Description
Thick, chewy peanut butter oatmeal chocolate chip cookies made without flour. These gluten-free and dairy-free cookies combine simple, wholesome ingredients like natural peanut butter and rolled oats for a nostalgic, delicious treat that’s perfect for both kids and adults.
Ingredients
Dry ingredients:
- ¾ cup (71g) rolled oats (gluten-free if desired)
- ½ teaspoon baking soda
Wet ingredients:
- 1 cup (256g) natural creamy peanut butter (just peanuts + salt)
- ⅔ cup (142g) packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅔ cup (120g) chocolate chips, dairy free if desired
- Flakey sea salt for sprinkling on top
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Whisk dry ingredients: In a small bowl, combine the rolled oats and baking soda. Whisk them together and set aside, ensuring an even distribution.
- Mix wet ingredients: In a large bowl, blend the natural creamy peanut butter, packed dark brown sugar, eggs, and vanilla extract until you achieve a smooth and uniform batter.
- Combine ingredients and fold in chocolate chips: Add the dry oat mixture into the wet ingredients and gently mix with a wooden spoon until combined. Then carefully fold in the dairy-free chocolate chips to evenly disperse them throughout the dough.
- Form cookie dough balls: Roll the dough into 2-inch balls and place them about 2 inches apart on the prepared baking sheet. Lightly flatten the tops of the dough balls with your hand. If the dough is sticky and difficult to roll, you can alternatively use a cookie scoop to drop spoonfuls onto the sheet.
- Bake: Bake the cookies for 9-12 minutes. Remove them from the oven when the edges just begin to turn a golden brown. The centers may look slightly underdone, but they will continue to set while cooling.
- Cool and finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, sprinkle the tops with flakey sea salt for an added pop of flavor. Repeat the process with any remaining dough.
Notes
- Using gluten-free rolled oats makes these cookies suitable for gluten-free diets.
- If the dough is too sticky to roll easily, using a cookie scoop and lightly flattening the dough works well.
- The cookies might look underbaked when removed from the oven, but they will firm up as they cool.
- Sprinkling flakey sea salt on top enhances the peanut butter and chocolate flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
