Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

Why You’ll Love This Recipe

• Gluten-Free and Dairy-Free: Ideal for those with dietary restrictions, these cookies omit flour and dairy without compromising on flavor.
• Simple Ingredients: Made with pantry staples, this recipe requires only eight ingredients, making it convenient and budget-friendly.
• Quick and Easy: With a straightforward preparation process, you can have these cookies ready to enjoy in under 30 minutes.
• Naturally Sweetened: Utilizing pure maple syrup provides a natural sweetness, reducing the need for refined sugars.

Ingredients

• 1 cup creamy natural peanut butter (ingredients should be just peanuts and salt)
• 1/2 cup pure maple syrup
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup gluten-free rolled oats
• 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 1 cup semi-sweet chocolate chips (dairy-free if needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick cookie sheet.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free rolled oats, baking powder, and sea salt.
3. Combine Wet Ingredients: In a separate large bowl, beat the natural peanut butter, pure maple syrup, eggs, and vanilla extract until well combined and smooth.
4. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until fully combined.
5. Add Chocolate Chips: Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Shape the Cookies: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of the spoon.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the tops of the cookies are set and lightly golden.
8. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 20 cookies.
• Preparation Time: 10 minutes
• Cooking Time: 10-12 minutes
• Total Time: Approximately 22 minutes

Variations

• Nut Butter Alternatives: Substitute peanut butter with almond butter or sunflower seed butter for a different flavor profile.
• Sweetener Options: Replace maple syrup with honey or agave nectar to suit your taste preferences.
• Add-Ins: Incorporate chopped nuts, dried fruits, or seeds into the dough for added texture and nutrition.
• Chocolate Choices: Use dark chocolate chunks, white chocolate chips, or carob chips as alternatives to semi-sweet chocolate chips.

Storage/Reheating

• Storage: Once cooled, store the cookies in an airtight container at room temperature for up to one week.
• Freezing: For longer storage, place the cookies in a freezer-safe bag or container and freeze for up to three months. Thaw at room temperature before serving.
• Reheating: To enjoy warm cookies, microwave them on medium power for 10-15 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes.

FAQs

What type of peanut butter is best for this recipe?

Natural creamy peanut butter, with no added sugars or oils, works best to achieve the desired texture and flavor.

Can I use quick oats instead of rolled oats?

Rolled oats provide a chewier texture, but quick oats can be used if that’s what you have on hand. The texture may be slightly different.

Are these cookies suitable for vegans?

To make the cookies vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and ensure the chocolate chips are dairy-free.

How can I make the cookies sweeter?

If you prefer a sweeter cookie, increase the amount of maple syrup slightly or use sweetened chocolate chips.

Can I add other mix-ins to the dough?

Absolutely! Chopped nuts, dried fruits, or even a dash of cinnamon can be added for extra flavor and texture.

How do I prevent the cookies from spreading too much?

Ensure your dough is well-mixed and not too warm. Chilling the dough for 15-20 minutes before baking can help maintain the cookie shape.

Can I use a sugar substitute in place of maple syrup?

Liquid sweeteners like agave nectar or honey work best. Using granulated sugar may alter the texture of the cookies.

How do I know when the cookies are done baking?

The cookies are ready when the edges are lightly golden, and the centers are set. They may appear slightly underbaked but will firm up as they cool.

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