These were a total whim. It thunder-stormed this afternoon. The winds were so strong they bent our picnic table umbrella pole right in half. Yikes.
Such blustery and un-summer-like conditions called for oatmeal peanut butter chocolate chip cookies, I thought. Isn’t that what good moms do on rainy days? Too bad I didn’t have the patience of a saint to go with this sudden bout of Supermom today. Ahem.
Plus, I was craving chocolate, because, well, who doesn’t crave chocolate immediately upon having it enter their mind?
I based these off my friend Jenny’s recipe, which she adapted from the back of a bag of oats.
I wanted to skip the sugar and use natural sweeteners instead, so I tried honey and coconut palm sugar. I didn’t use all honey because it tends to not work well in cookies for keeping their shape. I’ve had my fair share of flat, crinkly puddles. Tasty, but not at all attractive.
The combo worked like a charm, though, and they were in fine cookie form – round, fluffy, and moist. Chewy, but not crumbly. Just enough chocolate chips to make each bite heavenly.
(By the way, if you use store-bought chocolate chips then, of course, they’ll have refined sugar. I make an exception for chocolate chips and chalk them up to my 20%.)
If you want to be hard-core, though (or especially if you’re dealing with allergies like soy or dairy), you can make your own chocolate chips with this recipe from my friend Adrienne at Whole New Mom.
I also wanted to try and improve the texture a bit to make them really hold together well. Gluten-free baked goods do tend to be crumbly. The wheat gluten is usually the “glue” that holds baked goods together, and so many GF recipes call for guar gum and/or xantham gum, both of which are highly processed additives, and certainly not real food.
Enter chia seeds. My latest ingredient love affair. I threw in a teaspoon and the angels sang the hallelujah chorus. Rainbows and unicorns appeared beneath fireworks in the sky. Marching bands came by exuberantly in the streets. What I’m trying to say is: history was made, people. Awesomeness was reincarnated again in cookie form.
Honey came home and snitched a few from the cooling rack as I was rocking Canaan to sleep. When I told him they have no refined sugar, his mouth literally dropped open. They are not just “really good… for healthy cookies”… they are just plain AMAZING.
If you try them, let me know how it goes! Enjoy!
20-Minute Oatmeal Peanut-Butter Chocolate-Chip Cookies (NO gluten or refined sugars!)
- ½ cup honey
- ¾ cups coconut palm sugar
- ¼ cup butter at room temperature
- 1 cup natural peanut butter
- 1.5 teaspoons baking soda
- 2 eggs
- 1 teaspoon whole chia seeds
- 3¼ cups quick oats
- 1 cup chocolate chips
- Place honey, coconut palm sugar, and butter in a bowl, and beat until smooth.
- Add peanut butter, baking soda, eggs, and chia seeds. Mix well with electric mixer.
- Mix in oats.
- Stir in chocolate chips (or use the mixer if yours is powerful enough. I used my hand mixer and it was fine).
- Drop by spoonful onto parchment paper lined baking sheet.
- Bake at 350F for 10 minutes or until golden brown.
- Let sit for one minute on the pan before removing to a cooling rack - they are less prone to breaking that way.
- Once cooled, freeze half of the cookies for a rainy day. Otherwise they'll all be gone by morning!
Latest posts by Beth (see all)
- Homemade Peanut Butter Cups (Paleo Option, Naturally-Sweetened) - February 18, 2019
- 2018 In Review + 2019 Intentions - January 21, 2019
- 100+ Free Printables for Home & Health (Calendars, Habit Trackers, Wall Art and more!) - January 7, 2019