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Peanut Butter Chocolate Chip Cookies

What can I say? These are the best cookies ever! The perfect combination of crispy on the outside yet perfectly chewy on the inside.

Cookie perfection.

The pictures honestly don’t even do these justice.

I’m such a big fan of cookies and have never made them before and goodness me did these hit the spot. Is there a better combination that peanut butter and chocolate?

These have little added sugar (especially if you don’t add the agave) and are gluten free (remember the gluten free oats) and thus are totally guilt free.

Enjoy!

Makes 12 cookies

Ingredients:

  • 1 cup oat flour (regular oats blended in a blender – I used my nutribullet)
  • 1 cup regular oats (I used rolled oats)
  • teaspoon baking soda
  • teaspoon cinnamon
  • Pinch of salt (or two!)
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup of peanut butter (I used Whole Earth’s crunchy peanut butter)
  • 1/4 cup agave (optional – I might omit these next time as the cookies turned out slighter sweeter than expected)
  • 1/2 cup coconut oil, melted and cooled
  • 2 tablespoons butter, melted and cooled (optional)
  • 1/4 cup (or more!) dark chocolate chips

Directions:

  1. In a medium-sized bowl, stir together the oat flour, regular oats, baking soda, cinnamon, and salt.
  2. In another bowl, stir together the vanilla extract, large egg, peanut butter and agave (if using). Add the coconut oil and butter (if using) and stir until well combined.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the dark chocolate chips.
  4. Cover the dough tightly with cling film and chill for 30 minutes to an hour or until the dough has hardened enough to scoop out cookie balls. (If you chill longer than a day, let the dough sit out for 15 or so minutes so you are able to scoop it into balls).
  5. Preheat the oven to 175 °C.
  6. Line a baking try with parchment paper.  If you have one, use a cookie/ice-cream scoop (pack the mixture in the scoop very tightly or they may crumble), and scoop out balls of the dough onto your baking tray and flatten into shape (the mixture will be quite sticky – this is perfectly normal).  Press a few more chocolate chips on the tops if desired. If you don’t have a cookie/ice-cream scoop, roll the mixture into 2 inch balls using your hands and flatten into shape, placing the cookies 2″ apart.  If you use this method place the cookies tray back into the fridge for another 15-30 minutes.
  7. Depending on the size of the cookies, bake for 9-12 minutes or until very lightly browned around the edges. These will look undone and be soft to the touch (the perfect time to add a few more chocolate chips to the top if you wish!) but rest assured they will harden after cooling.
  8. Remove from the oven and allow to stay on the baking sheet for another 2 minutes before removing to a wire rack to cool.
  9. Best eaten slightly warm with a glass of milk!

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