Sometimes, the world can be really lousy. We all have those days where getting out of bed is a struggle, or when everything that could go wrong does go wrong. Or days when you get a parking ticket, it conveniently rains every time you step outside, and your accidentally lock your self in your bedroom- all hypothetical of course.
On days like that, some people exercise. Rumor has it that sports are a good way to relieve stress. Others drink. Rumor has it that also has stress relieving potential- that and increased rates of stupidity, the giggles, and nausea.
Others of us pull every ingredient with baking potential out of the kitchen cupboards, haphazardly mix them up in a bowl, add extra chocolate, and make these therapy cookies.
Can you guess which scenario I am?
I don’t always bake when I’m low, but when I am down, I tend to forget recipes for the trial and error game; always resulting in an enormous batch of baked goods, an excess of chocolate chips, and happy roommates.
These cookies are the perfect example of the above scenario.
I swore to myself that I wasn’t going to post this recipe. The cookies themselves taste delicious, but because I came up with the recipe all by myself in the late hours of the night, they don’t fit the stereotypical texture or appearance of a ‘normal’ cookie, if there is such a thing.
However as the week went along (and by week I mean days), and I continued to munch on these therapy cookies, I realized that I actually liked these little guys too much not to post! The combination of chocolate, peanut butter, and sea salt satisfies every normal person’s craving of sweet and/or salty, so I had no good excuse to hold back.
Therefore, I present to you my favorite therapy cookies, for those no good, very bad, horrible days. Hang in there. The sun will come out, of this I must believe.
- 2 ¼ cup oats
- 2 Tablespoon ground flax seed
- ¾ cup whole wheat pastry flour
- ½ cup white flour
- 1 teaspoon baking powder
- 1 Tablespoon ground cinnamon
- ¼ cup brown sugar
- ¾ cup almond milk
- 2 eggs
- 2 Tablespoon coconut oil
- 1 Tablespoon agave
- 2/3 cup melted peanut butter*
- ½ cup melted chocolate chips* + ½ cup un-melted chocolate chips for mixing
- Sea salt for topping*
- Preheat the oven to 350˚F and line a 13 x 9 inch cookie sheet with parchment paper.
- Combine the first seven ingredients in a large bowl, whisking together until thoroughly combined.
- In a separate bowl, whisk together the milk, eggs, coconut oil, and agave.
- Slowly add the wet ingredients to the dry ingredients, stirring as needed.
- Add the melted peanut butter and ½ cup melted chocolate chips to the mixture, stirring until completely mixed in. Once mixed, fold in the room temperature chocolate chips.
- Using a spoon, drop small balls of cookie batter onto the lined baking sheet, and press each ball into a flatter circle using the back of the spoon.
- Sprinkle each cookie with sea salt and bake for 7 minutes. (The cookies will be soft, but are much better slightly gooey than too firm! They will hold up and continue to firm as they cool, however if you hate soft cookies [who are you?!], allow them to cook for a few minutes longer. I do not strongly advise this however.)
Notes and Tips!:
- To melt the peanut butter and chocolate chips, I simply microwaved them in microwave safe bowls for 20-second intervals, stirring in between each 20 seconds, until melted to satisfaction. You may also melt the chips and peanut butter in a saucepot on the stove- whatever you prefer!
- Do not replace the sea salt with normal table salt, it will not have the same affect. True sea salt has a stronger taste and comes in larger size granules, which positively affects both the image of the cookie as well as the taste!
- Source: A Rented Kitchen
- If you like this recipe, check out these other yummy treats by ‘a rented kitchen! (Click the links below for the recipes!)
- Chocolate-Dipped Brownie Cookies
- Caramel Delight Chocolate Covered Pretzels
- Apple Spice Cookies with Cardamom Cinnamon Frosting