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Makes 28-30 cookies, if using a 1.5 ice cream scoop
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1.
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Preheat oven to 350 F and line 1-2 sheet pans or cookie sheets with Silpat mats.
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If you do not have Silpat mats, parchment paper will work as well.
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Just watch the bottoms of your cookies while baking.
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2.
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Add your 2 1/2 cups rolled oats to a food processor and pulse until a coarse flour is created, about 30-45 seconds.
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3.
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In the bowl of a stand mixer, add your room temperature butter and honey.
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Beat with a paddle attachment until completely combined, about 1 minute.
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Turn mixer off and scrape sides and bottom of bowl.
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4.
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Next, add your egg and vanilla extract and mix again until thoroughly combined.
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5.
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Stop mixer and scrape down bowl again.
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Next, add your 1/2 cup natural peanut butter.
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Mix well.
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6.
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In a separate bowl, mix together newly made coarse oat flour, baking soda, and your salt.
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While mixer is on a slow speed, add your oat mixture into the creamed mixture and combine until just coming together.
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Add chocolate chips and mix again.
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7.
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Place mixer bowl with dough into the fridge and allow to chill and rest for 10 minutes.
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Nows the perfect time to clean up!
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8.
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Onto your Silpat lined baking sheets, scoop dough out with a 1.5 ice cream scoop.
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You can also use a tablespoon to do the same thing.
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Place about 1.5 apart on the prepared baking sheets.
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I got about 14 cookies per sheet.
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If you cant fit them all onto the prepared pans, put dough back into fridge when not using it.
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9.
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Bake cookies in the middle of your oven for 10-12 minutes (turning halfway through baking time).
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Your cookies are done when they have risen and are golden brown around the edges.
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Remove from oven and allow to cool 2 minutes on cookie sheet and then remove them from the pans to cool completely on a cooking rack.
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These cookies come out puffed and golden, bursting with flavor, and soft as pillows.
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Who would have thought a cookie made without the use of flour OR sugar could be so good!
