These yummy peanut butter and chocolate chip cookies will make you sing with happiness, and don’t stop as just one-their secretly healthy!
I have many favorite foods- but chocolate chip cookies is definitely near or at the top of the list depending on the day. When I’m craving something sweet and chocolatey, but don’t want to ruin a day of eating super healthy, I bake up some of these oat-based peanut butter chocolate chip cookies. They do not contain any wheat-based flour- just oat flour (high in fiber!), so they are gluten free. I also used coconut sugar instead of refined sugar and here is why:
“Compared with table and brown sugars, coconut sugar has impressive amounts of nutrients like zinc and iron as well as antioxidants. Coconut sugar also contains good amounts of inulin, a type of dietary fiber you don’t digest in your upper gastrointestinal tract. Instead, inulin acts as a prebiotic, feeding your intestinal bifidobacteria (a probiotic).” (huffingtonpost.com)
I baked these cookies the other day, the recipe makes 12-14 cookies, and by the same time the following day they were gone. Really, I’m not joking!… And I only had 3, maybe 4. My husband really took a liking to these chocolatey peanut butter cookies and since they are healthy he obviously wasn’t bashful about having a few extra here and there. He even had one for breakfast!
The BEST Healthy Peanut Butter Chocolate Chip Cookies
- 3/4 cups of old fashioned oats measured before blending into a flour, OR for paleo SUB almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 egg
- 2 tablespoons natural peanut butter for paleo sub almond butter
- 2 tablespoons coconut oil softened
- 4 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/4-1/3 cup chocolate chips
Preheat oven to 350 degrees F.
In a bowl mix/cream the egg with the coconut sugar, vanilla, softened coconut oil, and peanut butter.
In a larger bowl mix the dry ingredients- oat flour (blend your oats in a high speed blender until a flour consistency is reached), salt, baking soda, and baking powder.
Mix the wet and dry ingredients together thoroughly. The batter will be fairly wet and sticky.
Add in the chocolate chips and refrigerate the batter for 10 minutes to make it easier to work with.
(You can skip this step, it's just a messier operation if you skip it)
Form 1" balls and place on greased cookie sheet (I used coconut oil to grease the sheet).
Bake at 350 degree F for about 8-10 minutes or until slightly golden.
Allow to cool a few minutes before removing.