Inside: These peanut butter oatmeal chocolate chip cookies are soft, chewy, flourless, and gluten-free. You can make it in no time with just one bowl!
Recipe overview
Ingredients: Peanut butter, oats, brown sugar, chocolate chips, eggs, baking powder, white sugar Preparation time: 10 minutes Yield: Approximately 2 dozen cookies
My 4 Ingredient Peanut Butter Cookies are one of the most popular recipes on my site, and these are a bit of a spin-off. what’s new:
Add brown sugar instead of white sugar to add a caramel-like flavor Add a little baking powder to boost the flavor a little I use mini chocolate chips for obvious reasons!
Materials needed
Peanut butter: Both regular and natural Oats: This recipe works quickly, but if you have it on hand, the old-fashioned way is fine Brown sugar: This gives a nice caramel-like flavor Chocolate chips: I recommend mini chips here Eggs: You can also make flax eggs (see instructions in the notes on the recipe card) Baking powder: Gives the dough a little lift White sugar: Use this to roll the dough balls before baking
How to make cookies
You only need one bowl to make these cookies. Just mix until everything is combined and you have a consistency that can be rolled.
Some natural peanut butters are thin and drippy. So if the dough looks wet, add the oats a spoonful at a time until it has a texture that you can roll into a ball.
I like to use an OXO cookie scoop so that all the cookies are the same size and bake evenly. Put the granulated sugar in a bowl, roll it, and use a fork to cut the top into a cross.
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Questions you may have
Are these cookies gluten-free?
Yes, the ingredients in these cookies are naturally gluten-free.
One catch: Although oats are naturally gluten-free, some oats are processed in the same facility as gluten-containing ingredients. Purchasing oats that are clearly labeled as “gluten-free” will ensure that cross-contamination is avoided.
Are these cookies vegan?
You can do that with flaxseed eggs and dairy-free chocolate chips. To make flax eggs: Mix 1 tablespoon flaxseed powder with 3 tablespoons water and let stand for at least 5 minutes to thicken. Use this mixture in place of eggs in this recipe.
Can these be made peanut free?
I made this using sunflower seed butter and it turned out great. In fact, here is another recipe for SunButter “Kiss” cookies.
What kind of peanut butter works best?
Made with both regular peanut butter and natural peanut butter. Both work well. If you are using natural, unsalted peanut butter, mix a few pinches of salt into the batter.
See more cookie recipes
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Whole grain cut sugar cookies that don’t need to be chilled
material
1 cup peanut butter (regular or natural is fine) 1 egg (or 1 flax egg, see recipe notes below) 1/2 cup oats (best made quickly) 1/2 cup brown sugar 1/2 teaspoon baking powder 3/4 1/4 cup mini chocolate chips (or 1/2 cup, if you want it super chocolatey) 2 tablespoons white sugar (for rolling)
Instructions
Preheat oven to 350 degrees. Combine all ingredients in a medium bowl. Roll into 1-inch balls or use a round teaspoon (I use a cookie scoop). Place the white sugar in a small bowl, sprinkle the bowl with the sugar, then place it on an ungreased surface. cookie sheet. Press the top of the cookie twice with the back of a fork to create a cross design. Bake for about 10-12 minutes or until the top begins to brown. Looks dry. (It may not look completely “done” when you take it out of the oven; it will firm up but remain soft as it cools.) Cool for 1 to 2 minutes, then remove from the baking sheet and place on a cooking rack. . Store in an airtight container and consume within a few days.
Precautions
You can also use flaxseed eggs instead of eggs in this recipe. To make flax eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Stir to combine and let stand until thickened, at least 5 minutes. Add to mixing bowl and mix with other ingredients.
Nutrition information:
yield: twenty four
Serving Size: 1
Amount per serving:
calorie: 100Total fat: 6gSaturated fat: 1gTrans fat: 0gUnsaturated fats: 4gcholesterol: 8mgsodium: 71mgcarbohydrates: 10gfiber: 1gsugar: 6gprotein: 3g
