Oat Chobani PB2 Cookies. {no flour & gluten free}
I had an old recipe that I wrote down on a notepad – totally random that I discovered it and I thought I would tweak it and mess around with the ingredients and see what would happened. I made the batter two days ago and refrigerated it, only because the dough was really loose, and forgot about it. Ha ha. Life is just too busy lately. So I remembered it today before I headed out to pick up my daughter and made the batch.
I haven’t been eating cookies or really anything “sweet” that I’ve been making because my weight is down 15-16ish lbs and I’m afraid eating something sweet will open the flood gates to the sweets again. You know what I mean, right? So I reserved them for my dad and my girls to review. Everyone LOVES them. Hey, who would’ve thought. They look funky and a bit healthy but the reviews are glowing hence me sharing it with you. Now bare with me on this recipe… You MUST be flexible.
Ingredients:
1 stick of Smart Balance butter or regular butter, room temperature
1/4 cup of Chobani (vanilla)
1/4 cup of white sugar
3/4 cup of light brown sugar
2 tablespoons of PB2 powdered peanut butter
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon salt
1.5 teaspoons of ground cinnamon
3 cups of old fashioned oats
Directions:
In your stand mixer, blend the butter, Chobani, PB2 and sugars together. Don’t panic if it looks weird! Then add the eggs and beat well. Add the vanilla extract. Then in a separate bowl, combine the dry ingredients and then add them to the wet mixture. Blend together. It will be ooey, gooey and a mess! Scoop this mixture into a bowl and cover. Refrigerate for at least 2 hours or more (I let it go up to 2 days) so it can firm up. Trust me, you need to this or they will be impossible to work with π
Then preheat the oven to 375 degrees. On your cookie sheet line with parchment or a Silpat liner. Scoop and place the dough about 1.5-2 inches apart. Now the baking time will vary. Normal cookies take 8-10 but I thought they were still too loose. I baked them for about 14-16 minutes or until crispy and brown around the edges. Trust me, I kept testing them and taking them out – inspection and then back in. Your oven make take a bit longer so be patient. This recipe makes a ton of cookies! 36 or so (small scoop sized).
— Knead to Cook
powdered peanut butter? Where would I get that? Thanks
The grocery store near the peanut butter (PB2 is the brand).
I found it in the natural section of my grocery store (Fred Meyer). Also can be ordered online!