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!
- ¾ cups of old fashioned oats (measured before blending into a flour) (OR for paleo SUB almond flour)
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ 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
- ¼-1/3 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.