As a fledgling child, my first signature dish was peanut butter cookies. They were nothing fancy. In fact, I used the recipe on the back of a Peter Pan peanut butter jar. The fact that I made food that was edible and other people liked it meant the world to me back then. Years later, I still yearn for compliments from honest critics so I guess not much has changed, eh? Not exactly.
These peanut butter cookies are nothing like the sugary, fatty cookies from my youth. These cookies are filled with fiber and protein. They're reduced fat and quite delicious. WhoNu?
These cookies are inspired by this recipe for Chocolate Peanut Granola Cookies from Food and Wine, but they are very much my own.
GoLean Crunch Chocolate Peanut Butter Cookies
- 2 cups Kashi GoLean Crunch! Honey Almond Flax Cereal
- 1 cup reduced fat peanut butter
- 1 large egg
- Pinch of salt
- 3 tablespoons semisweet chocolate chips
- 1/4 cup almond milk
Preheat the oven to 350º and line a baking sheet with parchment paper. Transfer 1 cup of granola to a food processor and pulse until finely ground; transfer to a medium bowl. Add the peanut butter, egg, salt, and chocolate chips. Stir the mixture until smooth. Add remaining granola.
Form cookie dough into balls and arrange on the prepared baking sheet. Flatten the ball with the tines of a fork or hand press to about 3-inch rounds.
Bake in the center of the oven for about 12 minutes, until the cookies are lightly browned around the edges. Cool the cookies on the baking sheet.
In a small saucepan, heat chocolate and almond milk over low heat, stirring continuously, until smooth and melted. Remove from heat and immediately dip the cookies in the melted chocolate. Allow chocolate to harden. Refrigerate if necessary.