Satisfy a sweet tooth without the guilt (less guilt, anyway)

I love natural peanut butter. I love spreading it on whole wheat toast that’s topped off with a banana and then drizzled with agave nectar or maple syrup. It also works great in smoothies; 1 tbsp of peanut butter plus cocoa powder, a banana and almond milk and you’ve got a chocolate peanut butter cup in a glass.

Sometimes I like to dig into the jar with a spoon. It’s natural peanut butter, so there’s no added sugar. That makes my late night binges totally okay. At least that’s what I tell myself when I’m in a food coma.

But you know where peanut butter rocks the most? In these cookies. Thanks to the PB, these cookies are rich and soft. 

The best part about this recipe is you can customize it anyway you want. Try out almond butter. Or chocolate almond butter. 

Peanut butter and oatmeal chocolate chip cookies

Ingredients When serving guests, always hide a small stash of cookies. Trust me on this one.

Photo by: Silvia Pikal.

1 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
1/2 tsp sea salt
1 large carrot, shredded
3/4 cup real maple syrup or agave nectar
1/2 cup nut butter (I used natural peanut butter)
1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 F and line a baking sheet with aluminium foil. Lightly grease the foil.

2. In a large bowl whisk together the flour, rolled oats, baking powder and salt. Add the shredded carrot and mix together. 

3. In a separate smaller bowl use a whisk to combine the maple syrup and nut butter. Add this to the flour mixture and stir until well mixed. Stir in the chocolate chips.

4. Drop about a tablespoon at a time onto an aluminum-foil covered baking sheet. Leave at least an inch between each cookie. Bake in the top 1/3 of the oven for 8 – 12 minutes or until the cookies are golden on top and bottom. For a softer cookie you’ll want to bake it for about 8-10 minutes. Melted chocolate chips. Is there anything better?

Photo by: Silvia Pikal.

Makes about 12 cookies.

They’ll keep well for about three days. If they can last that long! In my house, we have a hard time keeping anything for longer than three hours.

I’m on a peanut butter bender and want to try making my own peanut butter cups. But I haven’t forgotten about those with peanut allergies! Look for a nut-free dessert from me in the next couple of weeks. Tired of desserts yet? Expect some healthy and tasty breakfasts next week!

spikal@cjournal.ca