Peanut butter and chocolate. Two of my favorite things. Two of my favorite things in a decently healthy, dairy free, gluten free, refined sugar free cookie!? Yes please. I've been experimenting a lot with the homemade healthy baked goods recently, and have yet to make a recipe that hasn't been absolutely delicious! You could practically eat these for breakfast (although not sure I'd recommend that), but at least they are that guilt free, right!?
- 1 cup rolled oats or oat flour (I made oat flour in my food processor - directions below)
- 1/2 cup peanut butter (preferably creamy)
- 2 tbsp melted coconut oil
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1/2 tsp baking soda
- 1/2 tsp sea salt (I used Himalayan)
- 1/3 cup dark chocolate chips or chunks
- Optional: 1/4 cup coconut flakes
- Preheat oven to 350 degrees, and line baking sheet with parchment paper.
- In a food processor or blender, add the oat flour*, peanut butter, coconut oil, coconut sugar, vanilla extract, almond milk, baking soda, and sea salt.
- * To make the oat flour, add the rolled oats to the food processor alone, and pulse for about 1-2 minutes until the oats resemble a fine flour.
- Mix/blend everything together until it resembles a creamy cookie dough.
- Pour dough into a bowl and add chocolate chips (and coconut flakes if you decided to add those).
- Spoon cookie dough onto baking sheet (about a tablespoon amount), and flatten each one slightly with a fork.
- Bake for about 10-12 minutes or until the cookies are slightly browned and no longer sticky.
*Recipe adapted from VeguKate