Inside: These peanut butter oatmeal chocolate chip cookies are tender, chewy, flour-free, and gluten-free. One bowl and quick to make!
Recipe At-A-Look
- Elements: Peanut Butter, Oats, Brown Sugar, Chocolate Chips, Egg, Baking Powder, White Sugar
- Prep Time: 10 minutes
- Makes: About 2 dozen cookies
My 4-Ingredient Peanut Butter Cookies are one of the fashionable recipes on my website, and these are a bit of spin-off. What’s new:
- Brown sugar as a substitute of white so as to add a caramel-y taste
- A little bit baking powder to offer them a little bit of a carry
- Mini chocolate chips for apparent causes!
Elements You Want
- Peanut butter: Each common and pure work
- Oats: Fast work higher with this recipe, however quaint is okay if that’s what you could have
- Brown sugar: This offers a pleasant caramel-y taste
- Chocolate chips: I like to recommend mini chips right here
- Egg: You can even make these with a flax egg (see directions in Recipe Card notes)
- Baking powder: Offers them a bit of carry
- White sugar: You’ll use this to roll the dough balls in earlier than baking
Easy methods to Make These Cookies
You solely want one bowl to make these cookies. Simply combine till all the things is mixed and you’ve got a consistency you possibly can roll.
Some pure peanut butters are thinner and drippier, so in case your batter appears moist, add oats a spoonful at a time till you get a texture you possibly can type into balls and roll.
I like to make use of my OXO cookie scoop so all of the cookies are the identical dimension they usually bake evenly. Roll the balls in granulated sugar and make a criss-cross on the highest utilizing a fork.
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Questions You May Have
Are these cookies gluten-free?
Sure, the components in these cookies are naturally gluten-free.
One catch: Although oats are naturally gluten-free, some oats are processed in the identical facility as gluten-containing components. Shopping for oats that particularly say “gluten-free” can guarantee there isn’t a cross-contamination.
Are these cookies vegan?
They are often when you use a flax egg and dairy-free chocolate chips. To make a flax egg: Mix one tablespoon floor flaxseed with three tablespoons water, stir, and let it sit for no less than 5 minutes to thicken. Use the combination instead of the egg on this recipe.
Can I make these peanut-free?
I’ve made these with sunflower seed butter, they usually work nice. The truth is, I’ve a separate recipe right here for SunButter “Kiss” Cookies.
What sort of peanut butter works finest?
I’ve made these with each common and pure peanut butter. Each work effectively. In case you are utilizing pure peanut butter with no added salt, combine in a few pinches of salt to the dough.
Get Extra Cookie Recipes
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Elements
- 1 cup peanut butter (common or pure each work)
- 1 egg (or one flax egg; see recipe word under)
- 1/2 cup oats (fast works finest)
- 1/2 cup brown sugar
- 3/4 teaspoon baking powder
- 1/4 cup mini chocolate chips (or 1/2 cup. ifyou need them super-chocolatey)
- 2 tablespoons white sugar (for rolling)
Directions
- Preheat oven to 350 levels.
- Combine all components collectively in a medium bowl.
- Roll into 1-inch balls or use rounded teaspoons (I take advantage of a cookie scoop).
- Put white sugar in a small bowl and coat the balls with sugar earlier than putting onto ungreased cookie sheet.
- Press the tops of the cookies with the again of a fork twice to make a crisscross design.
- Bake for about 10-12 minutes or simply till the tops begin to look dry. (They could not look totally “performed” once you take them out of the oven however they may agency up as they cool, however keep tender.)
- Cool 1-2 minutes, then take away from baking sheet and place on cooking rack.
- Retailer in an hermetic container and eat inside a number of days.
Notes
You need to use a flax egg instead of the egg on this recipe. To make a flax egg, mix one tablespoon floor flaxseed with three tablespoons water. Stir to mix and permit it to take a seat no less than 5 minutes to thicken. Add to mixing bowl and mix with different components.
Vitamin Info:
Yield: 24
Serving Measurement: 1
Quantity Per Serving:
Energy: 100Complete Fats: 6gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 8mgSodium: 71mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g
