Sea Salt Peanut Butter Oatmeal Cookies a.k.a. But What Are Chips Ahoy Anyway?

Sea Salt Peanut Butter Oatmeal Cookies a.k.a. But What Are Chips Ahoy Anyway?

Oatmeal cookies have become a reg occurrence in our household, because COOKIES… but mostly because nothing makes me happier than the look on my sister’s face when she smells a fresh batch!

These babies are similar to my oatmeal flax cookies but I changed up a few of the ingredients to make a softer & chewier chocolate chunk cookie!

INGREDIENTS:

  • 1 & 1/4 cup gluten-free rolled oats
  • 1 cup gluten-free flour
  • 1/4 cup raw organic unpasteurized honey
  • 1 vegan dark chocolate bar crumbled
  • 1/4 cup flaxseed (always ground)
  • 1/2 cup organic creamy peanut butter
  • 1/4 tsp. Celtic sea salt
  • 1 large mashed banana (the riper the better!)
  • 2 tbsp. organic coconut oil (softened)
  • 1 cup unsweetened almond milk

TO MAKE:

  • Preheat oven to 350F & line a baking sheet with parchment paper or aluminum foil. The cookies will spread a bit so make sure to plan accordingly!
  • Add all the ingredients to a large mixing bowl & mix until combined.

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  • Spray the baking sheet with a bit of coconut oil & use a tbsp. to drop the batter into the baking sheet.

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  • Bake for 12-14 minutes until tops are browned. The cookies will look a bit soft and under-cooked but don’t worry – they’ll firm up as they cool!

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  • Enjoy!

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