Description
These Peanut Butter Oatmeal Chocolate Chip Cookies are a delicious, easy-to-make treat that’s gluten-free and flourless. Combining creamy peanut butter, wholesome oats, and semi-sweet chocolate chips, these cookies are perfect for a quick snack or dessert with natural sweetness from maple syrup.
Ingredients
Wet Ingredients
- 1 cup creamy all natural peanut butter (ingredients: peanuts and salt only)
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
Add-ins
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookies evenly.
- Mix wet ingredients: In a large bowl, beat together the creamy peanut butter, pure maple syrup, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the gluten free rolled oats, baking powder, and sea salt together to evenly distribute the leavening and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients and beat or stir until the batter is fully combined and thick.
- Add chocolate chips: Gently fold the semi sweet chocolate chips into the batter ensuring they are evenly distributed without overmixing.
- Form cookies: Using a spoon or cookie scoop, drop spoonfuls of the batter onto a non-stick baking sheet, shaping them into cookie rounds with some space in between.
- Bake: Place the baking sheet in the preheated oven and bake for 8-13 minutes, or until the centers are cooked through but still soft to the touch.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute maple syrup with honey if preferred, but it will slightly alter the flavor.
- To make these cookies nut-free, peanut butter can be replaced with sunflower seed butter.
- Make sure to use gluten free oats labeled certified gluten free to avoid cross-contamination.
- Check cookies at 8 minutes for desired softness as oven temperatures vary.
- Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
