Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}

Peanut Butter Oatmeal Chocolate Chip Cookies {flourless, no butter}
Nutrition Information
  • Serves: 20 cookies
  • Serving size: 1 cookie
  • Calories: 147
  • Fat: 8.7g
  • Carbohydrates: 14.4g
  • Sugar: 10.5g
  • Fiber: 1.5g
  • Protein: 4.4g

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Recipe by: Elenas Pantry
INGREDIENTS
  • 1 cup creamy or chunky peanut butter (not natural)
  • 2/3 cup packed dark brown sugar OR coconut sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 2/3 cup rolled oats (gluten-free if desired)
  • 1 teaspoon baking soda
  • 2/3 cup chocolate chips
INSTRUCTIONS
  1. Preheat oven to 350 degrees F
  2. In small bowl mix together the oats and baking soda; set aside.
  3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
  4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that's okay, they will still be delicious.
  5. Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies.
NOTES
You can use less sugar or less chocolate chips to save calories -- I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
Feel free to substitute almond butter or another nut butter in replace of peanut butter.
These cookies dissapear quick so I recommend doubling the recipe!

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