Baking is a big part of our Christmas tradition here at the cottage, and this cookie recipe is hands-down one my favorites. If you are trying to keep it healthy this season (and who isn’t?) and want to reduce your sugar, butter, oil and gluten – these are for you. And if you don’t care about sugar, butter, oil or gluten, these cookies will WOW you with their amazing flavor!
Unlike most cookies without butter or oil (most spread out and look almost see-through) these cook up plump and moist.
They can be made vegetarian by replacing the eggs with any number of options, to include bananas, tofu, or an 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 are fast and easy and take only 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. Transfer to a wire rack to cool completely. Makes about 15-20 cookies.