Okay so I have a raging sweet tooth, it’s an affliction really. It never used to be that way, until mother dearest moved in and she who expresses her love through baking all kinds of delicious badness would bake until the cows came home, or at least till this cow came home from night shift to graze on freshly baked badness. Darn.
With our little one having sugar sensitivities I’ve had to clean up a recipe or two to make it fine for him to eat & satisfy one & all.
Enter the Peanut Butter Oatmeal and Chocolate Chip Cookie.
- 2 & 1/2 cups spelt flour (any flour will do, I prefer wholemeal or spelt as they’re more fibrous & lower in G.I)
- 2 cups quick oats
- 1 tsp organic baking soda (aluminium free)
- 1 tsp salt (we use Himalayan)
- 1 c unsalted butter, room temp. You can change this for coconut oil to make a vegan friendly recipe
- 1&1/2 c coconut sugar or raw sugar (non sugary sensitive folks can trade 1c for firmly packed brown sugar)
- 1 c peanut butter, I prefer crunchy
- 2 large eggs
- 2 tbsp vanilla extract
- 2 c (handfuls) dark chocolate chips (more nutritious than regular), change up for blue berries or sultanas
- Preheat the oven to 180°c. Spray the baking tray with cooking spray or line with baking paper.
- Blend together flour, salt, oats and baking soda.
- Using an mixer on medium speed cream the butter, brown sugar, and raw / coconut (whichever you used) sugar until the mix is light and creamy. Throw in the peanut butter, and mix until nicely combined. Add the eggs and vanilla, and then mix until combined.
- With the mixer on low add flour mix bit by bit until you guess it – just combined.
- Stir in the chocolate chips, blue berries or whatever little additions you’ve chosen.
- Scoop the mix on to the baking tray using a table spoon, then bake for around 15 minutes or until golden
- When you take them out let them sit for 10-15 minutes & they’ll be perfect served with a glass of milk or Swiss Miss!
This recipe has been adapted from Myrecipes.com