I ate these cookies for breakfast at least twice in the last three days. Typically, this is not something I would be proud to share, but this case is an exception. These cookies have a few secrets: they are completely devoid of butter, processed sugar, white flour, and all those other not so great for you things that your average cookie touts.
Instead, these delicious little things are made with coconut oil, which turns out to be an excellent substitute for butter that lends a lovely softness and delicate flavor, without imparting an obvious or overwhelming coconut-y taste. They are also full of oats, which are chewy and delicious and packed with fiber, protein, and iron. These cookies also offer a nice dose of healthy fats through both the coconut oil and the peanut butter.
But really, even if these weren’t healthy, they would still be awesome simply for being so ridiculously delicious.
Deceptively Wholesome Peanut Butter Oat Chocolate Chip Cookies
(gluten-free; vegan option)
¼ cup coconut oil, softened to room temp
½ cup turbinado (natural unprocessed) sugar
1/4 cup honey
½ cup natural creamy peanut butter
1 large egg (can substitute flax egg for vegan)
1 tbsp. vanilla
½ cup gluten-free all purpose flour blend
1 cup old fashioned gluten-free oats
2 tsp. baking powder
2 tsp. cornstarch
¼ tsp. salt
¼ tsp. nutmeg
½ cup dark chocolate chips
Preheat oven to 350*. Line baking sheets with parchment or silpat liners.
In a large mixing bowl, cream together the first four ingredients with an electric hand mixer until fluffy. Then, beat in the egg and vanilla. Thoroughly combine the rest of the ingredients besides the chocolate chips in a separate bowl and then incorporate into the wet mixture. Stir in the chocolate chips. Roll the dough into golf-ball sized balls and place on the baking sheet a few inches apart. Bake for 8-10 minutes or until golden along the edges. Let cool for at least 10 minutes.
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