RecipePeanut Butter Chocolate Chip Cookies
- Calories: 90
- Protein: 3 g
- Total Fat: 6 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 10 mg
- Total Carbohydrate: 8 g
- Dietary Fiber: 1 g
- Total Sugar: 5 g
- Natural Sugar: 1 g
- Added Sugar: 4 g
- Sodium: 60 mg
It’s cookie o’clock with these scrumptious and timeless treats. They are flourless, gluten-free, and made with wholesome ingredients—a winning batch that will score high with you and your crew. If you have peanut allergies in the house, pass the baton to a preferred nut or seed butter you have on hand (soy nut, almond, cashew, or sunflower seed butter will all cross the finish line). Baked to perfection with peanut buttery goodness, puddles of chocolate, and flakey sea salt… betcha can’t each just one!
- Prep time
- Total Time
- • 2 extra-large eggs, room temperature
- • 6 tablespoons packed brown sugar
- • 1 teaspoon vanilla extract
- • 1 cup creamy peanut butter
- • ¾ cup rolled oats (old fashioned)
- • ½ teaspoon baking powder
- • ½ teaspoon coarse sea salt or kosher salt
- • ½ cup semi-sweet chocolate chips
Mist a large baking sheet with nonstick oil spray or line with parchment paper and set aside. Preheat oven to 350 degrees.
In a medium mixing bowl, beat the eggs and stir in the vanilla and brown sugar (make sure you have no sugar lumps). Add the peanut butter and mix until everything is well combined and creates a thick batter. Add the oats on top, along with the baking powder. Mix the baking powder into the oats so it’s evenly distributed and then mix everything together. Fold in the chocolate chips (I like to save some for decorating the cookie tops).
Roll the batter into small balls using the palm of your hands, and place the dough balls on the prepared baking sheet. Slightly flatten them into cookie-shaped circles using your two fingers. Sprinkle coarse salt over the tops and add a few optional chips on each. Bake in the oven for ~10 minutes. Let cool before eating.
Store leftover cookies in an airtight container at room temperature for 2 to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months!
A serving is 1 cookie.
