Chewy! Delicious! Dare I say…”moist.” Why does that word gross so many people out? I said it just to spite those of you who hate that word, because it is a perfectly wonderful word. But listen, these cookies take all of like 5 minutes to prep and 10 minutes to bake. They are so good! And so easy.
I played around with the ingredients quite a bit, and tried to do them with chia seed egg substitute…but they just aren’t fluffy. If you are vegan, it works, but mine were way less fluffed.
These are the perfect treat at the end of the day or even with your morning coffee. They also go great with this homemade oat milk!
Before you start, let’s quickly talk about quality of ingredients. Choose a peanut butter that is JUST peanuts and salt. That’s it. No funky oils. And for your maple syrup…same idea. The best is 100% pure maple syrup. You don’t want the corn syrup stuff. Not for taste…not for health. As a general rule of thumb…the less funky ingredients–the better!
Ingredient:
- 1 cup peanut butter
- 1/2 cup maple syrup
- 2 eggs
- 1 cup gluten free oats
- 1/4 teaspoon salt
- 1 tsp vanilla
- 1/2 tsp baking powder
- Chocolate Chips to taste
Directions:
- Preheat oven to 350 degrees.
- In a food processor, blend peanut butter, maple syrup, eggs and vanilla until well combined.
- Add in the oats, baking powder and salt, and quickly blend again.
- Pulse or stir in chocolate chips.
- Scoop batter onto cookie sheet with parchment paper.
- Bake for 9-12 minutes or until the center is cooked all the way through.