Being an ex-peanut butter addict, I need to be careful when I make these cookies as I can’t be fully trusted. They bring me back to my childhood, when my best friend and I would sneak to the grocery store to get a bunch of Reese’s peanut butter cups and eat them in her garage, away from our health-conscious parents’ sight. Of course, these oaties aren’t as sickenly sweet or processed as their candy bar counterpart, so it satisfies both the adult and kid in me. They are crumbly, ooze of dark chocolate and have a distinct peanuty taste that I adore while being free of white sugar and gluten.
Tip: Once you make them, store them in the freezer. Just let stand at room temperature for 15 minutes and you’ll be good to go.
Ingredients
- 3/4 cup of gluten free oats (I use rolled oats)
- 1 tsp baking soda
- 1 cup sugar free peanut butter
- 1 tsp pure vanilla extract
- 6 tbsp coconut sugar (you could use more if you want them to be sweeter)
- 2/3 cup dark chocolate chunks (I use 70% chocolate)
- 1 egg
Instructions
- In a large bowl, combine the oats and baking soda. Add the peanut butter and mix until well combined.
- Add the vanilla, sugar and egg until well combined. Add the chocolate chunks and mix slightly. Cover and chill in the fridge for 15-30 minutes.
- Preheat the oven to 350F
- Take out the cookie dough and form a dozen little balls with your hands and flatten them so they are between1 and 2 cm thick
- Place on a cookie sheet lined with parchment paper and pop into the oven
- Bake for 15 minutes or until golden. They will be slightly soft, that is ok. Take them out of the oven to cool for 15 minutes before serving.
