La Piece de La Resistance - Peanut Butter/Chocolate swirl “Healthitized” Cookies

Healthitized cookies - the whole chocolate one don't have peanut butter in them for my sensitive son.

My husband loves cookies! Well, who doesn't! I prefer not to eat cookies from the store because I don't know what ingredients they are using and I probably don't want them in my body. So over time we have managed ways to change up recipes, substitue ingredients, and reduce the sugar amounts. These we can eat a couple of and not feel like we are getting too much sugar or bad fats or too much white flour.

Peanut Butter/Chocolate swirl “Healthitized” Cookies

Oven at 375°

Chocolate Drop Cookie dough

¼ C. coconut oil (virgin, expeller pressed, either flavorless or reg. flavor)

¼ C. butter

½ C. evaporated cane juice crystals (raw sugar)

¼ C. honey

1 egg, from our backyard chickens

1 tsp vanilla

½ C. 10-grain flour

½ C. unbleached, AP flour

1/3 C. cocoa powder

1/8 tsp baking soda

Optional: ¼ to ½ C. semi-sweet or dark chocolate chips, ½ to 1 C. chopped pecans

Cream sugar, honey, butter, coconut oil.  Then add vanilla and egg, mix well.  Combine dry ingredients and add.  Mix until well combined, scraping sides of bowl as necessary.  Add optional ingredients, if any.  You may need to add a little more flour until dough is dry enough to roll into balls.  The dough can also be refrigerated to make it easier to roll. Roll into balls individually or with Peanut butter cookie dough.  To combine the two doughs, I take a chunk of each dough and push them together with the thumb and forefingers of each hand offset 90° from each other so that they combine to look like a baseball, then I roll them together.  Flatten with fork to about ½” thick.  Bake at 375° for 11 minutes on unheated round stone, then subsequent batches on warmed stone only take about 9 minutes.  Cookies should have cracks and be puffy, but just starting to fall.

Peanut Butter Cookie dough

½ C. butter

½ C. peanut butter, Planters Natural

½ C. raw sugar

¼ C. honey

1 egg

½ tsp vanilla

½ C. 10-grain flour

¾ C. unbleached, AP flour

½ tsp baking powder

½ tsp baking soda

Cream sugar, honey, butter, and peanut butter.  Add egg and vanilla and mix.  Add combined dry and mix thoroughly, scraping sides of bowl as needed.  Roll into 1 – 1 ¼” balls with or without chocolate drop cookie dough.  Flatten with fork and bake same as chocolate drop cookies.