This month I was assigned Faith from FortheHealth.com.
I was so impressed with how healthy Faith’s recipes are compared to most things I make. For someone like me (a bit of butter and sugar hoarder) this posed a bit of a challenge.
Once I stumbled up her dessert page and saw the recipe for peanut butter banana white chocolate chip oatmeal cookies I was ready to take on the challenge!
I adjusted her recipe slightly. You can find the original recipe here, and my adaptations are shown below.
The result of my adaptations resulted it a sweet but hearty cookie. These are definitely a crowd pleaser.
Peanut Butter White Chocolate Chip Oatmeal Cookies
- 1 cup oats
- 2/3 cup flour
- 1/3 cup turbinado sugar
- 1/3 cup oat flour*
- 1/4 cup white chocolate chips
- 1 egg
- 2 tbsp peanut butter (I used crunchy)
- 1/2 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
*To make the oat flour: in a blender, food processor, or other food grinder appliance grind 1 cup oats until you have a powdery mix of oats and oat powder.
This is what mine looked like.
Measure 1/3 cup for the cookies, store the remaining flour in a ziplock bag.
- Preheat the oven to 350 degrees fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- In a small bowl combine the oats, oat flour, and flour. Set aside.
- In your stand mixer, or using a hand mixer, cream the sugar, egg, peanut butter, and vanilla. Fold in the flour mixture, then the chocolate chips.
- Drop the cookies by the spoonful on to cookie sheets and bake 15-18 minutes, or golden brown. Eat as fast as possible – store any remaining cookies in a ziplock bag for 3-4 days.