I am always on the look-out for easy, healthy snack options that are satisfying and easy to take along to work or on adventures. I came across these protein cookies at Beyond the Peel (a great website for real food recipes and ideas) but didn’t have some of the ingredients listed. Using what I had on hand and modifiying a bit gave me a peanut-butter chocolate chip cookie that is very yummy. I love these cookies because they are not overly sweet and are packed full of goodness. The peanut butter and chocolate combination is a winner, and I like the nutty flavor that comes from the almond meal, coconut, and oatmeal. These are great for a pre-workout snack or a pick-me-up on a long bike ride or any other time your tummy rumbles and needs some healthy stustainance.
Recipe adapted from Beyond the Peel
1 c. peanut butter (I use homemade)
1/4 c. sugar (I use organic)
1/3 c. honey
1 tsp vanilla
1 c. rolled oats, ground (I used whole rolled oats and tossed them in my blender until they resembled flour)
1/2 cup coconut flour (I made my own by taking unsweetened shredded coconut and blending in in my blender until finely ground)
1/2 cup almond meal (Again, made my own by using raw almonds and grinding them as finely as I could in my blender)
1/2 cup flax meal
1 tsp baking soda
1 c. semi-sweet chocolate chips
2/3 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together peanut butter, sugar, honey, and vanilla. Add in eggs and mix well.
To the wet mixture add ground oats, coconut flour, almond meal, flax meal, and baking soda and mix until combined. Add in chocolate chips and walnuts and mix until they are incorporated.
Place dough by rounded spoonfuls (I used a small cookie scoop) on a lighlty greased cookie sheet. Flatten them down slightly with a fork (wet the fork periodically to keep them from sticking to it) as they will not spread out when cooked. Bake for 7-8 minutes (if using an air-bake cookies sheet you made need to add a bit of baking time) just until the edges turn a little brown and they are still soft looking in the middle. (Do not over-bake because they will be dry.)
These cookies keep well in a sealed container for 3-4 days and also freeze well for later.