Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
These Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious gluten-free and dairy-free dessert with a chewy texture and rich peanut butter flavor. Made with wholesome ingredients like natural peanut butter, rolled oats, and maple syrup, these cookies are easy to make and perfect for a healthy snack or sweet treat!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup creamy natural peanut butter (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)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together oats, baking powder, and sea salt.
- Combine Wet Ingredients: In a large bowl, beat peanut butter, maple syrup, eggs, and vanilla until smooth.
- Incorporate Dry Ingredients: Gradually add dry mixture to wet mixture, stirring until well combined.
- Add Chocolate Chips: Fold in chocolate chips evenly.
- Shape the Cookies: Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart. Slightly flatten each cookie.
- Bake: Bake for 10-12 minutes until the tops are set and lightly golden.
- Cool: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze in a sealed container for up to 3 months; thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
- Variations: Use almond butter, sunflower seed butter, or add mix-ins like nuts, dried fruit, or cinnamon for extra flavor.
