Peanut Butter Chocolate Chip Cookies
It’s cookie o’clock with these scrumptious treats. They’re flourless, gluten-free, and will hit the spot!
Ingredients
- 2 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
Instructions
- 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. IMPORTANT NOTE: Before incorporating the oats into the batter, first mix the baking powder into the oats so it’s evenly distributed. Then, mix everything together until well combined. Fold in the chocolate chips (I like to save some for decorating the cookie tops).
- Roll about 2 tablespoons of batter into small balls using your palms (a 2-tablespoon scoop works too!). Place the dough balls on the prepared baking sheet and gently flatten them into cookie-shaped circles with your 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!
Nutrition Information per serving
Serving Size: 1 cookieCalories: 90Carbohydrates: 8gProtein: 3gTotal Fat: 6g— Unsaturated Fat: 4.5g— Saturated Fat: 1.5gCholesterol: 10mgSodium: 68mgPotassium: 37mgFiber: 1gTotal Sugar: 5g— Natural Sugar: 1g— Added Sugar: 4g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.