Chocolate Peanut Butter Oatmeal Drop Cookies

 

Here is an excellent recipe from cookieandkate. These cookies are all natural, with whole food ingredients.  They are best served cold, as they can get quite crumbly if they get too warm.

Except for a few minor changes I left kate’s recipe just as it is; visit her site and you will see more yummy recipes!

INGREDIENTS

⅔ cup natural peanut butter (I like chunky)
⅔ cup real maple syrup (or you can use sugar free maple syrup)
4 tablespoons (2 ounces) butter or coconut oil, melted
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
1½ cups old-fashioned rolled oats
4 to 5 oz dark chocolate bar (at least 70% cocoa)

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit with two racks in the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).

2. Measure out the peanut butter and maple syrup.

3. Pour the peanut butter and maple syrup into a mixing bowl. Add the melted butter and whisk (or beat with a spoon … whisks get so messy!) until the mixture is well blended. Beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk/beat in the vanilla, baking soda, baking powder and salt. Stir in the ground oats, rolled oats.

Crush the candy bar in the blender/food processor until it is in small pieces. Combine with oat mixture until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.

4. Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they’re barely set and just beginning to turn golden around the edges, about 12 minutes (8 on convection). Remove the cookies from the oven and let them cool completely on the pans.

These are best when stored in the freezer and served cold; a great summer cookie!

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