Serves: 12
Source: Mary Ellen Phipps, The Easy Diabetes Cookbook
Ingredients
- 1 cup all natural peanut butter
- 1/4 cup maple syrup
- 1 large egg, beaten
- 1 cup oats, rolled or quick oats
- 1/4 cup mini chocolate chips
- 1/4 teaspoon salt(optional)
Instructions
- Preheat oven to 350F (177C). Line baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, maple syrup and egg.
- Add oats and chocolate chips and mix until ingredients are combined.
- Chill dough for 10 to 15 minutes.
- Use a cookie scoop to scoop balls of dough onto prepared baking sheet. Using a fork, gently flatten the balls into desired shape. The cookies will not change shape during baking.
- Bake cookies for 10-12 minutes until golden brown.
- Remove from oven and cool for five minutes before transferring to wire rack.
- Store cookies at room temperature for 3 days up up to 3 months in freezer.
Each cookie contains 7 grams of protein.