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“I stir a few chocolate chips into the melted butters to give the cookie batter some chocolate flavor.” Muriel Mableson - Winnipeg, Manitoba
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 cookie equals 75 calories, 3 g fat (2 g saturated fat), 12 mg cholesterol, 47 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Peanut Butter-Chocolate Chip Cookies in Healthy Cooking April/May 2010, p51
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Reviewed on Dec. 16, 2011 by lblanton
Grandkids loved them
Reviewed on Sep. 06, 2011 by LouannPearson
I do not care to add applesauce to any thing I bake, These cookies just didn't taste good at all. Sorry!
Reviewed on Aug. 31, 2011 by Bluegreen9
Love the flavor I used crunch peanut butter, but it took 25 minutes at 350 degrees to bake this cookie
Reviewed on Aug. 31, 2011 by Careaga
These cookies are fabulous! I used chunky peanut butter and needed to bake mine longer than directed (about 15 minutes). I definitely will be baking many more batches.
Reviewed on Aug. 06, 2011 by FitnessLovingMom
Did you use all whole wheat flour or some whole wheat and some all purpose??? I know that sometimes when baking you can't use all whole wheat or it messes up the baking process.
Reviewed on Jun. 25, 2011 by Rach_TheBoss
They're awesome! I added a cup of chopped up peanuts for a crunch; it worked great!
Reviewed on Jun. 18, 2011 by Hilda93
I used whole wheat flour to supplement for bleached flour. My kids didn't even know they were a healthy made cookie. Love the recipe!
Reviewed on Apr. 21, 2010 by nepatriotsfan@hotmail.com
I used lactose-free chocolate chips instead of semi-sweet and they were delicious.
Reviewed on Mar. 28, 2010 by ellisue
These cookies were so moist and delicious.
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