Let’s face it: peanut butter’s deliciousness will never get old. Sure, it was once a childhood staple, but even as I have grown into adulthood peanut butter has remained a staple in my diet. Recently, my house was overflowing with jars of peanut butter, so action needed to be taken. I started on a baking quest, and the result was these chewy and peanut butter chocolate chip cookies.  

If you are a peanut butter, cookie, chocolate, or chewy cookie kind of person, these gems are perfect for you! These cookies may be gluten-free and oil-free, but they do not lack in delicious peanut butter and chocolate flavor! These cookies are gooey and melty and have the perfect chewy texture.  

INGREDIENTS (Yields about 16 cookies)

• One flax egg

• 3/4 Cup oat flour (or finely ground quick oats)

• 3/4 Cup quick oats 

• 2 Tsp. baking powder

• 1/4 Tsp. salt

• 1/2 Cup unsweetened peanut butter

• 1/4 Cup coconut sugar (or brown sugar)

• 1/4 Cup + 1 tbsp. maple syrup

• 1 Tsp. vanilla extract

• 1/4 Cup mini chocolate chips

• 1/4 Cup peanuts

INSTRUCTIONS

1. Preheat oven to 350 degrees F° and line a cookie sheet with parchment paper. Set aside.

2. In a small bowl, prepare a flax or chia egg and let it sit for 5 minutes.

3. Using a different bowl, whisk together oat flour, oats, baking powder, and salt. Set aside.

4. In a separate large bowl, whisk the peanut butter, vanilla extract, maple syrup, and coconut sugar together until evenly combined.

5. Into the bowl of wet ingredients, add in the flax or chia egg and whisk until well combined.

6. Gradually add in the flour mixture to the wet mixture and mix only until just combined.

7. Fold in the chocolate chips and peanuts. The cookie dough should be sticky enough to hold its shape.

8. Scoop out tablespoon-sized amounts of cookie dough and add onto the parchment sheet.

9. Press the cookie dough mounds down with a fork to lightly flatten them (and for the aesthetic!).

10. Bake the cookies for 10 to 12 minutes, or until the cookies have lightly browned on the edges.

11. Cool the cookies on the cookie sheet for about 5-8 minutes and then transfer to a cooling rack to finish cooling.

    Serve immediately or store in an air-tight container for up to one week! Enjoy!