I have to admit, even though I’m not a big fan of the peanut butter myself, these cookies are lovely. And although a phrase ‘healthy cookies’ sounds like something of an oxymoron, these are pretty close to the ideal. Great snack for picnics, road trips or long daily commutes. Oh, and they are quick and easy to make, too. No such excuse as ‘home baking is not for me’ now!
PEANUT BUTTER AND OAT COOKIES
1 cup organic crunchy peanut butter
4tbsp light brown sugar (or 2tbsp maple syrup)
1tsp vanilla extract
2/3 cup oats, blended
1/2 tsp cinnamon
1tsp baking powder
1/2 dark chocolate, chopped into chunks
HOW TO MAKE?
1. Preheat the oven to 180 degrees.
2. In a big bowl, mix peanut butter, egg, blended oats, sugar, cinnamon, vanilla extract and baking powder. You can use electric mixer, to make sure everything is mixed together well.
3. Add chopped dark chocolate, mix in with a wooden spoon or spatula. Place ready dough in the fridge for about 30 minutes.
4. Prepare a baking tray, line it with baking parchment. Scoop the dough (ice cream scoop works best) onto prepared baking tray. Gently press down the dough scoops with a flat surface (bottom of a glass will do), then make the crisscross pattern on each cookie with a fork.
5. Bake for 8-10 minutes or until slightly golden. The cookies will still be pretty soft after this time, but don’t bake them for longer. They will harden after baking, while cooling. As they are quite delicate and crumbly after baking, it’s best to let them be for about 10-15 minutes before moving them to a wire rack to cool completely. If you make too many, you can freeze them as well. Enjoy!