Chewey Choc. Chip Peanut Butter Oatmeal Cookies (flourless)

Ingredients:
3 Eggs
1 1/2 Cups Brown Sugar
1 Cups Coconut Sugar
1 Tsp Salt (Plus more for sprinkling)
1 Tsp Vanilla
1 Tbsp Honey
2 Tsp Baking Soda
1/2 Cup Butter - Room Temp
1/4 Cup Greek Yogurt
1 1/2 Cups Peanut Butter
1 Tsp Cinnamon (optional)
4 1/2 Cups Quick Cooking Oats
1 Bag Dark Chocolate Chips

Directions:
Preheat oven to 350 Degrees.
In a large mixing bowl or stand mixer, beat together the butter & peanut butter until combined.  Add both sugars and salt and mix until combined and fluffy.

Add in eggs, one at a time, Greek yogurt and vanilla and mix. (add cinnamon if desired)

Add in baking soda and honey and mix to combine everything, scraping down the bowl as necessary.

Stir in oats and choc. chips.

Use a cookie dough scooper to scoop out all of the cookies. They should be about 1 inch.  I scoop them all out and place them on a cookie sheet and then place in fridge for about 1/2 hour to solidify the butter again.

Place cookies on a baking sheet lined with a silpat or parchment paper and sprinkle with sea salt.  The cookies will not spread so you can place them sort of close together but leave some room in between for the heat to circulate.

Bake for about 11 1/2 minutes.  Ovens vary so start checking around 11 min for the top to be slightly golden.  Again, they will not spread much and will remain, mostly, in the shape that you scooped them. Let rest on cookie sheet for about 2 min. then transfer to a wire cooling rack so the air can circulate under them.

Enjoy.  #Cheftainment

* These are a great make ahead cookie dough. Once you've put them in the fridge to firm up, you can store them in a freezer bag and just bake off portions whenever you want.