Peanut Butter Chocolate Chip Cookies

Ingredients (16 small cookies)

• 2 T. coconut oil
• scant 1/2 c. raw sugar
• 1/2 c. peanut butter
• 1 egg
• 1 egg yolk
• 1 t. vanilla extract
• 2 t. molasses
• 1 1/2 c. oats, processed into flour consistency
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 c. chocolate chips
• 1/4 c. walnuts

Instructions

Preheat oven to 350 degrees.

Place the walnuts on a pan and toast them in the hot oven, watching carefully so they don’t burn (should take less than 10 minutes). Chop the nuts and set them aside to cool.

In a medium bowl, place the peanut butter and coconut oil together. Microwave them for a few seconds until they reach room temperature (until the coconut oil becomes liquid). Whisk together until smooth.

Whisk in the sugar, eggs, molasses, and vanilla.

Add the oats to the wet ingredients along with the baking soda, baking powder, and salt. Fold together just until combined then fold in the chocolate chips.

Fold in the chopped nuts.

Scoop the dough by the tablespoon onto a lightly greased cookie sheet (or one lined with parchment or a silicone baking mat). Press the top of each cookie slightly with the back of a spatula.

Bake in the preheated oven for 10-12 minutes, until the edges slightly brown and the center is just set.