Chocolate Chip Peanut Butter Cookie

This almost-healthy chocolate chip peanut butter cookie tastes amazing and is full of whole wheat flour and oats with no butter!

Ingredients

• 1 cup peanut butter
• 1 cup brown sugar, lightly packed
• 2 large eggs
• 1/2 cup whole-wheat flour (or whole wheat pastry flour or whole wheat white flour)
• 1/2 cup old fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup semi-sweet or milk chocolate chips

Directions

1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats.

2. Beat peanut butter and brown sugar in a stand mixer or with an electric hand mixer on medium speed for 3 minutes. Add eggs, one at a time, until incorporated. Mix in flour until just incorporated then mix in oats, baking soda, and cinnamon, if using. Be careful not to over-mix. Stir in chocolate chips by hand.

3. Using a spring-loaded cookie scoop, drop balls of evenly sized dough onto the prepared baking sheets, leaving enough room for cookies to spread slightly. Bake for 10-12 minutes, until the tops are golden. Cool on a cooling rack. Once cooled stored in an airtight container for up to 3-4 days.