20-Minute Oatmeal Peanut-Butter Chocolate-Chip Cookies
The honey and coconut sugar combo worked like a charm for this recipe by my friend Beth Ricci! “They were in fine cookie form – round, fluffy, and moist. Chewy, but not crumbly. Just enough chocolate chips to make each bite heavenly.”
Ingredients
- 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 oats1 cup chocolate chips
Instructions
- 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 an 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 it 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!