1 3/4 cups chocolate chips (*optional extra 1 / 4 cup to press into dough before baking)
Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a stand mixer or large mixing bowl, cream butter, brown sugar and granulated sugar for approximately 3-4 minutes or until light and creamy. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.
In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl and combine. It should come together as a thick dough. Add the chocolate chips and combine.
Place the dough into the refrigerator to chill for one hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.
Use a 1 / 2 cup measuring cup to form dough into 9 large dough portions. (If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 18 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. Press additional chocolate chips into the tops of each dough portion if desired.
Bake for 10-12 minutes for large sized cookies or 9-11 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.
Store in a closed container for up to three days. Enjoy!
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.
Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.
Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.
Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center still appears soft. The cookies will firm up once cooled, so avoid over-baking!
Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!
1 / 2 cup unsalted peanut butter (natural is preferred)
1 / 2 cup coconut sugar (or brown sugar)
1 /4 cup milk of choice
1 teaspoon baking powder
1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
1 / 2 teaspoon cinnamon
1 teaspoon vanilla extract
1 / 2 cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.
To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.
To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.
Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.
Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.