I hope those of you who celebrated had a good Memorial Day weekend. It was cloudy and rainy most of our weekend, but the sun came out late yesterday afternoon and we were able to get out and enjoy a long bike ride down by the river. A perfect way to end the long weekend. Eating away at these cookies also made the weekend great!
Since our next race is just 5 days away, we’re still trying to make sure that what we eat is as healthy as it can be while still enjoying desserts here and there. While these cookies aren’t a health food, they are considerably healthier than your average cookie. Half of the sweetener is honey (not even a cup total of sweetener!) and almost half of the flour is whole wheat. Please don’t let that deter you from trying these cookies! They are some of the softest, tastiest cookies you’ll have!
When you bite into these cookies, all you taste is a soft, thick cookie loaded with peanut butter and chocolate. The banana chips add a bit a texture to these soft cookies, and their light sweetness balances out the richness of the peanut butter and chocolate. You won’t even miss the extra sugar and white all-purpose flour!
- 1 C whole wheat flour
- 1½ C all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 box, fat-free sugar-free instant vanilla pudding (about 1.4 oz)
- ½ C butter, softened
- ⅔ C no-stir natural peanut butter
- ⅓ C honey
- ⅓ C brown sugar
- 2 eggs
- 1½ tsp vanilla extract
- ½ C banana chips, crushed (sweetened or unsweetend depending on preference)
- ⅓ C chocolate chips
- Preheat oven to 350. Line cookie sheet with a baking mat or spray with non-stick cooking spray.
- In a medium bowl, whisk together flours, soda, salt, and pudding mix. Set aside.
- In the bowl of a stand mixer, cream together butter, peanut butter, honey, and brown sugar. Add in eggs and vanilla. Beat until creamy.
- Add dry ingredients to wet ingredients and beat until just combined.
- Stir in crushed banana chips and chocolate chips.
- Drop by heaping tablespoon full onto prepared cookie sheets.
- Bake for 8-10 minutes or until cookies just start to turn light golden brown. They may look slightly underdone in the middle. Do not over bake as this will dry the cookies out.
- Allow cookies to cool for 3 minutes on pan before removing to a wire rack to cool completely.
- Store cooled cookies in an airtight container.