I love the classic combination of chocolate and peanut butter. I have since I was a child. I remember being infatuated with Reese’s Peanut Butter Cups and dipping the ears of my chocolate easter bunny into a spoon full of peanut butter never tiring of the play between nutty, bitter and sweet. HOWEVER – now I have grown, changed and learned about better choices that provide real, lasting energy – not the quick rev of the engine that crashes and burns 30 minutes after the peanut butter cup wrapper has hit the trash.
I created these simple cookies when I had a craving for my life-long favorite. It is based off of Tiffany’s Simple Dark Chocolate Chip Cookies. I was very concerned they weren’t sweet enough, but after taking some to work last Friday I was encouraged that they were pleasantly sweet yet not cloying and had great flavor – hints of honey and vanilla!
1/2 cup all natural peanut butter (I used chunky and enjoy the texture of the peanut pieces)
1/2 cup honey
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 cup spelt, barley or oat flour (You can easily make your own oat flour by processing rolled oats in your food processor until they are the texture of flour. This is a great option for a gluten free version; just be sure you start with certified gluten free oats.)
1 teaspoon sea salt
1 teaspoon baking powder (Try to use aluminum free – it is available in the natural food section of large grocery stores and in natural food coops.)
3 cups rolled oats
1/2 cup dark chocolate chips of roughly chopped dark chocolate
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper. (I love parchment paper so much, at first I considered it a wasteful expense – but it is so darn handy! If it is not too sticky or dirty, I wipe it with a damp cloth, let it air dry and re-use it. This makes my husband roll his eyes – but I think he is getting used to it.)
Combine flour, salt and baking soda in a medium bowl.
In the bowl of a stand mixer combine peanut butter and melted coconut oil.
Mix egg, honey and vanilla into the peanut butter and oil until combined well.
Mix flour mixture into wet ingredients.
Add oats; mix to combine.
Stir chocolate in by hand.
Scoop cookie dough by 1 tablespoonfuls onto prepared baking sheets.
Bake for 10-12 minutes – rotating the pans half way through the baking time.
Cool these on a wire baking rack. Store in air tight container at room temperature for a couple of days – or in the freezer for up to 3 months.
Dark chocolate, peanut butter, oats and honey make for a wholesome, satisfying, delicious cookie
These are a great energizing, satisfying, treat-like snack. Enjoy!