I felt that a new year deserved a new cookie; a healthy cookie. Oh hell, you know me by now; a “healthier” cookie. One without butter. You can’t expect me to change overnight, right? Pretty much, the butter in this recipe is replaced with peanut butter. Yes, I know, that’s literally still “butter.” DEAL WITH IT. I’m not perfect, especially when it comes to dieting. Just take a look at my ever-expanding butt if you don’t believe me.
The whole thing about getting healthy is that you will completely set yourself up for failure if you don’t have a balance. These cookies are the balance. They are made with less sugar and fat, yet still taste amazing. As long as you don’t sit down and eat the whole batch in one sitting, I think you’ll be all right. I always make sure to share my cookies. DIRTY. Yes, I know how that sounded and it’s so not what I meant.
Anywho, just a little side note when it comes to these cookies; don’t forget the sprinkling of Fleur de Sel. I forgot on the first round, which meant that some people had to eat their cookies without salt. NOT AS GOOD. Believe me when I tell you this; don’t, don’t, don’t skimp on the Fleur de Sel. Heck, even Brenna is a salt addict, which is probably why I can’t open a bag of potato chips without her little head trying to find its way into the bag. Apparently, we both have an issue when it comes to dieting.
- 2/3 Cup Old Fashioned Oats
- 1 Teaspoon Baking Soda
- 1 Cup Natural Creamy Peanut Butter
- 2/3 Light Brown Sugar, Packed
- 1 Tablespoon Vanilla
- 2 Eggs
- 1/2 Cup Miniature Semi-Sweet Chocolate Chips
- Fleur de Sel
- Preheat oven to 350 degrees.
- In a small bowl, stir the oats and baking soda together until well combined; set aside.
- In a large bowl, mix the peanut butter, sugar, vanilla, and eggs together on medium speed for 2 minutes.
- Use a silicone spatula to fold the oat mixture and chocolate chips into the cookie dough.
- Use a cookie scoop to form small mounds of dough, roll the mounds between the palms of your hand to make a ball, and then place each ball onto a Silpat or parchment paper lined baking sheet.
- Flatten the top of each dough ball with the palm of your hand and then sprinkle each cookie with a little bit of Fleur de Sel.
- Bake for 9 to 10 minutes, or just until the cookies are cooked all the way through.
- Allow the cookies to cool for 3 minutes before removing them to a baking rack to finish cooling completely.
- Make sure to store these cookies in an airtight container as soon as they have finished cooling completely.
- You can use any variety of finely crushed sea salt you prefer in this recipe, however, I find that Fleur de Sel has the perfect texture and grain size for these cookies.
- I used natural peanut butter to make these cookies and found that it worked quite nicely. Just make sure that the peanut butter you use doesn’t have too high of an oil content.
- Add finely chopped pecans or walnuts to the cookie dough.
- Use crunchy peanut butter in this recipe.
- Drizzle each cookie with a tiny amount of melted chocolate.
- Want an ingredient that you can use a little bit of and it will make a huge impact? Try this Fleur de Sel.
- This Silpat Perfect Cookie Baking Mat makes it easier to space cookies out on a baking sheet and prevents them from sticking.
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