I’m dating the Cookie Monster, not sure if I have told you that yet. He goes by Erik, but he is for sure the Cookie Monster in disguise. Though I can get him to eat heaps of veggies and fruits, I cannot keep him from his cookies. He can down a box of the big, soft, yummy Costco cookies in no time. I have NO idea where it goes (damn you genetics and being a girl!! ). Seriously though, boy loves him so coooookies!!
I’ve neglected this fact so I decided to whip something up before he turned to some boxed crap-ola from the grocery store. It happens way more than I’d like to admit.
Raw peanut butter chocolate chip cookies; tasty? Yes!! Good for you? Yes!! They are gluten-free, vegan, and refined sugar-free. Go ahead, try them out 🙂 They won’t hurt
the waistline at all!
No Bake Peanut Butter Chocolate Chip Cookies:
- 1 1/2 cup gluten-free oats + 1/4 cup reserved
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup (organic) peanut putter – the natural kind, no jiffy 😉
- 3 tbsp agave
- almond milk – enough to get things flowing in the food processor
- 1/4 cup vegan chocolate chips – reserved
Toss everything in a food processor except the 1/4 cup of oats and the chips. Add a little almond milk to get things flowing, just about a tablespoon. Careful not to get the dough too wet. When well combined, hand mix in chocolate chips and remaining outs. Roll into balls (it will get a little messy) and refrigerate for at least a half hour. I lightly pushed mine down with a fork to make them more flat.
What are you getting in these cookies?? A lot of good stuff, actually. Oats (good quality) are high in fiber, keeping you full longer and help fight breast cancer, help low cholesterol, and help stabilize blood sugar. Good quality, natural peanut butter is a good source of monounsaturated fat (healthy heart), vitamin E, folate (helps cells and nerves), protein, and a powerful antioxidant. Not too shabby for a cookie