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Preheat oven to 350 F.
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In a food processor, add peanuts, honey, and salt. Process for 1 minute. Scrap down the sides and bottom often.
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Continue to process until the mixture is smooth. Taste along the way and add more salt if desired.
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This should yield about 1 cup of homemade peanut butter.
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Transfer 1 cup of homemade peanut butter to the bowl of a stand mixer fitted with the paddle attachment.
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Beat peanut butter, brown sugar, granulated sugar, and salt on medium speed until combined.
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Add in the oats and egg whites and beat until well combined.
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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.
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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.
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Bake for 8-10 minutes. 8 minutes was perfect for mine.
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The cookies will appear under cooked but they are totally fine!
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Let cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely.
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Enjoy with a big glass of cold milk.