I’m a big fan of chocolate, peanut butter, and oatmeal, but during the summer a big bowl of oatmeal doesn’t always hit the spot. I still crave it though, so through the years I’ve come up with some recipes to get that heart healthy oatmeal in without sitting down to a steaming bowl when it’s 90`F outside.
One of my favorite recipes is for peanut butter- chocolate chip-oatmeal cookies. This recipe is also very kid friendly, and it’s wheat-free. My son loves to munch on these for an afternoon snack. They’re healthier than many cookies, although they do contain some sweetener in the form of honey. I still feel better about my son eating these than I do pre-packaged cookies. They’re made with whole foods, nothing processed here!
This recipe makes about 3 dozen cookies, so I usually freeze a dozen or so to eat later, otherwise my family will gobble them all down in a few days. Plus I think they’re super yummy frozen during the summer, but I sometimes have odd taste buds!
This is definitely a denser cookie, and it doesn’t spread much when it bakes. They hold their shape, so if you want a little flatter cookie use the back of your spoon to flatten them a little before you bake.
Peanut Butter Chocolate Chip Oatmeal Cookies
- 2 eggs
- 1 cup honey (or sugar if you prefer)
- 2 cups oatmeal
- 1 1/2 cups non hydrogenated peanut butter (I used chunky, but smooth would be great too)
- 1 cup chocolate chips (a little more if you’re a chocoholic like me)
- 1 teaspoon vanilla
1. Preheat the oven to 375`F.
2. Mix together the eggs, honey and vanilla in a medium mixing bowl.
3. Stir in the oatmeal and peanut butter with a mixer, on low speed until all the ingredients are well blended.
4. Fold in the chocolate chips.
5. Drop by rounded tablespoon fulls on an un-greased cookie sheet.
6. Bake for 11 to 12 minutes.
Let cool and enjoy! They’re super yummy warm from the oven when the chocolate chips are still a little melty!