Ingredients
Scale
- 1/2 cup raw oats
- 2 Tbsp oat flour
- 1/2 tsp baking powder
- 2 Tbsp peanut butter
- 6 Tbsp apple sauce (unsweetened)
- 1Tbsp brown rice syrup (or honey/maple syrup)
- 1 tsp vanilla extract
- Sea salt
- Chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. In one bowl combine oats, flour and baking powder. In a separate bowl mix together peanut butter, apple sauce, syrup and vanilla extract. Once well combined, pour into dry ingredients and mix well. Stir in some chocolate chips and evenly distribute into two greased ramekins.
- Sprinkle with sprinkle and extra chocolate. Bake in the oven from 12-15 minutes. For a crispier cookie, cook the full 15 minutes and maybe longer if need be. It all depends on your cookie preference!
- Serve immediately with vanilla greek yogurt and toppings of choice 🙂
Notes
The ramekin size can vary anywhere from a 4 inch round or square ramekin to a 6 inch. As long as it is oven safe it will work.
These can also be made the day/night before then place in the fridge covered until read to eat. You can enjoy these cold or re heat in the oven on broil for a few minutes. The deep dish cookie tasted great cold or warm, but I preferred it warm, right out of the oven!
Makes 2 deep dish cookies.