Savor a delightfully wholesome treat that combines rich natural peanut butter and hearty rolled oats with a touch of honey and vanilla. Chocolate chips add bursts of sweetness, turning these flourless cookies into a charmingly indulgent, yet healthier option. Their irresistible texture and balanced flavors make every bite memorable.

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I’m excited to share my recipe for flourless peanut butter oatmeal chocolate chip cookies. These cookies are a really easy and healthier alternative to the usual treats you get in the store.

I mix 1 cup of natural peanut butter with 1/2 cup honey, a large egg, and 1 tsp vanilla extract. Then, I fold in 1 cup rolled oats, 1/2 tsp baking soda, and a pinch of salt which really brings out the flavors.

The best part is adding 1/2 cup of chocolate chips at the end which makes these treats super yummy. I love how this recipe keeps things simple yet flavorful while still offering a better nutritional profile than most typical sweets.

They are perfect if you’re looking for gluten free sweets or just want to enjoy some tasty, healthy cookies. Its a go-to recipe anytime I need a quick snack that hits the spot.

Why I Like this Recipe

I really like this recipe for a few reasons. First, it’s super easy to make. I can throw all the ingredients together without having to search for anything complicated and that saves me a lot of time. It doesn’t need any fancy equipment or extra steps that usually make baking stressful.

Second, I feel good about eating these cookies because they are a healthier alternative to regular cookies. Using natural peanut butter, honey, and oats means I don’t feel guilty when I have a treat. I like that I can enjoy something sweet without feeling like I’m overdoing it on the unhealthy stuff.

Lastly, the flavor just rocks. I love how the peanut butter and chocolate chips mix together so nicely with the oats. It’s like every bite has a little burst of sweetness and a cool crunch that makes them addicting.

Ingredients

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Peanut Butter: Provides high protein and healthy fats, giving a rich, nutty creaminess.
Honey: A natural sweetener packed with gentle flavor that boosts energy levels.
Egg: Acts as a binder and adds moisture while delivering extra protein and richness.
Vanilla Extract: Adds aroma and a sweet, mellow flavor that rounds out the taste.
Rolled Oats: Loaded with fiber and complex carbs to help keep you full longer.
Baking Soda: A leavening agent that helps spread the cookies and lighten texture.
Salt: Enhances overall flavor and balances the sweetness in the cookie dough.
Chocolate Chips: Infuse delicious bursts of sweetness that make each bite a treat.

Ingredient Quantities

1 cup natural peanut butter (creamy works just as well as crunchy)

1/2 cup honey (or maple syrup if u prefer)

1 large egg

1 tsp vanilla extract

1 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a cookie sheet with parchment paper.

2. In a big bowl, mix 1 cup of peanut butter, 1/2 cup of honey, 1 egg and 1 tsp of vanilla extract till well combined.

3. Stir in 1 cup of rolled oats, 1/2 tsp baking soda and 1/4 tsp salt until you get a uniform mixture.

4. Fold in 1/2 cup chocolate chips so they get evenly distributed.

5. Let the mixture sit for about 5 minutes; this helps the oats get a bit softer.

6. Scoop out tablespoon sized balls of dough and place them on the cookie sheet.

7. If you like, gently press down on the dough to form round cookie shapes.

8. Bake for about 10-12 minutes or until the edges begin to get lightly browned.

9. Remove the cookies from the oven and leave them on the sheet for 5 minutes to firm up.

10. Transfer the cookies onto a cooling rack and enjoy these super tasty treats once they are completely cool.

Equipment Needed

1. Oven – You’ll need one set to 350°F for baking these cookies.
2. Cookie sheet – A sturdy sheet to arrange and bake the cookie dough on.
3. Parchment paper – Use this to line your cookie sheet so the cookies don’t stick.
4. Large mixing bowl – A big bowl to mix the peanut butter, honey, egg and vanilla.
5. Measuring cups and spoons – Essential for accurately measuring out peanut butter, honey, oats, baking soda, and salt.
6. Mixing utensil – A spoon or spatula to stir and combine all the ingredients.
7. Cookie scoop or tablespoon – Handy for portioning out even balls of dough.
8. Cooling rack – This lets the cookies cool evenly and prevents them from getting soggy on the bottom.

FAQ

Q: Can I use crunchy peanut butter instead of creamy?

A: Sure, you can use crunchy peanut butter if u prefer that texture. It might make the cookies a bit chunkier but they still taste amazing.

Q: I dont have honey. Can I substitute it with maple syrup?

A: Yeah, absolutely. Maple syrup works just fine, but keep in mind the flavor might be a tad different.

Q: Do I have to use rolled oats or can i use quick-cooking oats?

A: Quick-cooking oats can work, but rolled oats are best since they give the proper chewiness. Quick oats might make the texture a bit softer.

Q: How do I know when the cookies are done?

A: The cookies should be lightly browned around the edges and slightly soft in the middle. They firm up as they cool down.

Q: How should I store these cookies?

A: It’s best to store em in an airtight container at room temperature for a few days. They can even last a bit longer if you freeze them.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies Recipe Substitutions and Variations

Peanut Butter: try using almond or cashew butter in its place if you wanna mix things up a bit
Honey: you can swap it out with maple syrup or even agave nectar, if its easier to get
Egg: a mashed banana or 1/4 cup unsweetened applesauce work good as a replacement
Rolled Oats: if you’re in a pinch, quick oats can be used but they might change the texture slightly
Chocolate Chips: if you want to experiment, dark chocolate chips or even chunks of your favorite chocolate will do the trick

Pro Tips

1. Toasting the rolled oats in a dry pan for a few minutes before mixing them in can boost the flavor and gives the cookies a nice crunchy edge.
2. If you want extra spice, add a pinch of cinnamon or even nutmeg when you mix your dry ingredients. It adds a subtle warmth that makes a difference.
3. Let the dough chill in the fridge for about 15 minutes before scooping, i feel that this helps the cookies keep their shape and come out thicker.
4. Don’t overmix the batter once you add the chocolate chips, since too much stirring can make the cookies tough instead of soft and chewy.