Servings: 16
Weight Watcher Smart Points: 5
Preparation Time: 5 Minutes
Cooking Time: 23 Minutes
Ready In: 28 Minutes
Ingredients
- 1½ teaspoons baking powder
- ¼ cup + 2 tablespoons unrefined or coconut sugar
- ¾ cup (85 grams) Dutch-process cocoa powder
- 1 egg
- 1 egg white
- ¼ cup (80 grams) honey
- ¼ cup + 2 tablespoons (90ml) milk
- ¾ cup (65 grams) rolled or traditional oats (non-contaminated for GF)
- ½ cup (128 grams) natural or regular peanut butter
- ½ teaspoon salt
- ½ cup (90 grams) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (176°C)
- Spray an 8" x 8" pan with baking spray.If making these in the food processor, process the oats for a few seconds until powdery
- Add the rest of the ingredients except for the chocolate chips and peanut butter
- If making these in the blender, first add the liquid ingredients, and then the dry ingredients, except peanut butter and chocolate chips
- Either way you do it, process until the oats are well ground.Pour the batter into the prepared pan
- Sprinkle chocolate chips on top.Microwave the peanut butter in a microwave safe bowl on half power until it's easy to spread
- Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a knife or toothpick.Bake for 23 - 27 minutes or until a toothpick inserted in the middle comes out clean
- Be careful not to confuse a chocolate chip with batter!Cool completely in the pan and then cut
- Store in an airtight container in the refrigerator for up to one week.
