Olive Oil Peanut Butter Oatmeal Cookies with or without chocolate chips. My husband says the chips are unnecessary. Clearly I’m the chocolate fan of the family.
I think it’s funny that I decided to add my recipes to Grandma’s Recipe Box because the recipes in her box were mostly sweets or just very fattening, and then the first thing of my own that I post is cookies!
Well I admit I love to bake. I never really baked much in the past because I was told that you had to be precise as a baker and I don’t even like to follow recipes so I figured it wasn’t for me. But in my opinion, even cooking requires some degree of precision if what you want to do is be able to recreate the same dish each time. Ask anyone whose eaten my “non-precise” cooking. It may not be the same each time, but it tends to be a hit.
So, with that experience, I decided to test out baking. Who says you have to follow the recipe exactly, anyway. I’m an innovator- let’s innovate some baked goods. I started out small– added more banana then it said to add to the banana bread, then added less salt & sugar than it said to the cookie recipe.
For the following recipe, I looked at a bunch of different recipes, plus I used my experience experimenting. And I ended up with this super yummy cookie, that may be my favorite to date. No butter, less sugar than lots of cookies, higher in fiber than lots of cookies. I’m not saying they are no-guilt cookies, but they’ve gotta be a lot better than that chocolate bar I was eyeballing earlier.
Hope you enjoy.
- 1 cup all-purpose flour
- 1/2 cup oat flour
- 1 teaspoon instant espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup extra virgin olive oil
- 1/2 cup dark brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 small egg
- 1 small egg yolk
- 2 teaspoons vanilla extract
- 1 cup smooth peanut butter
- 1 cup oatmeal
- Ghiradelli dark chocolate baking chips
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Put all the dry ingredients except oatmeal together in a bowl and whisk together.
- Place all the sugar and wet ingredients into a mixer and mix on slow.
- Slowly add the dry ingredients to the mixer.
- Lastly add the oatmeal.
- Scoop the batter onto the baking sheet using a small ice cream scoop (melon ball size).
- Place 3 dark chocolate chips on each cookie.
- Bake for 14 minutes (depending on your oven- mine runs hot).