1 cup oats (rolled for a chewier texture or quick for a softer texture)
1 teaspoon corn starch
3 / 4 teaspoon baking soda
1 / 2 teaspoon salt
1 cup chocolate chips
3 / 4 cup M&M candies
Optional: candy googly eyes
Preheat oven to 410 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl, use a mixer to cream together cubed butter and brown sugar (approximately four minutes or until creamy). Add in the peanut butter, and mix until combined. Add in one egg, mix to incorporate. Add in the other egg and vanilla extract, mix to incorporate. Set aside.
In a medium mixing bowl, whisk together all-purpose flour, oats, corn starch, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl. Stir to combine. Pour in the chocolate chips and M&M candies and combine.
Use a 1 / 2 cup measuring cup to form dough into 8 dough portions. If you would prefer regular size cookies, use a 1 / 4 cup measuring cup and form 16 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie.
Bake for 10 minutes for the large cookies or 9 minutes for the regular sized cookies. Remove from the oven when the bottoms appear to be golden brown, but the middle still appears soft. If using candy googly eyes, gently press the eyes into the cookies while they are still warm. Let the cookies 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.