If you love eating peanut butter with a spoon straight from the jar, or you are addicted to “Reeses Cups”, hi sister/brother 🙂 These cookies are for you!
I don’t have a long pre-story for this one. I just love peanut butter for its taste, health benefits and for how great it works in baking. As for the health benefits, I actually didn’t know how healthy it is. Apparently, peanut butter is packed with nutrients. It presents a great source of “healthy fats”. Furthermore, the combination of fiber and protein in peanut butter fills you up and makes you feel satisfied longer, which helps to prevent overeating. Of course, I am talking about natural biological, peanut butter, where among the ingredients you find only peanuts and maybe a little bit of salt.
For these cookies, I use oatmeal flour, maple syrup (as a sweetener) and chocolate chips (as an ultimate happiness-component). You can easily make an oatmeal flour yourself. Just pulse the oats in the blender until they are ground into a powder-like consistency. As I already mentioned before in my blog, it’s always a good idea to freeze extra cookies, and to keep them for a right moment 🙂 I actually love to eat these peanut butter chocolate chip cookies when they are just out of the freezer. Maybe it’s just me, but I recommend to try. Otherwise, bring them back to the room temperature, or warm up before enjoying.
- 4 tablespoons peanut butter
- 1 egg yolk
- 1/3 cup oatmeal flour (you might need to add a couple of extra spoons)
- 4 tablespoons of maple syrup
- 1/2 teaspoon of vanilla extract
- pinch of cinnamon
- pinch of sea salt
- 2 tablespoons of chocolate chips
- Preheat oven to 200°C. Line the baking sheet with parchment paper.
- Mix all ingredients together. You should have a thick dough that holds its shape when pressed into a ball. If not, add a bit more of the oatmeal flour.
- Form little balls (approx. ping pong ball size), place them on a tray, leaving some space between. With a fork press the cookies down, creating a beautiful criss-cross pattern.
- Bake for 15 min.
- When ready, let them cool down a bit.