Gluten Free Chocolate Peanut Butter Snack Cookies
“Hey, I thought you said these cookies were healthy!” my husband said after trying one of these Gluten-Free Chocolate Peanut Butter Snack Cookies.
He had no idea that he just gave me: The. Best. Compliment. Ever.
With the goodness of an entire tablespoon of peanut butter in every cookie + whole grain oats + calcium-rich Real California Yogurt, these snacks have pretty much everything the dietitian ordered.
One cookie has:
5 grams protein
3 grams fiber
Two cookies, plus a glass of Real California Milk would also be an awesome breakfast.
And the best part? They are perfect to ‘break and bake’ – means the cookies can be frozen individually so if you want just a few freshly baked cookies, you can break off two or three cookies from the frozen stack and bake.
So let’s talk about the Real California yogurt that keeps these cookies moist – and yummy. Maybe it’s so good because it comes from all those ‘happy cows’ in California – 99% of which are raised on family farms. This recipe was inspired by Real California Milk who is sponsoring this month’s breakfast and snack recipe contest for The Recipe ReDux. For more details on Real California Milk – and a yummy recipe using Real California Monterey Jack cheese, check out Deanna’s Breakfast Fajita Bowls.
Oh, and it pretty much goes without saying, these Chocolate Peanut Butter Cookies were a hit with my kids. I became a true #momhero by having freshly baked cookies for them as an after-school snack.
- 4.35 oz (about 1¼ cups) gluten-free oats (processed in food processor to a flour consistency)
- 3 tablespoons sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup natural peanut butter (or regular peanut butter)
- 8 oz (1 cup) vanilla or maple-flavored California yogurt, divided
- 1 teaspoon vanilla extract
- ¼ cup gluten-free mini chocolate chips
- 2 ounce California cream cheese or California mascarpone cheese
- ¼ teaspoon cinnamon
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. If you plan to freeze unbaked cookies, then cut paper into 16 squares (about 3×3 -inches each).
- In a medium mixing bowl, stir together oat flour, sugar, baking soda and salt.
- In a small bowl, stir together peanut butter, ½ cup yogurt and vanilla; mix into flour mixture. Sprinkle chocolate chips over dough and fold in.
- Form dough into 16 balls, then flatten with a spatula until about 1/2-inch thick.
- IF FREEZING: Place one cookie on each 3-inch piece parchment paper. Place cookies in stacks of 8 and place stacks in 2 zip-top freezer bags and freeze. When ready to bake, place on baking sheet. Bake in 350-degree oven for 15-18 minutes until tops appear dry.
- IF NOT FREEZING: Place cookies on parchment paper. Bake in 350-degree oven for 11-13 minutes until tops appear dry.
- Remove from oven and let cookies sit on baking sheet for 10 minutes before transferring to wire cooling rack to fully cool.
- TO MAKE FROSTING: Meanwhile, whisk together remaining ½ cup of yogurt and cream cheese (or mascarpone) and cinnamon. (Add a splash of California milk if need to thin.) Drizzle over cooled cookies.
And one last yummy photo by Deanna – yup – these cookies were so good, we both made them! (:
Do you have a go-to cookie recipe? Frosted cookies – or non-frosted?
Published at Sun, 25 Apr 2021 15:30:56 +0000