Ingredients
- 1/2 cup peanut butter spread with salted caramel
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1/2 cup + 2 tablespoons gluten-free oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup mini chocolate chips plus additional for sprinkling
For the frosting:
- 1/4 cup non-fat vanilla Greek yogurt
- 3 tablespoons peanut butter spread with salted caramel
- 2 teaspoons honey
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, beat the peanut butter spread, light brown sugar, and granulated sugar until light and fluffy. Add in the vanilla extract and egg whites and beat until well combined.
- In a large bowl, stir together the oat flour, baking powder, salt, and cocoa powder until well combined. Stir the flour mixture, along with the chocolate chips into the peanut butter mixture until well combined. The dough will be quite sticky.
- Roll the dough into a ball and place onto the prepared cookie sheet. Pat into a circle that is about 9 inches in diameter.
- Bake until the edges just feel set, about 15 minutes. Let cool on the pan.
- Once the cookie has cooled, mix together the frosting ingredients in a small bowl and spread on top of the cookie. Sprinkle with additional mini chocolate chips.