Farmhouse Peanut Butter Chocolate Chip Cookies


First of all, let me just say these cookies are delicious. You don’t have to want to be healthy to still just totally dig these. My daughter brought them to school and gave them to her friends. She also ate 7 of them. My son ate 6. They’re not huge (although you can make ‘em any size you want), and behind my son’s adorable, sneaky hand is a mason jar full of extra-crispy cookie crumbles I made just because I love anything with a mammoth crunch. This dough, flattened out on a baking sheet at about half an inch density and cooked for 20 minutes, cooled, and broken to bits, is heaven on a bowl of yogurt or ice cream, topped with some milk and berries, or added to trail mix.

But I will also say that I am always happy when I can find a sweet treat for our kids that 1) isn’t filled with processed ingredients, 2) is gluten-free (because they are, and so am I) 3) is full of brain- and muscle-building fat and protein, and 4) is what I would call completely natural—full of whole foods ingredients I recognize and can pronounce. The world of gluten-free products can be rife with added starches, binders, and taste enhancers. Anytime you deal with those, you’re making a trade-off—by eating them, you can keep your diet free of gluten, but you’re swapping that decision with a whole bunch of other not-so-good-for-you stuff.

Farmhouse Peanut Butter Chocolate Chip Cookies:

🌱2 large eggs
🌱1-1/2 cups maple syrup (more if dough seems too dry or if you prefer a sweeter cookie)
🌱Generous sprinkle of cinnamon
🌱Pinch of salt
🌱Pinch of baking soda (a little less than a teaspoon)
🌱Drizzle of vanilla (about 2 teaspoons)
🌱1-1/2 cups salted peanut butter or other nut/seed butter (creamy or chunky)
🌱1 stick salted butter, softened (or replace with coconut oil or additional nut butter if you prefer)
🌱3/4-cup chocolate chips
🌱1/2-cup chopped pecans (optional)
🌱1 cup currants
🌱4 cups oats (I used gluten-free oats)
🌱2 cups unsweetened shredded coconut

🌱Whisk eggs. Add peanut butter, softened butter (or coconut oil/extra nut butter), vanilla, cinnamon, salt, maple syrup, and baking soda. Stir thoroughly to incorporate all ingredients. Add oats, coconut, nuts (optional), chocolate, and currants. Mix all ingredients until dough forms. Let sit for a few minutes. Hand-form tablespoonfuls of dough into balls, placing them several inches apart on a greased cookie sheet. Use a fork to gently form balls into circles about 1/2-inch thick. Bake 15-18 minutes at 375-degrees. Cool. Enjoy!

🌱Replace peanut butter with any nut or seed butter and amend recipe to fit your dietary needs. This is a high-protein, low-processed-sugar treat that is actually great energy for you and your family anytime of the day.

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