Healthy Jumbo Peanut Butter Chocolate Chip Cookie


  • 3 eggs
  • 2 cups oats
  • 1 cup peanut butter
  • ½ cup chocolate chips
  • 40 drops stevia or sweetener of choice
  • ½ cup honey
  • 1 tsp vanilla extract
  • 1½ cups water
  • Line the bottom of a 7.5-inch (19-centimeter) pan with parchment paper and grease the sides. Set aside.
  • You can use the Instant Pot removable round bake pan for this.
  • Put all the ingredients in a bowl and mix well until there is a homogeneous dough and put in the mold you had set aside.
  • Place the stainless steel inner pot inside the Instant Pot® and add 1 ½ cups of water, insert the rack and the covered mold on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, on pressure level High, and set time to 3 Minutes.
  • When done cooking, let the steam release naturally. Once all the pressure has been released, press Cancel, open the lid and remove the pan. Let rest for 5 minutes so that any moisture on top can be absorbed.
  • Remove, let cool to serve, and serve with ice cream.
Previous Next