nic

Flour-Free Oatmeal Peanut Butter Chip Cookies

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Junk food weakness…GO!  Chocolate? Ice Cream?  Pie? Cake? Jelly Beans perhaps?  Me….well, I am a cookie girl!  I’ll take a nice soft chocolate chip cookie fresh out of the oven PLEASE!  If you add in a twist of peanut butter, I’ll really be your best friend.  Well, since NOT all cookies are created equal, I find complete satisfaction in creating my own.  Being able to monitor the sugar-load and flour content is a real beautiful thing.  So….here we have a recipe that I basically have done before in a sandwich form, but decided to keep the same formula and make it chocolate chip style. I’ve done them for breakfast with a Greek yogurt, packed in school lunch and dessert too. If there are allergies around, just sub in some soy nut butter.   Bonus – they freeze beautifully!!!

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Recipe Rating

  • (1 Rating)

Ingredients

  • 5 tablespoons coconut oil melted
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla
  • 4 cups quick cooking oats
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup organic smooth peanut butter
  • 1/2 cup chocolate chips

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl mix oats, salt, cinnamon & baking powder with a fork.
  • 3. In a medium-sized bowl whisk coconut oil, vanilla, maple syrup and 1/2 cup peanut butter.
  • 4. Combine all together and mix again. (Will and should appear crumbly)
  • 5. Lightly spray a cookie sheet. Using an ice cream scooper, spoon out mixture into balls and press down gently into patty like formations.
  • 6. Gently add about 4-5 chocolate chips into each cookie pressing down. (You could mix them into the batter, but my kids like to see the chocolate surfaced!)
  • 7. Bake for 12-15 minutes until the edges are starting to brown.
  • 8. Let cool and remove from tray. Enjoy.

Instructions

  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl mix oats, salt, cinnamon & baking powder with a fork.
  • 3. In a medium-sized bowl whisk coconut oil, vanilla, maple syrup and 1/2 cup peanut butter.
  • 4. Combine all together and mix again. (Will and should appear crumbly)
  • 5. Lightly spray a cookie sheet. Using an ice cream scooper, spoon out mixture into balls and press down gently into patty like formations.
  • 6. Gently add about 4-5 chocolate chips into each cookie pressing down. (You could mix them into the batter, but my kids like to see the chocolate surfaced!)
  • 7. Bake for 12-15 minutes until the edges are starting to brown.
  • 8. Let cool and remove from tray. Enjoy.

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  • Average Rating

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