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.

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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 🙂

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

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