Description
These Habanero Bombers are a magical treat that combines gluten-free ingredients for a guilt-free, delicious cookie experience.
Ingredients
Scale
- 2 cups Rolled Oats (Ensure you’re using rolled, not instant, oats.)
- 1 cup Peanut Butter (Can swap with almond or seed butter for nut-free option.)
- 1/2 cup Honey (Maple syrup is a delicious alternative for vegans.)
- 1 cup Chocolate Chips (Use semi-sweet or dark chocolate based on preference.)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine rolled oats, peanut butter, and honey. Stir until well mixed.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop the dough using a tablespoon and place it onto a lined baking sheet, leaving enough space between each scoop.
- Bake for 10-12 minutes until lightly golden on the edges and soft in the center.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg