Healthy Holiday Cookies? Ummmm YES PLEASE!

So I DO realize that it's been a while since I've written... honestly, I had to really think about the direction I wanted to go with this thing, and really make it worth your while. It's also very important to me (and hopefully to you, too) to remain true to myself.

With that said, anyone who knows me well (or, hell.. at ALL) knows I have a massive sweet tooth. I absolutely LOVE desserts. Since losing 25lbs this year, I've been working toward my own personal goal of becoming the healthiest and fittest me possible. Dessert doesn't exactly fit into that equation often. Don't get me wrong... I'm still following my "80/20 rule" that I blogged about during Easter, I'm just at a point where I'm starting to collect CLEAN versions of some of my favorite treats, and they taste amazing... and they are guilt-free! Part of the 80%! Is this cheating? Maybe. But honestly... do you care?

Since the holidays are fast approaching, I'll be posting some healthy (or healthiER) holiday decadence, along with clean versions of some of my favorite comfort foods. If you like what you see, please share the wealth!

First up: Triple Threat Peanut Butter Cookies.

I could basically eat an entire jar of peanut butter with a spoon if I wanted to, so these really hit the spot. It makes sense, with my peanut butter obsession, that these would be the first to share!

Yield: 24 cookiesServing Size: 1 cookie

These cookies are packed with peanut butter flavor! Be sure to pull them out of the oven by 12 minutes to ensure they stay really soft.
¾ c all-purpose flour
½ c whole wheat flour
½ c powdered peanut butter (such as PB2)
½ tsp baking powder
¼ tsp salt
1 tsp cornstarch
2 tbsp butter, melted and cooled
3 egg whites
2 tbsp creamy peanut butter
1 c light brown sugar
1 tsp vanilla
½ c peanut butter chips

Directions:

1. Lightly spoon the flours into the measuring cups, and level with a knife. Add to a medium bowl, along with the powdered peanut butter, baking powder, salt, and cornstarch. In a large bowl, whisk together the butter and egg whites. Stir in the peanut butter, brown sugar, and vanilla. Add the dry ingredients into the wet, stirring just until incorporated. Fold in 1/3 cup of peanut butter chips. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
2. Preheat the oven to 350°, and line two baking sheets with parchment paper.
3. Drop spoonfuls of batter onto the prepared cookie sheets. Shape the cookie dough so that it’s as tall as it is wide. (This is important!!) Press 2-3 of the remaining peanut butter chips into the top of each dough ball. Reshape the dough if necessary (make sure they’re as tall as they are wide!), and bake at 350° for 10-12 minutes. Cool on the pan for 5 minutes before turning out onto a wire rack.

Note: The cornstarch and taller-than-normal balls of dough help ensure that the cookies stay soft. 

Enjoy! BTW, if these look yummy to you, don't forget to pin it or share it on social media!