Peanut Butter Chocolate Chip Cookies

160 cal, 19C/8F/4P/6S.

It’s National Peanut Day? Why am I not getting alerts on this stuff! Well now I know so you’re getting a recipe (I don’t know why I sit on these photos so long in the first place. Perfectionism, I hate you.)

These are one of my favorite breakfast cookies friends. I love to grab two as I leave the house and get to work and enjoy them with my tea or munch on them before/after my morning run. That is the best portable breakfast treat I have yet come up with.

They’re made with peanut butter, egg, honey, oats, more oats and chocolate. No refined nothing (flour, sugar, nope! and they can be gluten-free) so they will make you feel like you could take over the world, sort of. I am still in awe of the fact that I bake cookies with 6g sugar and enjoy them immensely. I have seen cookies with 20-30 g sugar. Imagine gulping that beast first thing upon waking, NO THANKS.

Ingredients:

  • 1/2 cup creamy peanut butter, natural kind, meaning just peanuts and salt. (128 g)
  • 1 egg
  • 2 tbsp honey (42 g)
  • 2 tbsp unsweetened almond milk (30 g)
  • 2/3 cup very fine oat flour (60 g – I use Arrowhead Mills but you can also make your own in a food processor)
  • 1 1/2 cups rolled oats, gluten-free if you like (120 g)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup mini semisweet chocolate chips (60 g)

Makes 12 cookies. Preheat oven to 350F and line a cookie sheet with parchment. In a large bowl beat the egg with peanut butter and honey. This should be liquid consistency, if yours is a paste add enough almond milk (or water if you don’t have it) and mix (I had to add 2 tbsp).

In a medium bowl whisk together the oat flour, oats, salt, baking soda and pour into the wet ingredients. Form the cookie dough, fold in the chocolate and refrigerate for 30 minutes (you can skip this step if you want but I find it makes the dough easier to shape). Using a cookie scoop or a tablespoon, form balls of dough between your palms. You can choose to flatten or not, I like both ways so I flattened half of mine. Bake for 10-15 minutes until firm to the touch. Let them cool then devour!

You might be able to veganize this recipe by subbing out the egg for 1/4 cup unsweetened applesauce, the cookies might be a bit more crumbly but still delicious.

Hope you love this recipe and happy National Peanut Day! ❤

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