Peanut butter chocolate chip cookies
These are probably my favorite cookies ever! I mean, is there anything better than the combination of peanut butter and chocolate chips?! I guess not! ...well, maybe if you add some roasted salty peanuts to the batter then they'll be even more delicious. I should do that next time! ;-p
Summer is finally here and the idea of turning my oven on isn't quite attractive but these cookies are definitely worth the sweat, hehehe.
Apart from delicious, they are also free from gluten and vegan-approved. Oat flour, cornstarch and the rest of ingredients I use in this recipe are naturally gluten-free, but if you are gluten-intolerant simply make sure the ingredients you buy are labelled as GF.
Receta en español elaborada para Whole Earth España, haz click aquí.
PB Chocolate Chip Cookies (V, GF)
(yield: 15-16 cookies)
1/2 cup oat flour.
1/4 cup vegan vanilla-flavored protein powder.
1 tablespoon cornstarch.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon pink Himalayan salt.
1/2 teaspoon pure vanilla bean powder.
1/3 cup smooth peanut butter.
1/4 cup coconut sugar.
1/4 cup unsweetened oat milk.
2 tablespoons (liquid) coconut oil.
1 tablespoon pure maple syrup.
1/4 cup dark chocolate chips.
Preheat oven to 180ºC (356 ºF) and line a baking cookie sheet with parchment paper.
In a large mixing bowl stir together with the help of a wire whisk the following ingredients: oat flour, protein powder, cornstarch, baking powder, baking soda, salt and vanilla. Set aside.
In a separate bowl whisk together the peanut butter, coconut sugar, oat milk, coconut oil and maple syrup. Make sure the oat milk is at room temperature, this way the coconut oil won't solidify and you'll get a smooth mixture. ;-)
Pour the wet mixture into the dry ingredients and mix with a silicone spatula until fully incorporated; the batter should be dense. Finally fold in the chocolate chips and roll into balls using a measuring one-tablespoon as size reference.
Transfer the balls of dough to the prepared baking sheet (leaving enough space between them) and flatten them a little bit with your hands.
Bake cookies for 15 minutes, until edges are golden brown.
Let them cool in the baking sheet for a couple minutes and then transfer to a cooling rack.
Store cookies in an airtight container at room temperature.