These cookies are semi-healthy, made with whole wheat pastry flour, wholegrain oats, natural peanut butter, and dark chocolate chips. I used Ener-G egg replacer instead of a egg, but I’m quite sure a flax or chia egg would work perfectly, too. Lastly, butter could be replaced with Earth Balance to make this recipe completely vegan.
Oatmeal Peanut Butter Chocolate Chip Cookies (adapted from here)
- 1/2 cup butter (or EB), softened
- 2/3 cup light brown sugar, packed
- egg replacer for one egg
- 1/2 teaspoon vanilla extract
- 3/4 whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 3/4 cups rolled oats
- 3 heaping tablespoons natural peanut butter
- 1/2 cup dark chocolate chips
Preheat oven to 350°F. In a large bowl, cream together the butter, brown sugar, egg replacer and vanilla until smooth. Sift in the flour, baking soda, cinnamon and salt . Add the peanut butter. Lastly, stir in the oats and chocolate.
Scoop dough onto a parchment-lined or lightly greased baking sheet (I used a small ice cream scoop for evenly sized cookies.) The cookies should be two inches apart. Press down with a wet fork. Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for 5 minutes before transferring them to a rack to cool.