Chocolate Chip Peanut Butter Oatmeal Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/2 cup Honey
  • 1/4 cup Peanut butter, Homemade

• Pasta & Grains

  • 1 cup Oats, instant

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 tbsp Chocolate chips, miniature
  • 2 tbsp Dark chocolate chips
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat or gluten-free* flour

Found on amyshealthybaking.com

Description

Ingredients

• 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 large egg white, room temperature
• 1 tsp vanilla extract
• ¼ cup (64g) homemade peanut butter
• ½ cup (120mL) honey
• 2 tbsp (28g) dark chocolate chips
• 1 ½ tbsp (21g) miniature chocolate chips

Directions

• Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips. (If the cookie dough is very wet, similar to the texture of very thick muffin batter, then chill for 30 minutes.)
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.