These cookies were not only very good but they were good for you also. I used Cacao nibs in the place of chocolate chips and according to my calculation each cookie has less than 4 grams of sugar. Now, I call that healthy indulgence. The only problem is you can’t stop at just one!!
I got the recipe from one of the daily email I get and the source of the recipe is from vegucake.com.
Here is the recipe:
1 cup rolled oats, or oat flour
½ cup creamy peanut butter
2 tablespoons coconut oil, melted
¼ cup coconut sugar
1 teaspoon vanilla extract
½ cup almond milk, unsweetened
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup coconut flakes, unsweetened
1/3 cup miniature dark chocolate chips (the Enjoy Life brand is my fav, or sub out cacao nibs for a sugar-free option)
Preheat oven to 350° F and line a baking tray with parchment paper or a baking liner.
In the base of a food processor or blender, add in rolled oats and blend until they resemble fine flour. Omit this step if using oat flour. Next add in the peanut butter, coconut oil, coconut sugar, vanilla extract, almond milk, baking soda, and sea salt. Pulse until mixture resembles delicious, creamy cookie dough – about 30-60 seconds.
Pour dough into a large bowl and stir in coconut flakes and chocolate chips.
Spoon about a tablespoon of cookie dough onto lined baking sheet. Gently press cookies with a fork to flatten – creating a pretty peanut butter cookie texture. Bake cookies for 10-12 minutes, or until edges are slightly browned. Remove from oven and place cookies on a rack to cool completely.
Store in an airtight container (in the refrigerator is best) for up to 7 days. Enjoy with a tall glass of almond milk!