I’ll call this “spooning.” Not infrequently, I visit the cupboard where the peanut butter lives, spoon in hand, and get a big scoop. Fair enough. Peanut butter, even the crappy not-natural kind I enjoy, isn’t all that unhealthy. It’s my next move that’s the kicker. I then take the spoon and dredge it through a bag of brown sugar. And eat it. And when I run out of brown sugar on my peanut butter spoon, I dredge it through again. I repeat this process until my common sense returns or I feel slightly nauseous, whichever comes first.
That’s some epic sloth, and if you can beat that please email me or leave a comment because it’ll make me feel a lot better about myself. But I’m super not into beating myself up, so when spooning happens, I take it as a sign that I need a truly delicious peanut butter treat. You probably didn’t know this, but most of the peanut butter treat recipes I post come hot on the heels of spooning incidents. True.
Like these cookies. I was spooning away one night when I got to thinking about how good the last batch of gluten-free peanut butter cookies I made were. I also happened to be staring into the cupboard at a bag of roasted peanuts, a baggie of rolled oats and half a package of chocolate chips held shut with a clothespin. The rest is history, or at least a recipe for some incredibly nom cookies. I don’t know if I’d call that history.
What I think takes these cookies from regular nom to incredible nom is the peanuts. I love their crunch and they taste so damn good with chocolate chips, and why haven’t I had a chocolate chip cookie with peanuts in it before this? From now on, that’s how I roll. It’s also nice that peanuts are a great source of fiber, protein and tons of nutrients which keep the body and mind in good working order. Now, I suspect they might be biased, but the National Peanut Board told me this:
Not just any old thinking. Serious thinking, which I assume includes quadratic equations, Trivial Pursuit questions and remembering where you’re parked. Also, they go on to say that may or not be true, but peanuts are high in protein and B vitamins and those definitely help fight brain fatigue, so whatever. That’s not me saying whatever, that’s the National Peanut Board.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 2 Tbs flax seed meal
- 6 Tbs water
- 2/3 c rolled oats
- 1 tsp baking soda
- 1 c peanut butter
- 1/2 c brown sugar
- 1 1/2 tsp vanilla
- 1/2 c roasted peanuts
- 1/3 c dairy free chocolate chips
- Heat the oven to 350°. Line a cookie sheet with parchment or a silicone liner. Combine the flax seed meal and water in a small bowl and pop it into the fridge for about 10 minutes; this encourages it to thicken and get a lot more egg-like. Stir the baking soda and oats together and set aside.
- Combine the flax seed mixture, peanut butter, sugar and vanilla in a large bowl. Use an electric mixer to beat for about 2 minutes, then stir in the oat mixture. Fold in the peanuts and chocolate chips. Drop the cookies onto the sheet by super heaping tablespoons or use a 2 tablespoon cookie scoop. Bake for about 10 minutes. Let the cookies stand for a minute or so before removing them to racks to cool completely.
This recipe is vegan and gluten free friendly; check the labels on your ingredients to make sure they work for you.
Per serving, about 39g: 175 calories (107 calories from fat); 11.9g fat (18%)(2.8g sat, 0.0g trans); 1mg cholesterol (0%); 159mg sodium (7%); 12.8g carbohydrates (4%); 2.2g fiber (9%); 6.2g protein; Vitamin A 0%; Calcium 2%; Vitamin C 0%; Iron 11%, Potassium 5%