A thick and dense peanut butter cookie made with honey, and topped with a dark chocolate heart is perfect for your Valentine…or just you! 😉

January was a rather savory month here on greens & chocolate, wasn’t it?  I focused heavily on the greens and much less on the chocolate.

The main reason was that Marc and I were doing a (very) modified version of Pinch of Yum’s Sugar Free January.  It was mainly a month where I did little to no baking, we stayed away from desserts, and focused on healthy eating.

Now that January is done I’m easing back into desserts.  I don’t feel the need to go crazy with sugar, which is one of the benefits of getting my cravings back under control, but a girl needs a cookie every now and then y’know?!  So I’m starting with these refined sugar free chocolate heart peanut butter cookies!

I used Dove’s Dark Chocolate Hearts because I may have been sneaking one or two here and there the last week of January (hey Pinch of Yum says dark chocolate is okay!) and already had a bag open.  You could use whatever chocolate you want to top them with!  Dove also has some peanut butter filled chocolates that would be wonderful. A good ‘ol Reese’s peanut butter cup would do the trick.  Or maybe a Hershey’s kiss to resemble peanut butter blossoms?  All great options.  

So if I didn’t use sugar in these cookies, then what did I use?  To replace white sugar that is in a traditional peanut butter cookie, I used honey.  The result is a much less sweet cookie than your traditional peanut butter blossom, but I have to say – these definitely still hit the spot!  I also used white whole wheat flour in these, making them full of whole grains!

One last thing that I LOVE about these cookies is that they stay chewy days after I made them, which I think is due to the honey in them.  I love a thick and chewy cookie, and this is exactly what that is!