Peanut Butter Oatmeal Chocolate Chip Cookies (flourless, no butter

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 2/3 cup Rolled oats

• Condiments

  • 1 cup Peanut butter, creamy or chunky

• Baking & Spices

  • 1 tsp Baking soda
  • 2/3 cup Brown sugar or coconut sugar, packed dark
  • 2/3 cup Chocolate chips
  • 1 1/2 tsp Vanilla

Found on ambitiouskitchen.com

Description

Ingredients

• 1 cup creamy or chunky peanut butter (not natural)
• 2/3 cup packed dark brown sugar OR coconut sugar
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 2/3 cup rolled oats (gluten-free if desired)
• 1 teaspoon baking soda
• 2/3 cup chocolate chips

Directions

• Preheat oven to 350 degrees F
• In small bowl mix together the oats and baking soda; set aside.
• In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
• Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then 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 thats okay, they will still be delicious.
• Bake cookies for 9-11 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 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.

Nutrition