These cookies were more or less an experiment. I really wanted to make something my husband would enjoy but I wanted them to healthy as well.

• GLUTEN FREE

• FLOUR FREE

• REFINED SUGAR FREE

These definitely fit the bill and satisfied my husband’s sweet tooth.  These are not overly sweet and you do not have to use peanut butter.  You can use almond butter. The topping was simply just some unsweetened cocoa powder, mixed with coconut oil and maple syrup.

The inside was soft and a little crumbly. The taste got even better after they had fully cooled down.

INGREDIENTS:

1 cup of natural creamy peanut butter

1/3 cup of gluten free whole rolled oats

1/3 cup of vanilla pea protein powder

1/3 cup of currants

1 flax egg (2 tablespoons water mixed with 1 tablespoon chia seeds)

2 tablespoons coconut oil

1 to 2 tablespoons of maple syrup

1 tsp baking powder

DIRECTIONS:

Preheat oven to 350ºF

Put oats and currants in a food processor and process until mixed together and chopped up.

In a mixer, like a kitchen aid or manually, mix together coconut oil (slightly softened), peanut butter, maple syrup, and the currant and oat mixture.

Add the pea protein powder and baking powder and mix until it starts sticking together.

Form balls, a little smaller than a golf ball size and flatten slightly.

Bake at 350ºF for 15 to 20 minutes or until bottom edges start turning slightly brown.

Cool for 30 minutes.

Makes approx. 12 to 15 cookies