1 cup instant oats
3/4 cup whole wheat flour
1 ½ tsp baking powder
¼ tsp salt
1 large egg white, room temperature
1 tsp vanilla extract
¼ cup creamy natural peanut butter
½ cup honey
2 Tbsp semisweet chocolate chips
1 ½ Tbsp miniature semisweet chocolate chips
- In a medium bowl, whisk together oats, flour, baking powder, and salt.
- In a separate bowl, whisk together egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips and 1 Tbsp of the miniature chocolate chips.
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Drop the cookie dough onto the prepared sheet in 15 rounded scoops. Flatten the scoops to the desired thickness and width. Press the remaining miniature chocolate chips on top of the cookies.
- Bake at 325F for 11-14 minutes.
- Cook in the pan for 10 minutes, and then transfer onto a wire rack to cool completely.
Recipe plus points: Oats and whole wheat flour provide dietary fiber, B vitamins, and minerals. Using egg whites instead of a whole egg provides protein and a binding capability without the added fat. Natural peanut butters should have no added sugars. By combining peanut butter with the oats and flour in this recipe, you gain another complete protein. While honey is high in sugar, by using it instead of white sugar, you gain valuable minerals.
From Amy’s Healthy Baking