You might never believe me if I told you that my husbands favorite cookies are both gluten free AND made with all natural sugar. And rest assured, my Mr. Hackett is not one for fancy food trends health gimmicks. He just really really loves these cookies. And because he so lovingly approves of these **healthy** cookies, I thought I’d share the recipe with anyone who so desires to make them.
This recipe is a modified version from the cookbook Flourless.
Oatmeal-Peanut Butter- Chocolate Chip Cookies
1/4 cup unsalted butter, at room temp.
1 cup all natural peanut butter
3/4 cup maple syrup
1/2 cup coconut sugar
2 large eggs, lightly beaten
1 tsp pure vanilla extract
3 cups rolled oats
1 1/2 cups milk chocolate chips
pinch of sea salt
Heat the oven to 350 degrees F.
Line baking sheet with parchment paper
In a large bowl, using an electric mixer, beat together the butter, peanut butter and coconut sugar on medium high speed. Add the eggs, maple syrup, baking soda, sea salt, and vanilla and beat well to combine. Fold in the oats and chocolate chips and stir until incorporated.
Place cookie in the freezer for at least two hours to chill. ** this step is important to let the cookies set, so the puff up and don’t just spread out flat.
Using a small scoop or spoon, scoop out balls of dough and drop them on prepared backing sheets about 2 inches apart.
Sprinkle the tops of cookies with sea salt.
Bake until cookies are lightly browned, 12 to 14 minutes. Remove from the oven and cool on the baking sheet for 5 minutes then transfer to wire rack to cool completely.
Store in an air tight container at room temp for up to 1 week.
**Freezer option** We like to mix up a batch of dough on Sunday night, keep the dough in the freezer and make ourselves one serving (each) at a time. That means we can have fresh baked-hot out of the oven cookies all week, and it helps with portion control (because you only eat what you make, and if you only make one cookie each, then… you get the picture).