Treat yourself to these guilt-free chocolate chip cookies from our eCommerce and Marketing Manager, Stephanie!

  • Are there any lessons you've picked up from cooking that you think can be applied to the work you do? 
    Stephanie: For me, research and modifications are necessary when trying to come up with an ideal recipe that suits your taste and needs. I made these cookies 3 times before they came out the way I wanted them to! (After a few google searches and tweaks made in between). The same goes for marketing – it’s important to continually explore what’s out there to assess what types of enhancements can be made in order to really optimize.

  • Do you have any memories attached to this recipe? / What does this meal remind you of?
    Stephanie: Chewy chocolate chip cookies are my favorite, they’re so comforting and remind me of spending quality time at home with family. In this recipe I switched it up and added in some extra treats. I also like the fact that these can somewhat be considered “reduced guilt” cookies based on some of the ingredients – natural peanut butter with only 1 ingredient (peanuts), a bit of flaxseed meal, no flour/butter/oil, etc.

  • What new recipes are you looking to try during this time?
    Stephanie: I definitely want to continue experimenting with oat “flour”. Originally I had wanted to bake regular chocolate chip cookies but flour was sold out at most places. Then I read that I could make my own oat flour as a substitute (by throwing some rolled oats into a blender for a few seconds). Who knew!

  • What is your favorite meal of the day?
    Stephanie: Dinner, for sure. It’s meant to be enjoyed while you relax and unwind!

  • Is there a Yummie piece that makes you feel your best while cooking?
    Stephanie: Our Seamless Legging is really comfy, it almost feels like a second skin. I usually wear it with an oversized tee.




  • 1 cup of natural peanut butter (chunky or smooth, salted or unsalted. I used chunky unsalted)
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup rolled oats
  • ½ cup oats to make oat “flour” (added to a blender for a few seconds until they reach a flour-like consistency)
  • 4 tbsp flaxseed meal
  • ½ tsp baking soda
  • ½ tsp salt (less needed if you’re using salted peanut butter)
  • 2/3 cup chocolate chips
  • 1/3 cup shredded unsweetened coconut (optional)

Recipe (bakes 18 cookies)

Preheat oven to 350 degrees F.

In a small bowl, mix together the oats and baking soda and set aside. In a large bowl, mix together the wet ingredients (peanut butter, brown sugar, eggs, vanilla). Then mix in the dry ingredients (oat flour, flaxseed meal, salt, plus the oats and baking soda from the small bowl). Gently fold in the chocolate chips and coconut.

Line 2 baking sheets with parchment paper. Roll cookie dough into 2-inch balls and place a couple of inches apart on the baking sheets – 9 should fit on each sheet. (If there are leftover chocolate chips at the bottom of the bowl that didn’t stay in the dough, you can stick them into the dough balls). Flatten the tops of the cookies so that they’re pretty flat (they don’t thin or flatten out too much in the oven).

Bake for 9-12 minutes and remove from the oven when the edges are slightly golden brown. Leave them on the baking sheets for 5 minutes and then transfer to plates or a wire rack to cool.


If you make this recipe, please remember to tag us on Instagram!

What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!