I have about 5 cookies recipes that I make each year, and this one is hands-down my favorite (my kids love my Marble Bark, which I will write about later). These cookies pack a punch when it comes to flavor, and the cook up big and lovely, despite the fact that they are gluten-free, contain no butter, flour or oil!
You could almost call these cookies “healthy”! And they are delicious and so easy to make.
They come out of the oven chewy and plump, moist and just a little crisp around the edges – exactly what you want in a cookie.
They can be made vegetarian by replacing the eggs with any number of options, to include bananas, tofu, or egg replacer. If you are interested in the many ways there are for replacing eggs in your baking, visit this site. It is a wealth of knowledge for all the wanna-be vegetarians and vegans out there. I highly recommend it.
So let’s get baking. These literally took me 30 minutes from start to finish.
Peanut Butter Oatmeal Chocolate Chip Cookies
(no butter, no flour)
one cup creamy or chunky peanut butter (I used chunky)*
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled gluten free oats (or regular if you like gluten)
1 teaspoon baking soda
2/3 cup chocolate chips (I used semi sweet mini morsels)
*do not use “natural” peanut butter. It will change the consistency of the cookie.
Preheat over to 350 degrees F.
In a small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar eggs and vanilla with a large spoon until smooth.
Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Use a teaspoon to drop dough into two inch balls on your cookie sheet lined with a silpat.
Bake for 9-11 minutes and remove when the edges are barely brown. The cookies may look underdone but they will continue to cook while cooling. Then transfer to a wire rack to cool completely. Makes about 15-20 cookies.