Whole Wheat Peanut Butter Oatmeal Coconut Cookies

I've been trying my best not to eat too many sweets during my pregnancy, but I think this baby definitely has his or her father's tastebuds! We've been putting Elie's birthday present, a home ice cream maker, to good use, with chocolate peanut butter being the winning flavor. That's deadly, because freshly churned ice cream is just so easy to eat by the spoonful. And licking the beater doesn't really count, right?

If you know Elie, you know how much he loves really good chocolate, and our pantry is always stocked with a wide assortment, particularly Zotter bars. There's nothing better than dark chocolate spread with the Santa Cruz organic, dark-roasted crunchy-style peanut butter. That is currently my not-so-guilty pleasure while watching the new season of Homeland.

Although I've said I haven't really had pregnancy cravings, peanut butter makes a frequent appearance in my food choices, including in these Whole Wheat Peanut Butter Oatmeal Coconut Cookies. I recently posted a picture of these to my Instagram account, and it was regrammed by Cooking Light (thank you!). As a result, I got several requests for the recipe, so here it is! I hope you enjoy them, whether you're sating a pregnancy craving or just a desire for a sort-of healthy sweet treat.

This recipe was inspired by the Whole Wheat Peanut Butter Cookies in Tara O'Brady's wonderful cookbook, Seven Spoons. I heavily adapted the recipe to my pregnancy cravings, but I'm sure Tara's recipe is equally delicious as written!