Prep: 10 minutes Bake: 350ºF Cook: 20 minutes
One of the reasons why I love the Compost Cookie recipe is because it uses up a lot of ingredients that could be left sitting on your pantry shelf. What makes it even better, is that all the ingredients needed are mostly non-perishable. These Compost Cookies are the perfect mixture between sweet and savory. The sea salt garnish paired with the sweet chocolate chips and peanut butter will be sure to please anyone’s tastebuds. My favorite part of this recipe is the yummy mixture of peanut butter and chocolate chips.
The Compost Cookie recipe is not only ‘pantry friendly’ but this recipe is one of the quickest and easiest cookie recipes I have baked. With this recipe, it generally produces twelve medium-sized to a little bit larger size cookie. I highly recommend eating these cookies when they are still warm and they will literally melt in your mouth. Now, get to baking and enjoy!
- 1/2 cup of natural peanut butter
- 1/3 cup and 1 Tablespoon of firmly packed dark brown sugar
- 1 large egg
- 3/4 teaspoon of pure vanilla
- 1 Tablespoon cornstarch (or you could substitute with oat flour, regular all-purpose flour, or tapioca starch)
- 3/4 teaspoon baking soda
- 1/4 teaspoon of salt PLUS extra flaky sea salt for garnish
- 1/2 cup of chocolate chips (or however much or little you want)
- 1/4 cup of dry oatmeal (or unsweetened coconut)
- 3 Tablespoons finely chopped pecans and/or almonds
- 1/4 cup finely crushed Corn or Rice Chex
- Preheat the oven to 350ºF
- Add the peanut butter, brown sugar, and egg to a large mixing bowl and mix well.
- Add vanilla, starch/flour, baking soda, and salt. Mix well.
- Stir in the remaining ingredients.
- Using your hands or a cookie scooper, make heaping cookie dough balls and place on parchment paper.
- Press down lightly and bake for 5 minutes.
- Then, open the oven and lightly press cookies down with the back of a spoon and bake for another 4-5 minutes, until edges are lightly browned.
- Remove and let cool.