Since Miles was born almost two months ago I haven’t spent much time in the kitchen. We’ve been relying (heavily) on crock pot and quick meals but the one thing that I’ve been religious about making each week are these cookies. I’ve spent the past few weeks perfecting the recipe and boy oh boy are they good. Bonus- they’re made with oat flour and powdered peanut butter so they’re not only full of whole grains but they’re lighter than your average peanut butter cookie. So you don’t need to feel guilty when you go in for seconds!
This recipe makes two dozen and I like mine frozen so I keep them in the freezer but if you’re not keen on keeping them frozen, I’d recommend storing them in the refrigerator. Here’s how you make them…
- - 1 1/2 cup powdered peanut butter (I like PB2) + 3/4 cup water
- - 1/2 cup crunchy peanut butter
- - 1 cup coconut oil
- - 3/4 cup brown rice syrup (or sub maple syrup)
- - 2 1/2 cups oat flour
- - 2 teaspoons baking soda
- - 2 teaspoons vanilla
- - 1 cup chocolate chips
- - pinch of salt
- In a large mixing bowl combine the powdered peanut butter, peanut butter, brown rice syrup, coconut oil and vanilla. Mix until combined.
- Add in the oat flour, baking soda and salt. Mix until combined
- Fold in the chocolate chips.
- Place cookies on a lined baking sheet and press with the back of a fork until flat.
- In a 365 degree oven, bake cookies for 12 minutes.
- Let cool completely.