Oatmeal cookies are one of my favourites. And I can’t control myself near dark chocolate. I eat peanut butter for breakfast every day. Coconut oil – can’t get enough of it. Alex uses it even for cooking steak. And I recently found these Bob’s Red Mill Quick Cooking Steel Cut Oats. So really, I had all ingredients on hand to put these cookies together for us. And another great thing – no extra bowls to mess, just one!
These chocolate cookies are one of my favourite quick cookies I ever made. I’m not a delicate dessert girl, nor do I eat desserts often. I prefer wine and dark chocolate (shhh). But I love healthy cookies, quick breads and muffins. They make a great snack, not only dessert.
So, when it comes to dessert, I’m demanding and these cookies passed the test. Moist, a bit chewy, very chocolate-y and even with a hint of Nutella. No idea where that came from, maybe from peanut butter, but I can taste Nutella. Anyone else?
It took me 2 tries to reach perfection. First batch I made with egg whites, whole wheat flour and applesauce. OK but a bit dry. They needed some moisture. Like from healthy fats. Applesauce wouldn’t just cut it.
I used eggs in a second batch. The fat in egg yolk makes a difference and really contains most of the egg’s nutrients. Don’t throw it away! I always buy organic or local free-run/grass fed chicken eggs.
Same with peanut butter. I buy unsalted, organic and smooth peanut butter. No all natural, just organic. If you still buy that jar with cute teddy bears and name starting with K, please do yourself a favour, and read its ingredients here. It’s almost 2014. No, I’ll paste here.
SELECT ROASTED PEANUTS, SOYBEAN OIL, CORN MALTODEXTRIN, SUGAR, HYDROGENATED VEGETABLE OIL (COTTON SEED AND RAPESEED OIL), SALT, MONO- AND DIGLYCERIDES.
I also added coconut oil (healthy delicious fats) and skipped the flour. I found it was making cookies more dry and I didn’t want to add more fat.
Rolled oats are perfectly fine if you can’t find quick cooking steel cut oats. Rolled oats are also called old fashioned oats and take 15 minutes to cook. Do not use regular steel cut because they won’t cook through. Also quick oats will make the cookies too mushy.
To make cookies gluten free, use gluten free oats. Replace eggs with chia seed or flax seed egg replacer. They are easy to freeze and transport, making it perfect for snacks on-the-go. I put these in my kids’ lunch bags all week and they didn’t crumb or get mushy.
- 2 eggs, large
- 1 ripe banana, medium
- 1/2 cup peanut butter, unsalted
- 1/3 cup coconut oil, melted
- 4 tbsp honey
- or maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp cocoa or cacao powder
- 1 + 1/2 cup rolled or quick cooking steel cut oats (use certified gluten free oats for GF version)
- 1 tsp baking powder, aluminum free
- 1/4 cup chocolate chips like Enjoy Life
- Preheat oven to 350 degrees F and line large cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, beat eggs for 30 seconds. Add banana and mash with a fork (you can do it in a separate bowl). Add peanut butter, coconut oil, honey and vanilla extract, and whisk to combine.
- Add cocoa powder, oats and baking powder. Stir to combine. Again, you can mix dry ingredients in a separate bowl but these cookies are not delicate to handle, so I skipped that step. Add chocolate chips and stir again.
- Using small scoop, drop cookie dough on baking sheet 1.5" - 2" apart. Bake for 12 minutes. Let cool for 1 minute on a baking sheet and then transfer to a cooling rack. Repeat with remaining batter. Alternatively you can use 2 cookie sheets.
Servings Per Recipe: 25 cookies
Amount Per Serving = 1 cookie:
Total Fat: 6.3 g
Cholesterol: 14.9 mg
Sodium: 13.5 mg
Total Carbs: 7.3 g
Sugars: 4.2 g
Dietary Fiber: 0.9 g
Protein: 2.7 g
WW Points+: 3