For those of you who don’t know me that well, I love sugar. Despite knowing how bad it is for you, keeping my self-control in front of a delicious cake or a plate of cookies has proven impossible. I have been working on weaning myself off of sugar and to toot my own horn, I have been doing pretty darn good. I still dream of cookies dancing above my head, but have not given in, not in quite a while.
So, on this cloudy Colorado day, I was in the mood for a bit of baking. I wanted to keep true to my avoidance of a 500 calorie cookie, but wanted to reward myself with something delicious from the oven. I came across this recipe on Pinterest (which may be another one of my addictions). All I can say is…. hello delicious, healthy cookie.
Yield: 12 cookies
- 3/4 cup creamy peanut butter
- 6 tablespoons honey
- 1 teaspoon vanilla
- 1 cup oat flour (can use gluten free oats)
- 1 teaspoon baking soda
- 1/3 cup unsweetened shredded coconut flakes
- Preheat oven to 350° and line a baking sheet with parchment paper, set aside. Take 1 cup old fashioned oats and place in food processor or blender and blend until texture of flour.
- In a large bowl, add in peanut butter, honey and vanilla. Mix together until well combined. Add in oat flour and baking soda, mix well. Lightly wet hands and roll dough into small balls and then roll each ball in the coconut flakes. Place onto baking sheet and repeat with remaining dough until all is used. Using a fork, press down on top of each cookie, to slightly flatten.
- Bake for 5 minutes or until cookies are only slightly brown on the edges. Do not over cook. Place on wire cooling rack and allow to cool completely.
Adapted from: My Happy Place