Here comes another baked good that I made during my bake-a-thon last week. I really didn’t want to spread out my posts this far, but an overwhelming school schedule will do this to you. I’m hoping that I can get into some sort of normal routine soon so I can blog all of these recipes I have stored on my computer! Too many to share, too little time. I swear I will get better at this time management thing.
I love making healthified (is that a made up word?) cookies because they are portable, don’t make a lot of noise when eating them (very important in an intense lecture), are great paired with coffee or tea, and they just make me happy.
The use of peanut butter in these cookies and elimination of any flour help keep these cookies chewy on the inside rather than drying them out. I like my cookies extra soft so I bake them the least amount of time (10 minutes) but if you prefer a firmer cookie then I would leave it for the full 12 minutes.
Also, feel free to use any kind of nut or seed butter to replace the peanut butter. I have made these with almond butter and sunflower seed butter and they worked great each time.
Now go and make a warm cup of coffee or tea (or iced coffee if it’s warm where you are) and enjoy!
Makes 12 cookies
1 cup peanut butter
2 large eggs
2 tbsp applesauce or canola oil
1 cup quick oats
¼ cup vanilla protein powder
8 – 1g pkgs stevia (approximately 1 tbsp)
1/8 tsp salt
1 tsp baking soda
1/4 cup mini chocolate chips
1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Microwave peanut butter in small bowl or 30 seconds, or until softened. In a medium bowl, mix together the peanut butter, eggs and applesauce (or canola oil) until smooth. In a separate bowl, mix together the oats, protein powder, stevia, salt and baking soda.
3.Combine the wet and dry ingredients together and fold in chocolate chips.
4. Drop 2 tbsp batter on baking sheet, leaving approximately 2 inches between cookies. Using a fork, gently flatten each cookie. Bake 10-12 minutes or until lightly browned.
5. Let cool before storing in an airtight container.