Chocolate Butter Cookies (Healthier version). Great recipe for Chocolate Butter Cookies (Healthier version). I wanted to make some butter cookies that were on the healthier side. These cookies are softer and chewier compared to a traditional crispier butter cookie.

Heat the ingredients in the saucepan on the stove on medium heat until the peanut butter is melted and the ingredients are well combined. (It does not have to come to a boil.) Beat butter, sweet potato, white sugar, brown sugar, and orange juice with an electric mixer in a large bowl until smooth. Add eggs whites one at a time, allowing each egg to blend into butter mixture before adding the next. Dissolve baking soda in hot water in a small bowl. You can have Chocolate Butter Cookies (Healthier version) using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chocolate Butter Cookies (Healthier version)

It's of Dry Ingredients.
Prepare 113 g of whole wheat flour.
Prepare 80 g of all-purpose flour.
You need 1 tsp of baking powder.
It's 1-1.5 tbsp of unsweetened cocoa powder.
It's of Other.
It's 45 g of butter (room temperature).
It's 1/4 cup of Truvia Brown Sugar Blend.
You need 40 ml of unsweetened apple sauce.
It's 1 of large egg (room temperature).

In a medium saucepan, melt the peanut or almond butter and coconut oil over medium heat, stirring constantly, until melted and smooth. Off the heat, stir in the honey and vanilla until combined. Immediately stir in the chocolate chips until melted (if the mixture is too cool to melt them completely, return the saucepan to low heat. In a large bowl beat together the butter and sugar with an electric whisk.

Chocolate Butter Cookies (Healthier version) instructions

Combine and sift under the Dry Ingredients.
Use an electric mixer with a whisk attachment to combine the sugar and butter. Add the sugar bit by bit to combine well. Whisk on high speed to until the butter is fluffy and the sugar is melted through. High speed - 8.
In a separate bowl, beat the egg and then mix in the apple sauce.
Add the egg mixture to the mixing bowl and whisk again until combined thoroughly..
Change the attachment to the paddle/beater. Use low speed (stir/2). Add the flour mixture into the mixing bowl bit by bit to ensure that the flour is mixed well..
Place the dough into plastic wrap and make it into a ball..
Chill the dough for at least 45 mins in the fridge. Better results if you chill it longer..
Preheat the oven to 350F and line a baking tray..
Cut out your cookies..
Bake the cookies around 10-15 mins depending on the oven. My oven time was 12 minutes..

Add the egg and vanilla and beat for another few seconds. Add in the flour, oats and bicarbonate and mix well. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine. Combine dry ingredients and mix very well. To keep things refined sugar-free we're using coconut sugar instead of white sugar.