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Choco-chip PB oat cookies

But he caught me in the kitchen (it wasn't me) saw me eating on the sofa (it wasn't me) saw the crumbs on my sweatshirt (it wasn't me) heard the crunch getting louder (it wasn't me)

Chocolate chip peanut butter oat cookies

Here's the recipe of these yummy chocolate chip peanut butter oat cookies- cuz who knows just when you may need a cookie or two at home??

(For about 15-20 cookies)

You will need:

- 1 cup rolled oats (I used oat flakes so they’re smoother and nicer for baking)

- 3/4 cup whole wheat flour

- 1 tsp baking powder

- 1/4 tsp salt

- 1 large egg, room temperature

- 1 tsp vanilla extract

- 1/2 cup organic peanut butter (ingredients only peanuts and salt)

- 1/2 cup honey or agave syrup

- 3 tbsp dark chocolate chips

Optional: add 1 scoop of protein


*Preheat the oven to 160°C, and line an oven tray with a baking sheet.*

1. Whisk together the dry ingredients (oats, flour, baking powder, and salt) in a bowl (optional: scoop of protein).

2. In a separate bowl, whisk together the egg and vanilla. Mix in the peanut butter until completely smooth. Stir in the honey (or agave). Add it in the flour mixture, stirring until everything is blended well together (I used my hands – it’s easier).

3. Add the dark chocolate chips. Use your hands to mix everything together until texture becomes like cookiedough.

4. Drop the cookie dough into scoops on the prepared sheet, and flatten to the desired thickness and width. You may have some remaining chocolate chips in the bowl, you can gently stick them back in each cookie. Bake the cookies for 10-15 minutes, checking in between. Cookies should be done once they turn a little shade of light brown at the top. Let the cookies cool in the pan for 10 minutes before you serve.

You can store them in an airtight container at room temperature for 3 days.

Nom nom nom! Enjoy!!!!

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