Oatmeal cookies are often deceptively high in fat, because oats tend to yield a dry and unappetizing lump of dough. Swapping out the butter for peanut (or any other nut) butter makes these soft, moist and chewy. These cookies are perfect when you want a peanut butter cookie that tilts to the healthy side. I LOVE that NO CHILLING is required since there is no flour! The oats give them a nice chewy texture and the slight amount of cinnamon is delicious with the peanut butter and chocolate chips. Use the best chocolate you have access to. I typically use Guittard chocolate chips or I chop up some creamy milk chocolate from the 1 pound sized bar found at Trader Joe's.
Get creative and add your own touch: dried fruit, m&m's, nuts...the flavor combinations are endless. I'm providing a base recipe that is easily adaptable, but I recommend staying within the measurements given.
Get yourself a cold cup of milk and get ready for a healthy and sweet treat! You're one bowl, a couple ingredients and 30 minutes away from something delicious ;)
Makes 20 cookies
-3/4 cup creamy peanut butter, if using salted pb skip the salt addition below
-2/3 cup brown sugar
-1 tablespoon vanilla
-1 teaspoon baking soda
-1/2 teaspoon cinnamon
-pinch of salt
-2 cups rolled oats
-1 cup chocolate chips (this is a generous amount, you can use 1/4 cup less)
-1/2 cup shredded coconut
-2 tablespoons flax or chia seeds (optional)
-Preheat oven to 350 degrees.
-With a spatula or in a mixer, stir together eggs, peanut butter, brown sugar and vanilla until smooth.
-Add baking soda, cinnamon and rolled oats and mix until well incorporated.
-Stir in chocolate chips, coconut and flax/chia seeds.
-Place rounded tablespoons onto a parchment lined baking sheet and bake for 8-10 minutes until the tops look a little dry but the cookie remains soft. Remove from the oven and let cool.
-Store leftover cookies well sealed at room temperature for up to 1 week.
Try these other healthy sweets!
|Banana Oat Muffins|
|Raspberry Oat Bars|