chip cookie recipe. Ours are gluten-free, but if you don’t need to avoid gluten feel free to use whatever is in the cupboard; all-purpose, whole wheat, oat, or almond. I’ve used gluten-free blends of various name brands, sorghum, rice, and oat flour. So far changing the flour in this recipe does not affect the outcome of the cookie.
Should I flatten the cookies before baking?
I use a large cookie scoop and leave them in the scoop or mound shape when placed on the baking sheet. This will give you a soft, satisfying cookie to bite into. Therefore try to hold back on the urge to flatten the mounds before baking.
If you count weight watcher points, each cookie has 4.8 points. This is a large cookie and can be made half the size. Therefore, if you make 30 cookies from the recipe, each cookie will have 2.4 points plus.
Parchment paper is my absolute first choice for lining baking sheets, but silicone baking mats are fine as well. You may also use a non-stick spray if you prefer.
Peanut Butter & Chocolate Chip Cookie Mounds Makes 15-16 Cookies
Preheat oven to 350 and prepare baking sheets.
Scoop mounds of dough onto prepared baking sheets. These cookies will not spread out so quite a few will fit on the baking sheet at a time. Bake for about 14 minutes. Cool on a wire rack.
Enjoy some cookies right away…they are yummy!!
