Tue, 12 Aug 2025 17:43:02 -0700WeeblySat, 23 Nov 2024 20:46:23 GMThttps://www.rubyclinelee.com/recipies/peanut-butter-oatmeal-chocolate-chip-cookies-low-sugar​Peanut Butter Oatmeal Chocolate Chip Cookies/Monk Fruit Style

Ingredients

• 1/2 cup unsalted butter (112 grams) softened
• 1/2 cup packed monk fruit (brown sugar style)  (100 grams)
• 1/3 cup coconut sugar (66 grams)
• 1/2  cup peanut butter (I use organic; the kind you stir) (120 grams)
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup whole wheat flour  (sprouted grain is best for people with IBS--like me)
• 1/2  cup all-purpose flour (94 grams)
• 3/4 tsp baking soda
• 1/4  tsp salt
• 1 cup oats (I use sprouted grain oats, but any kind will do)
• 3/4-1 cup chocolate chips 
• 1/2 cup chopped pecans or nut of choice (or leave them out)

Instructions

1. Preheat the oven to 350 F (325F convection) (180C or 170C fan forced). 
2. In a large bowl, beat together the butter, sugars, and peanut butter until creamy.
3. Mix in the vanilla and egg. 
4. In a separate bowl, mix together the flour, baking soda, and salt. 
5. Add flour mixture to the dough. Turn the mixer to a low speed and beat together until combined.
6. Switch to the dough hook for a mixer or, hand stir the oats in.
7. Add chocolate chips and pecans, mix in thoroughly. 
8. Chill for 20 minutes in the fridge if you have a nonstick baking pan or you like thicker cookies (this helps them from spreading too quickly!)
9. I use an ice cream scoop to form the dough into 1 ½ inch balls (Think ping pong ball– and don’t flatten with a fork) Place 2 inches apart on a cookie sheet. 
10. Bake 1 sheet at a time for 10 minutes in the middle of the oven, or until the tops are just set and edges are slightly brown. 
11. Remove from the oven. Cool cookies on the cookie tray for 5-10 minutes, then transfer to a cooling rack and continue cooling.

Notes

1. Peanut Butter: I use organic peanut butter that must be stirred. Using regular commercial peanut butter may change the results. 
2. Chilling the Dough:. After making the dough, wrap the bowl in plastic and place in the fridge for up to 48 hours. Then bake as directed in the recipe. 
3. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 equal-sized cookies. 
4. Storage: Store cookies in an airtight container for up to one week. 

Per Cookie (assuming 24 cookies):

• Calories: ~158
• Fat: ~10.5g
  • Saturated Fat: ~5g
• Cholesterol: ~14mg
• Sodium: ~42mg
• Carbs: ~14g
  • Fiber: ~0.5g
  • Sugars: ~7g
• Protein: ~3g

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