I love cookies. I love the combinations of flavors, and the grab and go aspect of them. Post practice, I am often looking for a salty/ sweet snack. And, honestly, I do not have a ton of time to make food. Either it needs to be ready to go, or easily portable- because I am off to teach! That being said, I don’t like cookies that are SO sugary. And they need to have some protein and fiber to refuel my body. So I turned to a favorite- peanut butter cookies, for inspiration!
I started with a peanut butter oatmeal cookie recipe I had and looked to update it. I reduced the amount of white sugar by half, and brown sugar by 20%. I used gluten free oats, and omitted the flour. Instead of chocolate chips, I swapped in cacao nibs. And for the raisins, I used dried cranberries. A few test recipes later, and I was very excited to produce cookies that were sweet, but not too sweet, chewy and satisfying!
- 1 stick butter, softened
- 1/2 Cup white sugar
- 1 Cup light brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 12 oz. chunky peanut butter (natural peanut butter, no sugar added, or fresh ground)
- 4 1/2 Cup (GF) oats
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup cranberries, chopped fine
- 1/2 Cup Cacao nibs
Preheat oven to 350 degrees. Line large baking sheets with parchment paper.
In a large mixing bowl cream butter and sugars. Add eggs, one at a time to blend. Add vanilla and peanut butter and blend well.
Combine dry ingredients- oats, salt and baking soda. Slowly add to wet ingredients. Add cranberries and cacao nibs and stir to combine.
Use a small cookie scoop and drop by 2 tsp amounts on prepared cookie sheets.
Bake for 10-12 min. Let cookies cool on sheet pan for 5 min and transfer to wire racks to cool.
Delicious warm out of the oven or post practice!
Yields about 5 dozen cookies.