February 1, 2016

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (no flour or butter)

Good morning...

I had a pretty crazy night last night! If you happened to see national weather on the news last night or this morning, you may have seen that Southern California had insane gale force winds! We had gusts up to 60 mph where I live. It caused our power to go out and I had to get ready by candlelight this morning. There are fallen trees all over San Diego and even snow towards the mountains. But let's start Monday off on a more positive note: Flourless Peanut Butter Oatmeal Chocolate Chip Cookies! :-)

I am a sucker for anything with peanut butter and chocolate. I think that's my favorite food group. But with peanut butter already having a high calorie content, I try to eat it in moderation. I created this recipe the other day to have a healthified peanut butter chocolate chip cookie I could eat a few of without feeling guilty.

They were all I could've hoped for. Chewy, peanut buttery, rich and chocolatey. With no flour, butter, or oil! Perfect for any of you gluten free readers out there.

And Greg loved them because he's a big fan of oatmeal chocolate chip cookies, so they were just a variation on those. And don't worry, you don't even notice the missing flour or butter.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies (no flour or butter)

Makes 20 cookies at 147 calories each with 4.4 grams of protein (not bad!)

1 cup creamy or chunky peanut butter (not natural; I used Skippy)*
2/3 cup packed dark or light brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (gluten-free if desired)**
1 teaspoon baking soda
2/3 cup chocolate chips (I used Ghirardelli bittersweet)


1. Preheat oven to 350 degrees F
2. In small bowl mix together the oats and baking soda; set aside.
3. In a large bowl beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a spatula, then gently fold in chocolate chips.
4. Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart, then BARELY flatten the top of the cookie with your hand. Or just use a cookie scoop and flatten a bit.
5. Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 16-20 cookies. Adapted from here.

*Natural peanut butter is much more runny in consistency and will likely result in a very flat cookie that spreads. If you try it, let me know.
**Quick oats may be too thin to give the cookies much shape. If you use them, you may need to add more oats.




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