Sincerely Carolina

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The "Health" Cookie

by caroline

Sometimes you just need chocolate chip cookies. And peanut butter. And it’s always nice to add a little somethin’ in there to make you feel like your eating a “health” cookie rather than a dessert (hello, oats).

Sneaky, huh?

The other day we were organizing our pantry and as I was categorizing the oats and peanut butter something struck my cookie nerve that made me want to bake — immediately. (I have a tendency to do this in seemingly inopportune times.)

Naturally, the cookies also needed chocolate chips which were conveniently located just a few shelves down from canned goods. Before I knew it, the mixing bowls and measuring cups were out. Time to get busy.

I used the Chips Ahoy! chocolate chip cookies recipe from BabyCakes Covers the Classics as a base and went from there. Here’s what I came up with:

Peanut Butter and Oat Chocolate Chip Cookies (Makes 24 cookies)

(Print me!)

  • 3/4 cups oat flour
  • 1/2 cup Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1/2 cup vegan sugar
  • 2 Tablespoons ground flaxseed meal
  • 2 Tablespoons arrowroot
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 Tablespoons safflower oil
  • 4 Tablespoons applesauce
  • 1 Tablespoon gluten-free vanilla extract
  • 1/4 cup + 3 Tablespoons all-natural peanut butter, warmed
  • 1/2 cup vegan, gluten-free chocolate chips
  • 1/4 cup gluten-free oats

Directions

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flours, sugar, flax meal, arrowroot, baking soda, baking powder and salt. Add the safflower oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms.

Soften peanut butter by scooping into a small, microwave-safe bowl and placing in microwave for about 10 seconds. You may also warm the peanut butter in a small pot over low heat, stirring constantly until soft.

Fold in the peanut butter. Then, add the chocolate chips and oats, stirring until evenly distributed.

Drop the dough (should be the size of rounded Tablespoons) onto the prepared baking sheets, about 1-1/2″ apart. Press each ball of dough in its center with your thumb, flattening a bit. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 minutes before transferring to a wire rack to cool completely.

Dunk in milk or dairy-free alternative (I used almond milk) for cookie perfection.

Last step: Enjoy every last bite.