Thick, chewy peanut butter oatmeal chocolate chip cookies! These gluten free, flourless peanut butter cookies are made with 7 simple ingredients and are full of peanut butter flavo
So say hi to my ridiculously good-looking, chewy, thick, fat peanut butter oatmeal chocolate chip cookies. Without flour or butter!
Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
Nutrition Information
Serves: 18 cookies
Serving size: 1 cookie (based on 18)
Calories: 178
Fat: 10.2g
Carbohydrates: 17.4g
Sugar: 13g
Fiber: 1.8g
Protein: 4.8g
Recipe type: Cookie, Gluten free, Dairy free
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Thick, chewy peanut butter oatmeal chocolate chip cookies -- these gluten free cookies are flourless and full of peanut butter flavor!
INGREDIENTS
1 cup natural creamy peanut butter (just peanuts + salt)
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup rolled oats (gluten-free if desired)
1/2 teaspoon baking soda
2/3 cup chocolate chips, dairy free if desired
Flakey sea salt for sprinkling on top
INSTRUCTIONS
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 mix together peanut butter, brown sugar, eggs and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet. BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious!
Bake cookies for 9-12 minutes and 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. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough. Makes 16-20 cookies.