Flourless Peanut Butter Chocolate Chip Oatmeal Cookies- You only need a handful of simple ingredients for these ooey, gooey, cookies and flour is not one of them. You will not be able to eat just one of these!
Yes, more peanut butter! I hope you don’t mind, because, I kinda love the stuff. 🥜 🙂
What about you? Peanut Butter Lover?
What Other Ingredients Do You Need?
- Old fashion oats
- Salt + Baking Soda+ Ground Cinnamon
- Eggs
- Coconut palm sugar : If you don’t have any on hand, brown sugar will also work. However, the nutritional information may change.
- Vanilla
- Dark chocolate chips ( semi sweet or milk chocolate will also work)
These cookies are crazy easy to make: Simply stir the ingredients in a medium size mixing bowl. You can use a silicone spatula or a wooden spoon for this.
Then, refrigerate the dough for at least 2 hours. You can chill the dough longer, even overnight, if desired.
When, it’s ready, scoop the dough by the tablespoon and place on your baking sheet.
Bake until the edges are brown. They will look a little soft at first, but, don’t worry, they will firm up as they cool. Be careful..you don’t want to over bake them.
They are amazing warm with a cold glass of milk.
Enjoy-
Love Peanut Butter? Try these too!
linking up and weekend potluck
Flourless Peanut Butter Chocolate Chip Oatmeal Cookies
Flourless Peanut Butter Chocolate Chip Oatmeal Cookies- You only need a handful of simple ingredients for these ooey, gooey, cookies and flour is not one of them. You will not be able to eat just one of these!
Ingredients
- 1 cup coconut palm sugar
- 1 cup old fashion oats
- 1 cup creamy peanut butter
- 1 tsp vanilla
- 2 eggs
- 1/2 tsp ground cinnamon
- dash of salt
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips
Instructions
- In a mixing bowl, mix together coconut sugar, peanut butter, eggs and vanilla. Then, add in salt, baking soda and ground cinnamon. Mix in oats and stir to completely combined. Stir in chocolate chips.
- Refrigerate dough for at last 2 hours to set.
- When ready, preheat oven to 350 degrees. Line a flat rimmed baking sheet with parchment or silicone mats.
- Scoop dough by the tablespoon and place on prepared baking sheet. Bake 8-10 minutes or until edges are brown. Let cookies sit on baking sheet for 5 minutes, then remove and cool completely on a wire rack.
Notes
- adapted from What Molly Made
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 91mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Suchot
Thursday 5th of March 2020
So much yum! I'm going to make these with my daughter on the weekend :)
Erin
Thursday 12th of March 2020
Thanks Suchot! Enjoy :)
frugal hausfrau
Tuesday 3rd of March 2020
These sound so appealing!! I love the classic but this is a fun changeup! I can hardly believe there's not any flour! Thanks for sharing at Fiesta Friday!
Mollie
Erin
Wednesday 4th of March 2020
Thank you Mollie!
Miz Helen
Monday 2nd of March 2020
Your Cookies look delicious we would really enjoy them. Thanks so much for sharing with us at Full Plate Thursday,473 and hope you are having a great week! Miz Helen
Erin
Wednesday 4th of March 2020
Thanks Miz Helen!
Eff
Sunday 1st of March 2020
These look yummy! I love how they're little nuggets of goodness than uniform-shaped cookies
Erin
Thursday 12th of March 2020
Thanks Eff!
Ellen Hawley
Friday 28th of February 2020
Those really do look good.
Erin
Monday 2nd of March 2020
Thanks Ellen!