Tonight, after two days of shoveling snow, I decided to reward myself with a small batch of cookies. Of course, I didn’t want to blow my whole diet or eat something terribly unhealthy, so I tossed together this easy gluten-free cookie recipe. It ended out making 10 cookies, using a 2 tbs size scoop. With all the chewy oatmeal in them, along with protein from the peanut butter & egg, I was quite satisfied with two. I even got my chocolate fix to boot.
I tried to keep these pretty simple. I didn’t add any flour or butter, peanut butter would handle their jobs. The egg would help hold them together, add moisture and some sheen. A little salt & vanilla for taste & chocolate…well, because I want chocolate.
- Serves: 10
- Calories: 142
- Fat: 7
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- ⅓ cup natural creamy peanut butter (if using crunchy add a tbs.)
- ⅓ cup light brown sugar
- ½ tsp vanilla extract
- ¼ tsp Kosher salt
- 1 large egg (beaten)
- 1 cup old fashioned oats
- ⅓ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Cream together the peanut butter, sugar, vanilla and salt.
- Add egg and mix well, then stir in oats, until well coated.
- Add the chocolate chips and fold in until evenly distributed.
- Drop 2 tbs size scoops of the cookie dough onto non-stick or coated baking sheet. (for uniform scoops with tidy look, use melon baller or other round scoop coated with non-stick cooking spray)
- Bake for approximately 12 minutes. Bottoms will be lightly browned and tops will have sheen.
- Place on rack to cool.
These made me officially discover that, I WILL WORKOUT FOR COOKIES. Just sayin’