Hi Parchies Friends:
I am super excited to share these PBOCC Cookies with you. These cookies are my go-to favorite cookies. I love them because they taste indulgent even though they aren’t. They can be made vegan and gluten free. If you want to make them as a breakfast treat, add any of these: hemp seeds, chia seeds, chopped dates, chopped nuts. I personally don’t use protein powder, but I am sure there is a way to add it to the recipe too. Get creative with your options.
Email hello@parchies if you make them with protein powder, I would love to know how they turn out! I hope you enjoy these cookies as much as I do.
Bon Appetite- Judy
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
by Pamela Salzman
Ingredients
1 cup oat flour
1 tsp baking soda
1 tsp sea salt
1 cup unsweetened, all-natural peanut butter
3 tablespoons melted unrefined virgin coconut oil
1 cup pure maple syrup
2 tsp pure vanilla extract
1 ½ cups old-fashioned rolled oats
1 cup vegan or regular dark chocolate chips or chunks
½ tsp flaky sea salt, for sprinkling (optional)
Instructions
Preheat oven to 350ºF. Line two baking sheets with parchment paper with a slight overhang. Clip down parchment paper with Parchies Oven Clips.
Whisk oat flour, baking soda, and salt in a medium-size bowl.
In a large bowl, stir together peanut butter, coconut oil, maple syrup, and vanilla until well combined.
Stir the flour mixture into the peanut butter mixture.
Fold in the rolled oats and chocolate chips
Use a 1¼-inch ice cream scoop to form dough into balls, and place on the prepared baking sheets. You can fit one dozen on a sheet. Flatten cookies slightly with the tines of a fork (you won’t actually see the crisscross pattern). Sprinkle with flaky sea salt, if desired. Bake for 13-15 minutes, or until cookies begin to brown and tops look dry.
Remove from oven, let cool for a few minutes, then transfer to a wire rack to cool completely.
