Skinny Chocolate Hazelnut and Peanut Butter Chip Oatmeal Cookies

Soft and chewy cookies, made with a homemade chocolate hazelnut butter. No butter, no oil, no flour. Packed with oatmeal and peanut butter chips. Need I say more? 

Okay so I flunked my test that I didn't study for <---- much expected. Like failed. Terribly. But is guess it's okay. 

It's okay. We all make mistakes, we all fail. Because we are never perfect. 

And behind every decision, behind every mistake, behind every person, there is a reason. Because we are only humans and humans have our limits. We have reasons. We have weaknesses. But before we truly want to forgive other people, we need to learn to forgive ourselves.

The most important thing in life is not to be perfect, it's not to score As, it's not to be the best. 

It's to learn to pick yourself up when you're falling. It's to learn to find the helping bars around you and hold on to them tightly, it's to learn to tell yourself when your falling that: you can do it, you can do it, you can do it. 

Yes you can. You're gonna be okay and I know that deep down from my heart. 

Each soul on this planet is beautiful. So are you. 

Skinny Chocolate Hazelnut and Peanut Butter Chip Oatmeal Cookies 

1 cup of homemade chocolate hazelnut butter, or any other nut butter (peanut butter, almond butter etc. would work), at room temperature 
1 egg
6 tablespoons light brown sugar 
1 tsp vanilla 
2 tablespoons cocoa powder 
1 tsp baking soda
Pinch of salt 
2/3 cup rolled oats 
1/2 cup peanut butter chips + more for decorating

In a large bowl combine but butter, egg, brown sugar and vanilla. Stir until smooth. 
Fold in cocoa powder, baking soda and rolled oats. The dough will be quite sticky.
Stir in peanut butter chips. 
Chill the cookie dough for at least 30 minutes, or until firm enough to handle. 
Preheat oven to 180 degrees celsius. Line a baking sheet with parchment paper
Using a cookie scoop, 1/4 cup measure or tablespoon measure, shape the cookie dough into balls, leaving them at least 2cm apart from each other.
Bake for 10 minutes, or until the edges of the cookie are set and the centres still soft. 
Let cool completely before serving. 

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