Salty Maple Peanut Butter Chocolate Chip Cookies (GF)

June 1, 2020


Lindsey Peterson, FNP

In our recent post titled, The Truth About Sugar we explained the inflammatory reaction that occurs in the body when highly-processed refined sugar is consumed. When sugar is consumed regularly this is where we can end up with a full-fledged systemic inflammatory reaction and subsequent immune response. In some, this may look like migraine headaches or joint pain. For others, it may be brain fog or recurring yeast infections. If we can cut out (or mostly cut out) refined sugar and replace it with better tolerated natural sweeteners like honey, maple syrup, or even coconut sugar, we can alleviate many unwanted uncomfortable symptoms.

In today’s post, we are sharing with you our favorite chocolate chip cookie recipe!! Why? Because for one, they are delicious, and two, we want to instill confidence in you that you can omit refined sugar and still enjoy your favorite sweet treats (in moderation of course). Oh, and they are gluten-free!!

Salty Maple Peanut Butter Chocolate Chip Cookies (gf)

Author: Adapted from Cookie and Kate
Yields: 15 small cookies

-2/3 c natural (no sugar added) peanut butter
-2/3 c real maple syrup
-4 Tbsp unsalted butter (you can sub coconut oil for butter)
-1 large egg
-1 tsp vanilla extract
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp fine sea salt
-1 1/4 c gluten-free old-fashioned rolled oats, ground for 30 seconds in a food processor or blender (I use my magic bullet for easy clean up)
-1 1/2 c gluten-free old-fashioned rolled oats
-1/3 c chocolate chips (I use Lily’s 55% dark chocolate dairy-free chips sweetened with Stevia…note, contains soy)
-Finishing sea salt to top each cookie

-Preheat your oven to 350°, Line two baking with parchment paper, or just lightly grease the sheets.
-Measure out the peanut butter and maple syrup and mix together in a smaller bowl. Add the softened/melted butter and whisk until the mixture is well blended. Then add the egg, vanilla extract, baking soda, and baking powder. Once well-blended add in the ground oats until creamed.
-Next, add the whole oats and mix until well coated, then stir in the chocolate chips.
-Transfer the bowl into the refrigerator or set the bowl outside if it’s cold enough (about 38°). We want the dough to harden so when you bake the cookie they form up instead of flattening out. If you do place the dough outside, watch out for raccoons…no seriously, last fall when the temperatures dropped in the evening I set the cookie dough outside to harden for 20 minutes and I just happened to open the door at the exact time a pack of 3 HUGH raccoons were about to have a sweet feast. You can’t blame them, these cookies smell AMAZING!
-Once cool enough spoon out 1-2 tablespoon size balls spaced out on the cookie sheet, I can usually do 3 x 4 on a large cookie sheet, totaling 12 cookies per batch. Top each cookie with finishing salt or flaked sea salt prior to baking.
-Bake for 12-14 minutes, let cool and enjoy!!