HH Fitness

Peanut Butter Oatmeal Chocolate Chip Cookies (GF, DF)

SnacksHaley HansenComment

These Peanut Butter Oatmeal Chocolate Chip Cookies are soft on the inside and crispy on the outside - just what you need when you’re looking for that classic, nostalgic cookie recipe. Made gluten- and dairy-free, with a significant source of high-quality protein!

WHAT’S INSIDE:

  • coconut oil: replaces butter (as seen in a more traditional cookie recipe) to make this recipe dairy-free. provides healthy saturated fats and a rich, buttery flavor and texture!

  • natural creamy peanut butter: because the only way to make oatmeal chocolate chip cookies any better is to swirl in some satisfying peanut butter. make sure to opt for the natural version with ONLY peanuts and salt!

  • coconut sugar: replaces brown sugar (as seen in a more traditional cookie recipe) to add a deep, caramelly flavor and perfect crispy-exterior, soft-interior texture.

  • collagen peptides: protein-rich cookies that actually taste GOOD! you’ll never know there’s a whopping 20 grams of high-quality collagen protein in this recipe.

  • almond flour: going grain-free in this recipe and using almond flour as our base to reduce the carbohydrate content and add a significant source of healthy mono- and poly-unsaturated fats.

  • Hu Kitchen Dark Chocolate Baking Gems: simply the BEST dark chocolate chunks.

RECIPE

1 egg 
3 tbsp melted coconut oil
⅓ cup natural creamy peanut butter 
⅓ cup coconut sugar 
1 tbsp maple syrup 
1 tsp vanilla extract 
1 cup oats 
¼ cup almond flour 
¼ cup collagen peptides 
½ tsp baking soda 
½ tsp salt 
Pinch of cinnamon 
½ cup Hu Kitchen Dark Chocolate Gems

  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. 

  2. In a small bowl, whisk together the melted coconut oil, peanut butter, coconut sugar, and maple syrup until smooth. Add the egg and vanilla extract and whisk again. 

  3. In a separate bowl, stir together the oats, almond flour, collagen peptides, baking soda, salt, and cinnamon. Add the wet ingredients to the dry and stir until well combined. 

  4. Mix in the chocolate chips, reserving a handful for garnish at the end. 

  5. Use a cookie scooper to scoop the dough onto the baking sheet. The dough should yield about 14-15 cookies. 

  6. Bake for 10-11 minutes, or until golden brown around the edges. Cool for 5 minutes on the baking sheet before serving. 

  7. Serve and enjoy! Store leftovers in an airtight container for up to 7 days.