I like to freeze the formed cookies before baking them by placing the entire baking sheet in the freezer, then storing the frozen cookies in a Ziploc bag. That way, I can pull out a few cookies and bake them in the toaster oven for my kids and they're fresh.
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings27cookies
Ingredients
5tablespoonsorganic butter
1/3cuporganic low-fat yogurt
1/2cuporganic brown sugar
1/4cuporganic cane sugar
1egg
1teaspoonvanilla
1cupoat flourI finely ground quick cooking oats in my food processor
1/3cupunsweetened cocoa powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1cuppeanut butter chips
Instructions
Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat liner.
Cream together butter, yogurt, brown sugar and cane sugar in a large bowl. Add egg and vanilla and mix well. Combine oat flour, cocoa powder, baking soda and salt; stir into creamed mixture. Fold in peanut butter chips. Drop onto lined baking sheets by heaping teaspoons. Bake 8-10 minutes until set. Cool on wire rack.