Inside: These peanut butter oatmeal chocolate chip cookies are mushy, chewy, flour-free, and gluten-free. One bowl and quick to make!
Recipe At-A-Look
- Components: Peanut Butter, Oats, Brown Sugar, Chocolate Chips, Egg, Baking Powder, White Sugar
- Prep Time: 10 minutes
- Makes: About 2 dozen cookies
My 4-Ingredient Peanut Butter Cookies are some of the widespread recipes on my web site, and these are slightly spin-off. What’s new:
- Brown sugar as an alternative of white so as to add a caramel-y taste
- A bit baking powder to present them a little bit of a raise
- Mini chocolate chips for apparent causes!
Components You Want
- Peanut butter: Each common and pure work
- Oats: Fast work higher with this recipe, however quaint is okay if that’s what you may have
- Brown sugar: This provides a pleasant caramel-y taste
- Chocolate chips: I like to recommend mini chips right here
- Egg: You too can make these with a flax egg (see directions in Recipe Card notes)
- Baking powder: Offers them slightly raise
- White sugar: You’ll use this to roll the dough balls in earlier than baking
The way to Make These Cookies
You solely want one bowl to make these cookies. Simply combine till every little thing is mixed and you’ve got a consistency you may roll.
Some pure peanut butters are thinner and drippier, so in case your batter appears moist, add oats a spoonful at a time till you get a texture you may type into balls and roll.
I like to make use of my OXO cookie scoop so all of the cookies are the identical measurement and so they bake evenly. Roll the balls in granulated sugar and make a criss-cross on the highest utilizing a fork.
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Questions You Would possibly Have
Are these cookies gluten-free?
Sure, the elements in these cookies are naturally gluten-free.
One catch: Although oats are naturally gluten-free, some oats are processed in the identical facility as gluten-containing elements. Shopping for oats that particularly say “gluten-free” can guarantee there isn’t any cross-contamination.
Are these cookies vegan?
They are often in case you use a flax egg and dairy-free chocolate chips. To make a flax egg: Mix one tablespoon floor flaxseed with three tablespoons water, stir, and let it sit for at the least 5 minutes to thicken. Use the combination instead of the egg on this recipe.
Can I make these peanut-free?
I’ve made these with sunflower seed butter, and so they work nice. The truth is, I’ve a separate recipe right here for SunButter “Kiss” Cookies.
What sort of peanut butter works finest?
I’ve made these with each common and pure peanut butter. Each work nicely. In case you are utilizing pure peanut butter with no added salt, combine in a few pinches of salt to the dough.
Get Extra Cookie Recipes
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Components
- 1 cup peanut butter (common or pure each work)
- 1 egg (or one flax egg; see recipe notice beneath)
- 1/2 cup oats (fast works finest)
- 1/2 cup brown sugar
- 3/4 teaspoon baking powder
- 1/4 cup mini chocolate chips (or 1/2 cup. ifyou need them super-chocolatey)
- 2 tablespoons white sugar (for rolling)
Directions
- Preheat oven to 350 levels.
- Combine all elements collectively in a medium bowl.
- Roll into 1-inch balls or use rounded teaspoons (I exploit a cookie scoop).
- Put white sugar in a small bowl and coat the balls with sugar earlier than putting onto ungreased cookie sheet.
- Press the tops of the cookies with the again of a fork twice to make a crisscross design.
- Bake for about 10-12 minutes or simply till the tops begin to look dry. (They might not look totally “performed” whenever you take them out of the oven however they are going to agency up as they cool, however keep mushy.)
- Cool 1-2 minutes, then take away from baking sheet and place on cooking rack.
- Retailer in an hermetic container and eat inside a number of days.
Notes
You should utilize a flax egg instead of the egg on this recipe. To make a flax egg, mix one tablespoon floor flaxseed with three tablespoons water. Stir to mix and permit it to take a seat at the least 5 minutes to thicken. Add to mixing bowl and mix with different elements.
Vitamin Data:
Yield: 24
Serving Measurement: 1
Quantity Per Serving:
Energy: 100Complete Fats: 6gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 8mgSodium: 71mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g
