As I’ve mentioned before, I am usually hesitant about making “healthy” desserts because if I’m going to have dessert, I want it to be delicious. But I decided to try these because they involve peanut butter and maple syrup, two things I love. And while you can tell these are not the usual cookies, they are still so great, especially if you’re trying to cut back on the super indulgent desserts after all the candy and chocolate you likely ate for Valentine’s Day!
Recipe adapted from here.
2/3 cup natural smooth peanut butter
2/3 cup real maple syrup
4 tablespoons coconut oil, melted
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1 1/4 cups old-fashioned rolled oats, ground in a food processor or blender
1 1/2 cups old-fashioned rolled oats
1 cup chocolate chips
Note: these can be gluten free if you make sure you use gluten free oats (and gluten free products for everything else).
1. Preheat the oven to 350 degrees. Prepare two pans by lining them with parchment paper or silicone baking sheets. Or spray the sheets with cooking spray.
2. In the bowl of your electric mixer fitted with the whisk attachment, mix the peanut butter and maple syrup. Add the butter and whisk until it is incorporated. Add the egg, vanilla, baking soda, baking powder, and cinnamon (if you’re using it). Scrape down the sides of the bowl.
3. Mix in the two forms of oats (the full ones and the ground up ones). Once done, add the chocolate chips and mix just long enough to incorporate.
4. Place the dough on the sheets in balls about one tablespoon big. Bake for 11-12 minutes. Let the cookies cool for 3-5 minutes on the pan before moving to a cooling rack.