I love searching the web for cookie recipes that I can eat and not feel guilty about. I discovered this recipe over at one of my favorite food blogs, Ambitious Kitchen. Her recipes are always delicious, and these cookies are no exception.
She calls these “healthy cookies” – and I agree.
They are incredibly chewy and plump, moist and just a little crisp around the edges – exactly what you want in a cookie. They contain no oil, butter or flour and are gluten-free (you can opt out of using gluten free oats and they will taste exactly the same).
They can be made vegetarian by replacing the eggs with any number of options, to include bananas and tofu. 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 you wanna-be vegetarians and vegans. 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.