I may have said this before but chocolate chip cookies are my favorite food. My weakness. I can’t say no. One of my best friends, Alanna and I always say “you can’t pass up on a chocolate chip cookie, because you don’t know when the next opportunity will be when you get to eat one again.” I like eating healthfully, contrary to my last two posts, but I like to think these are healthier versions of the classic because they’re full of protein, coconut oil and fiber.
I’ve been on a baking bender recently. I had to scratch the cooking itch after our Friday night chef-inspo at a Feastly
dinner party. The idea behind Feastly is that chefs can book one of their venues, sell tickets to a themed dinner and strangers can come together to share a meal and a few bottles of BOYWine.
Our dinner was Persian themed. I can’t say I’ve ever had Persian food – and knew it – before this. Dinner was fantastic – feta with herbs and freshly cracked walnuts to start. The main course was a tender meat broth soup with sesame flat bread and pickled vegetables. Dessert of rice noodles in icy rose water with fresh lemon juice.
I love the Feastly concept. But I digress…
Original recipe inspired by Beaming Baker
‘s vegan and gluten free cookies, which I made gluten-forward and non-vegan by sake of what was in the pantry.
Peanut Butter Oatmeal Cookies with Chocolate Chips
1 cup old fashioned rolled oats
¾ cup flour
¾ cup unsweetened, shredded coconut
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon of salt
1 cup natural, unsalted peanut butter
¼ cup melted coconut oil
½ cup sugar
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
¾ cup chocolate chips
Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil.
In a medium bowl, whisk together the dry ingredients: oats, oat flour, coconut, baking soda, baking powder, cinnamon and salt. In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, coconut sugar, maple syrup, eggs and vanilla.
Add the dry mixture to wet mixture. Using a rubber spatula or wooden spoon, stir and fold until you get a cohesive dough. Fold in chocolate chips.
Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Flatten to desired shape–these cookies won’t spread too much. Bake for 8-10 minutes.
Using a spatula, carefully lift the cookies off the baking sheet and place onto a cooling rack.