A delicious, gluten-free, high-protein cookie makes this recipe the perfect healthy snack. Most store-bought cookies contain scary amounts of sugar, corn syrup, artificial colors, and sweeteners. This recipe, on the other hand, has just a handful of wholesome ingredients, like peanut butter and oats. And what’s sweeter is that they come together in minutes. Finally, cookies you can feel good about!
We make these in large batches and store them in the refrigerator for quick, mess-free snacks or dessert. You may want to hide some of your own because if your kids are anything like mine, they won’t last long.
1 1/4 cups oat flour (I used ground old-fashioned oats, certified GF)
¼ cup coconut flour
⅛ tsp sea salt
½ cup peanut butter (can substitute almond butter)
½ cup pure maple syrup
½ tsp vanilla extract
¼ cup chocolate chips
- Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the flours and sea salt. Mix well.
- In a microwave-safe bowl or on the stovetop, melt nut butter and maple syrup (I did 30 seconds in the microwave) until they are combined. Stir in vanilla extract.
- Pour the syrup mixture into the dry mixture and mix until well combined. If it’s dry, add a tablespoon of almond milk.
- Using your hands, form the batter into small balls and place them on the lined baking tray.
- Press each ball firmly into a cookie shape and top with chocolate chips. Refrigerate for 30 minutes, or until firm.