Chocolate Peanut Butter Fudge Cookies

Chocolate Peanut Butter Fudge Cookies Recipe

1/2 cup rolled oats
1/2 cup plus 1 tbsp. maple syrup
1/4 cup plus 2 tbsp. canola, sunflower or safflower oil
1 cup crunchy peanut butter
1/2 tsp. vanilla
3/4 cup chocolate chips
1/3 cup barley flour (or other flour)
1/2 cup plus 1 tbsp. cocoa powder
1/2 cup sugar, date sugar or maple sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350F. Process the oats in a food processor or blender until they are like a coarse flour. In a small bowl, mix the syrup, oil, peanut butter, and vanilla.
In a separate, large bowo, place the ground oats and the chocolate chips. Sift the flour, cocoa, sugar, baking soda, baking powder, and salt into the oat mixture. Pour the wet ingredients into the dry, mix with a spatula until everything is incorporated.
With an icecream scoop or 2 spoons, scoop out 1 heaping tbsp. of the batter onto well-oiled or parchment lined cookie sheets. Flatten the cookies slightly with the bottom of a cup or glass. (dip the bottom of the cup or glass in warm water before flattening to prevent batter from sticking.
Bake for 10 minutes and rotate the baking sheets a half turn to ensure even baking. Bake 5 minutes more or until the cookies are golden around the edges. Let cool on cookie sheets for 5-6 mimutes before removing to a cooling rack.

per cookie: 173 calories, 4 g protein, 10 g fat, 18 g carbohydrate, 2 g fiber, 104 mg sodium

"Simple Treats" by Ellen Abraham