Sometimes, on a Sunday after meal prep, or an evening after dinner, I ask myself- do I have enough ingredients to whip up some cookies? Chances are, the answer is yes. It doesn’t take much to make a batch of delicious, whole ingredient cookies with ingredients you can keep around the house. In this recipe, the only perishable ingredient is eggs, and most people keep eggs in the fridge regularly. What’s great about these cookies is you can sub out the chocolate for nuts or dried fruit and they make a great breakfast cookie too.
- 3/4 cup gluten free rolled oats
- 1/2 tsp baking soda
- 1 cup all natural crunchy peanut butter (you can use smooth too)
- 2 large eggs
- 2/3 cup coconut sugar (you can also use brown sugar)
- 1 tsp vanilla extra
- Dark chocolate chips
- Dried cranberries
- Preheat your oven to 350 degrees
- In a small bowl, combine the rolled oats and the baking soda, set aside
- In a large bowl combine the peanut butter, eggs, coconut sugar and vanilla extract. Mix until well combined and smooth (smoothish because of the crunchy peanut butter)
- Mix in the dry ingredients. Once combined, add in the chocolate and the cranberries
- Roll the dough into 1 1/2- 2 inch balls and place on a parchment paper lined baking sheet. Press down the tops of the cookies just a tad.
- Bake for 9-12 minutes depending on the size of the cookies (larger cookies will take longer).
- When the edges are just turning brown, take out of the oven and let sit for 7 minutes. The cookies will keep cooking so even if they look a bit underdone, don’t put them back in.
- Move to a cooling rack and let cool completely.