PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
Ingredients

While this recipe is not 100% sugar free, I did use coconut sugar, which is needed to create “bulk” in the recipe. When trying to use only stevia powder, there will be a lacking texture and recipes dont turn out right. In addition, I reduced the flour to make this healthier by substituting part almond flour. The added natural peanut butter is not only a welcome addition with the chocolate, it also serves to make these higher in protein and therefore more nutritious and satisfying.

 

Just a quick note about the ingredients:

The chocolate chips I used here are dark Chocolate which have less sugar and the chocolate is much healthier than milk chocolate. If you prefer, carob chips offer a reduced sugar option as well
I always use butter because I absolutely love the taste in cookies but I’m positive that coconut oil would give a rich pleasant taste and be an equally healthy choice.
For the small amount of flour used, I chose whole wheat or white unbleached but any gluten free flour could be substituted.
The peanut butter is “Adam’s All Natural” Smooth not chunky. Any “natural” brand can be used or you can make your own peanut butter and use that too
I always use steel cut or whole oats. These are healthier and quick oats give a “cakier” texture that I don’t like. Whole oats make cookies chewier.

 

Yield approx. 3 dozen 3 inch cookies.

Preheat oven to 350 degrees.

 

Measure into a sifter and set aside:

1 C. Flour (may substitute whole wheat or gluten free)
1/2 C. finely ground almonds or almond flour (see our video on how to make your own almond flour and save money)
3/4 teaspoon baking powder
1/2 teaspoon salt

 

On medium speed , mix until well blended:

1/2 pound/2 cubes butter (softened)
1/2 C Coconut sugar
3/4 teaspoon Stevia Select pure stevia powder
1/2 C peanut butter
2 Large eggs
15 drops of Stevia Select Vanilla or 2 teaspoons vanilla extract
 
After well blended, stir in:
3/4 C. chocolate chips
3 C. Whole Oats

 

Place rounded spoonfuls on a cookie sheet and flatten slightly. Bake 10-12 minutes dependi8ng on texture desired. The longer these bake, the crisper they will be. Minimum time yields a soft cookie. ( I prefer less time as these have very little flour and tend to get drier over time). If these are going to be eaten immediately then I suggest the full 12 minutes.

You now have a high protein healthier cookie to send in the kids lunch or for an afternoon snack. Enjoy!

  • Aug 04, 2015
  • Category: Recipes
  • Comments: 0
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