Peanut Butter Oat
Thick, hearty and a little rustic looking, this cookie leans on natural peanut butter for richness instead of butter.
Servings 10 Cookies
Equipment
- Mixing bowls
- Whisk
- Fork
- Baking Sheet
- Parchment Paper
Ingredients
1 cup rolled oats
1/3 cup vanilla protein powder
1/4 teaspoon baking soda
Pinch of salt
1/2 cup natural peanut butter (drippy, not the no-stir kind)
1/4 cup honey
1 large egg
Instructions
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the oats, protein powder, baking soda, and salt in a bowl.
3. In a separate bowl, stir together the peanut butter, honey, and egg until smooth.
4. Add the dry ingredients to the wet ingredients and mix until a thick, sticky dough forms.
5. Scoop about 2 tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart. Press a fork gently into the top of each in a crosshatch pattern.
6. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft.
7. Let cool on the pan for 5 minutes before moving to a rack they firm up as they cool.
Notes
Use natural, drippy peanut butter rather than the shelf-stable kind, which can make the dough too stiff. Store in an airtight container at room temperature for up to 5 days.