I’m crazy about these cookies.
My mom’s crazy about these cookies.
And trust me when I tell you: you will be too!
After falling head over heals for Peanut Butter & Co’s White Chocolate Wonderful peanut butter, I should’ve created a recipe combining white chocolate and PB immediately. Why it’s taken me so long still confounds me.
Luckily, you won’t have the chance to repeat my mistake. Because, there’s just no reason not to make these cookies!
Why’s that? Well first off, because the recipe’s just plain easy! The main ingredients are simple: oat flour, peanut butter, and white chocolate chips. Other than that, you’ve got an egg, a bit of baking powder, and a touch of vanilla- then pop them in the oven and behold a masterpiece the minute the oven dings: sweet, warm peanut butter white chocolate chip cookies.
These pictures are obviously the before-picture, because the after-picture (aka about 2 hours later) the cookies had ceased to be nothing but crumbs.
Which were gracefully swept into my hand- then dumped not-so-gracefully into my mouth! 😉
I told you: I’m crazy about these cookies. So can you really blame me?!
White Chocolate Peanut Butter Cookies
- 3/4 c old fashioned oats
- 1/4 c gluten free multipurpose flour (or flour of your choice)
- 1 tsp baking powder
- 1 egg
- 1 tbs vanilla extract
- 1/2 c peanut butter
- 2 tbs water
- 1/2 c stevia (or other low calorie sweetener of your choice)
- 1/4 c white chocolate chips
Preheat oven to 350°F. Process oats in a blender or food processor until the consistency of oat flour has been reached. Pour into a large bowl, then add multipurpose flour, baking powder, egg, peanut butter, and stevia and stir until fully combined. Pour in white chocolate chips and mix until combined. Scoop tablespoons of the mixture onto a cookie sheet and bake for 7-9 minutes, or until golden brown.
Nutrition Information (from myfitnesspal.com)
(Yields 18 cookies)