I couldn't bare to name these "everything but the kitchen sink"cookies. Who wants to eat a cookie like that? That could contain everything and anything! These little gems contain everything that I think goes well with peanut butter, including toasted coconut, rolled oats for a chewy texture, chocolate chips (of course!) and a hint of cinnamon. I've been looking for a cookie that makes me feel satisfied, so I don't have to eat 5 of them to kick my craving (oh wow I sound like an addict...okay I admit, I am a cookie addict!). So I came up with this recipe and I think these just may do the trick! I used sprouted spelt flour, unrefined sugar, agave syrup, unsweetened coconut (which when toasted brings out its natural sugars) and natural peanut butter. Oh and if you noticed in the background I have my books spread out on the kitchen table, I'm studying right?
Fully Loaded Peanut Butter Chocolate Chip Cookies
(This recipe makes approx 20 cookies, double recipe if you want more!)
1/2 cup butter, softened
3/4 cup unrefined sugar (or brown sugar)
1 tbsp agave syrup (can skip this if you don't have it and add a bit more sugar or use honey)
1/4 cup natural peanut butter (warm in microwave slightly)
1 tsp vanilla
1 1/2 cups rolled oats
1/3 cup sprouted spelt flour (or regular spelt flour or whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup unsweetened flaked coconut (toasted)
1/4 tsp salt
1 cup chocolate chips
1. Preheat oven to 350 degrees F. In a mixer cream butter, sugar, peanut butter, agave and vanilla. Add egg and mix.
2. In a separate bowl combine rolled oats, sprouted spelt flour, toasted coconut, baking soda, baking powder, cinnamon and salt. Mix into wet ingredients until just combined. Fold in chocolate chips
3. If using an ice cream scoop, slightly pat down dough. Bake for 12-13 minutes or until edges and the top turn slightly golden brown.