Someone who comes to my weekly Spin class made these for me and I have been obsessed ever since. Her husband, a marathon runner and all-around healthy guy, had massive heart surgery for blockages and was told he is lucky to be alive. She prepared healthy foods before this happened, but was motivated to create some sweet treats that her husband can still enjoy without causing harm to his heart and arteries. Since she shared the recipe with me, I have been going a little overboard by making them every week (I give some away...), but they are so dang good! They are a sweet and satisfying treat that offers more protein than most cookies, but leaves out the refined flours. Using gluten free oats makes them a healthy option for those who stick to a gluten free diet. Keeping these little yummies frozen makes them last longer and stay fresh.
Chocolate and Peanut Butter Cookies
1 C natural peanut butter
1/2 C natural or raw sugar
1/2 t salt
1 t vanilla
2 eggs, beaten
1 t baking soda
2/3 C oats (I used gluten free)
2/3 C chocolate chips (I used 1/3 C)
Directions: Preheat oven to 350 degrees. Combine peanut butter, sugar, eggs, vanilla, and salt and stir to combine. Add in oats, baking soda, and chocolate chips and stir to combine. Spoon by heaping teaspoons onto parchment paper-lined baking sheets. Bake 9-11 minutes. Once cooled, store in the freezer.
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