Peanut Butter Oat Choc Chip Cookies
Flourless cookies made with natural peanut butter, rolled oats and studded with delicious dark choc chips.
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Servings: 18 small cookies
Ingredients
- 1 cup peanut butter - 100% pure peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp bicarb soda aka baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 180 C (350 F) and line a large baking tray (or two smaller trays) with baking paper.
- Combine the oats, brown sugar, cinnamon, bicarb soda and salt. Set aside. In a separate larger bowl, combine the eggs, peanut butter and vanilla together.
- Add the dry ingredients to the wet ingredients, mixing firmly with a wooden spoon, forming a slightly sticky dough. Finally, add in the chocolate chips.
- Scoop out heaped tablespoons of the dough, place on the lined baking tray, and then gently flatten them in to a cookie shape. (Wet your hands slightly if you find the dough really sticky to handle). Leave at least 1cm between cookies.
- Bake for 13-15 minutes, or until the cookies start to darken in colour and the edges start to feel firm (the centre will still be soft). Remove from the oven and allow to cool to room temperature, during which the cookies will harden up.
- Store the cookies in an airtight container for up to a week. Enjoy!
Notes
Please note that I have not tried this recipe using any other kind of peanut butter e.g. a creamed version/one with an emulsifier. It’s the natural oils in 100% pure peanut butter, which often separate a little, that help to bring this cookie dough together (you will notice there is no other oil in the recipe). I can’t guarantee you’ll get a good cookie result unless you use pure peanut butter.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!