Now who says cookies can’t be healthy? Check out this healthy version of a peanut butter cookie that requires no flour, butter, or oil!
This is a protein filled, creamy, soft, and gooey cookie that is sweetened with natural honey and brown sugar instead of refined white sugar. You can choose to make this a gluten-free cookie by using certified gluten-free plain oats as the base for this recipe. This recipe yields roughly 9 cookies. Feel free to refer to the conversion chart found here If you would like to cut this recipe in half!
1 cup creamy peanut butter
2 tbsp honey
4 tbsp brown sugar
1/2 cup + 2 tbsp plain oats
1/8 tsp salt
1 tsp baking soda
1/2 tsp vanilla
1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Stir together the peanut butter, honey, and brown sugar. Do NOT warm up the peanut butter or the honey.
- Add in the oats, baking soda, salt, and vanilla. Stir well
- In a separate bowl, whisk the egg and add it to the mixture.
- Gently fold in the chocolate chips. At this point the mixture will become difficult to stir. Continue stirring until everything is well combined.
- Scoop out the dough with a cookie dough scoop and press firmly into small balls. If the cookie isn’t packed tightly, it will crumble. If you don’t have a scoop, you will have to use your hands to form the dough into balls.
- Place on a cookie sheet and bake for 7-9 minutes. I prefer to put 6 dough balls in one batch since it bakes better with less in the oven.
- The cookies will look under-cooked, but that is okay! The trick to soft cookies is not over cooking them. They harden while they cool.
- Place on a protected surface and allow to cool completely before they are taken off the sheet.