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Chocolate Chip Peanut Butter Cookies! HEALTHY SYTLE BY AMYS HEALTHY BAKING!!
Yields: 15 cookies
1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
¼ tsp salt
1 large egg white, room temperature
1 tsp vanilla extract
¼ cup (64g) homemade peanut butter
½ cup (120mL) honey
2 tbsp (28g) dark chocolate chips
1 ½ tbsp (21g) miniature chocolate chips
Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times. For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum. Any creamy peanut butter may be substituted in place of the homemade easy blender peanut butter. You may try substituting crunchy peanut butter, although I can’t guarantee the results. If you prefer, maple syrup or agave may be substituted in place of the honey. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work. [brFor all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.