Preheat oven to 350 F.

In a food processor, add peanuts, honey, and salt. Process for 1 minute. Scrap down the sides and bottom often.

Continue to process until the mixture is smooth. Taste along the way and add more salt if desired.

This should yield about 1 cup of homemade peanut butter.

Transfer 1 cup of homemade peanut butter to the bowl of a stand mixer fitted with the paddle attachment.

Beat peanut butter, brown sugar, granulated sugar, and salt on medium speed until combined.

Add in the oats and egg whites and beat until well combined.

On low speed, add in the chocolate and/or peanut butter chips. The mixture might be thick, so you might need to mix by hand.

Using a 1 + 1/2 tbsp scoop, evenly scoop batter onto a parchment lined baking sheet, leaving about 2 inches between each cookie. I would recommend to squeeze each scoop of batter in your hand a few times before rolling into a perfect ball. This will help release some of the extra oil from the peanut butter. This will help the cookies keep their perfect shape, but it is totally optional.

Bake for 8-10 minutes. 8 minutes was perfect for mine.

The cookies will appear under cooked but they are totally fine!

Let cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely.

Enjoy with a big glass of cold milk.