Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl.
Ingredients
1 cup
Peanut butter, natural
(smooth)
1/2 cup unpacked
Brown sugar
(can also use coconut sugar)
1 tsp
Vanilla extract, pure
1 medium
Egg
(see notes to use a flax egg)
3/4 cup
Rolled oats- Gluten Free
1 tsp
Baking soda
1/4 cup
Dairy-free mini chocolate chips
pinch
Salt
(add; if the peanut butter you're using is unsalted)
Instructions
'Preheat your oven to 350F/180C and line or grease a large cookie sheet. Set aside while you prep the dough.
In a medium sized mixing bowl use an electric mixer to cream together the peanut butter, brown sugar, vanilla extract, and egg until combined.
Add in the oats, baking soda and salt and beat well until the dry ingredients are evenly distributed. Use a wooden spoon or spatula to fold in the chocolate chips.
Scoop out about 1.5 tablespoons of dough and roll into a ball. Place on the prepared cookie sheet and press down gently to flatten the cookie. Leave a couple of inches between the cookies. Bake for about 10 minutes or until the edges are golden. Bake an extra 1-2 minutes if you prefer crispier cookies.
Remove the cookies from the oven and let cool for a 10 minutes on the baking sheets before transferring to a cooling rack. If you're using flax eggs let the cookies cool completely before handling.
Store at room temperature for up to a week and enjoy!
Notes:
Peanut Butter: If you’re using a natural peanut butter that’s more oily than most, make sure you blot your cookie dough balls down with a paper towel before baking so they’re not greasy. Feel free to sub another nut butter in place of the peanut butter if that’s more your thing.
To make flax egg: combine 1 tablespoon ground flax seed (or chia seeds) with 3 tablespoons cold water. Whisk until combined and place in the fridge for at least 10 minutes. When the 'egg' has thickened and gelled up it's ready to use.
