Instructions

• Preheat the oven to 375°F. Line a cookie sheet with parchment paper and set aside.
• In a large bowl, beat 1/2 cup peanut butter spread with salted caramel, 1/2 cup light brown sugar (packed), and 1/4 cup granulated sugar until light and fluffy (use a hand or stand mixer or a whisk).
• Add 1/2 teaspoon vanilla extract and 2 egg whites to the peanut butter-sugar mixture. Beat until well combined.
• In a separate large bowl, stir together 1/2 cup + 2 tablespoons gluten-free oat flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 cup + 2 tablespoons cocoa powder until evenly mixed.
• Stir the dry mixture into the peanut butter mixture until combined. Fold in 1/4 cup mini chocolate chips. The dough will be quite sticky.
• With lightly moistened or clean hands or using a spatula, roll the dough into a ball and place it onto the prepared parchment-lined cookie sheet. Pat the dough into an even circle about 9 inches in diameter.
• Bake on the center rack until the edges just feel set, about 15 minutes. Remove from the oven and let the cookie cool completely on the pan.
• While the cookie cools, make the frosting: in a small bowl, mix 1/4 cup non-fat vanilla Greek yogurt, 3 tablespoons peanut butter spread with salted caramel, and 2 teaspoons honey until smooth and well combined.
• Once the cookie is completely cooled, spread the frosting evenly over the top.
• Sprinkle additional mini chocolate chips over the frosted cookie as desired.