Newsflash: my new favorite cookie is also one that’s — gulp! — gluten-free. But that’s not why I made them, and it’s not why I like them. But I saw this recipe and liked that it used maple syrup instead of refined sugar and wondered how this alone would transform a cookie.
It’s not a cookie without calories, but I did use a natural (non-Skippy) peanut butter, which shows you which side of the pond I’m on right now, and I also used coconut oil instead of butter, just to see what would happen if I did. I made criss-cross peanut butter cookies before with coconut oil and couldn’t tell any difference in texture or flavor, so I thought I’d try this again.
The result: a cookie that’s basically all three of my favorites rolled into one, and with lots of texture, thanks to the oatmeal, and one that I’ll be making again. I think it would be even better with toasted pecans or walnuts, which I plan to add next time.
Oatmeal, Peanut Butter and Chocolate Chip Cookies
Makes about 3 dozen
Adapted from a recipe on cookieandkate.com
- ⅔ cup of natural peanut butter (I like the chunky)
- ⅔ cup of maple syrup, grade B
- 3 tablespoons of coconut oil (I use refined because it doesn’t have a coconutty flavor)
- 1 teaspoon of vanilla extract
- 1 large egg
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ teaspoon of sea salt
- 2 cups of old-fashioned oatmeal
- 1 cup of chocolate chips (I like the tiny ones best)
1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.
2. Whisk the peanut butter, maple syrup, coconut oil and vanilla together in a medium bowl. Add the egg to the wet mixture and mix until it’s incorporated.
3. Add the baking soda, baking powder, salt, and oatmeal and stir until combined. Mix in the chocolate chips. Spoon the dough onto your cookie sheet using a soupspoon or teaspoon and bake for 10 minutes. Let the cookies cool on the pan, then remove to a wire rack. Store in the fridge — this will keep them slightly crispy.