Ingredients
⅔cupnatural peanut butter
⅔cupreal maple syrup,preferably grade B
4tbspunsalted butter,2 oz, or coconut oil, melted
1large egg
1tspvanilla extract
½tspbaking soda
½tspbaking powder
½tspfine-grain sea salt
1¼cupsrolled oats,old-fashioned, ground for 30 seconds in a food processor or blender
1½cupsrolled oats,old-fashioned
12ozsemi-sweet chocolate chips,2 cups
Preparation
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper (if without parchment paper, lightly grease the baking sheets).
Pour the peanut butter and maple syrup mixture into a mixing bowl.
Add the melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder and salt.
Switch to a big spoon and stir in the ground oats, rolled oats and chocolate chips until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) until they are barely set and just beginning to turn golden around the edges, about 12 minutes.
Remove the cookies from the oven and let them cool completely on the pans.
