My friend Margarita, made these cookies a few weeks ago and shared them with me, and OMG!!!! I was in shock at how good they were for cookies made with rolled oats and no flour. The entire week after, I could not stop thinking of them. So far we have made them 2 times already. This is probably one of the best recipes I have shared with you, honestly. They remind me of protein bites but even better!!! Bon Appetit!!
Adapted from ambitious kitchen
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a small bowl mix together the oats and baking soda; set aside.
In a large bowl mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious!
Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with the remaining cookie dough. Makes 16-20 cookies.
You can use less sugar or less chocolate chips — I have tried using 1/2 cup of sugar and 1/2 cup chocolate chips and they turned out great.
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
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