Dripping and wet: the best way to describe my breasts after munching on these goodies. Best of all, they’re very easy to make.
Some recipes call for Brewer’s Yeast Powder, but since my baby and I has a history of thrush, I had to leave it out. This batch only took me around 10 minutes to make, and 30 minutes to set in the fridge.
For this recipe, I was able to make nine big pieces. If I made them a bit smaller, I would probably have a dozen. I like them big, though. 🙂
- 1 cup Old-Fashioned Oats
- 1/2 cup Chia Seeds
- 1 cup Peanut Butter
- 1/2 cup Honey
- 1 teaspoon Vanilla
- 1/2 cup Choco Chips
- 1 tablespoon Brewer’s Yeast (optional)
- Mix all ingredients, except of the chocolate chips, in a large bowl until mixture is well combined. You may use an electric mixer with a paddle attachment. I just used a wooden spoon and a rubber scraper — but if you’re doing this method, soften the peanut butter first like you’d cream butter.
- Stir in chocolate chips.
- Roll mixture into a heaping tablespoon-sized rolls and place on a lined cookie sheet. I used a parchment-lined rectangular plate.
- Refrigerate for at least 30 minutes then transfer to an airtight container. The cookies will be good for two weeks.