This recipe originally comes from Ambitious Kitchen. I’ve made a few tweaks to it, but why fix what’s not broken? These cookies are rich, grain free, butter free, and a little lighter on the glycemic index. Not to mention they’re absolutely delicious. As much as a have a tendency to exaggerate, this is not one of those moments. You’d never realize that this is a more health conscious cookie and you’re going to have a hard time having just one.
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- 1 cup peanut butter (creamy or crunchy will do the trick)
- 4 tablespoons lightly packed brown sugar
- 2 tablespoons honey
- 3/4 cup rolled oats (gluten-free if desired)
- 1 teaspoon vanilla extract
- 1 large eggs
- 1 teaspoon baking soda
- 2/3 cup semi-sweet or dark chocolate chip
TOOLS & EQUIPMENT
- Hand Mixer or Standing Mixer – While this recipe can be done without it, using one of these tools will make your life a lot easier. This dough is thick and can be hard to incorporate all the ingredients by hand. I did not find “overmixing” to be an issue with this recipes
- Parchment paper – This stuff is the holy grail to avoid sticking and burning with finicky recipes. If you haven’t joined the parchment paper or silicone mat party – now is the time.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In small bowl mix together the oats and baking soda; set aside.
- In a large bowl with hand mixer or standing mixer, cream together peanut butter, brown sugar, egg, and vanilla until smooth. Mix in dry ingredients with hand mixer or paddle attachment on standing mixer. Then gently fold in chocolate chips.
- Tightly roll cookies into 2-inch dough balls and place 2 inches apart on a baking sheet prepared with parchment paper.
- Bake cookies for 5 minutes, then use fork to press down into classic peanut butter cookie shape and pattern. Cook for a remaining 4-7 minutes. Remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Allow to cool completely on the pan. Repeat with remaining cookie dough. Makes 16-20 cookies.
This recipe is adjustable when it comes to chocolate chips and sugar. Feel free to use less brown sugar and less chocolate chips as you see fit.
You may also add other things in place of chocolate chips like dried fruit or raisins for a PB&J cookie!
I’m really banking on you guys giving this recipe a try, because I honestly need more people to talk to about it with. My husband completely loves them and has described them as “addictive” and I really have to agree with him. While they aren’t super low calorie, because hello peanut butter, you’re making a healthier choice. That’s what really matters. Healthy choices lead to more healthy choices!
Please let me know your thoughts on this recipe. Send photos, tag us on instagram, and try not to eat them all in one sitting…or do because who cares? and nothing matters.