Flourless Oatmeal Peanut Butter Chocolate Chip Cookies
Try this Flourless Oatmeal Peanut Butter Chocolate Chip Cookies recipe.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 30
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1/2 teaspoon baking soda
- 1 tablespoon pure vanilla extract
- 1/2 cup firmly packed brown sugar
- 1/2 cup light or reduced fat butter (or coconut oil)
- 1/4 cup granulated sugar (sub with coconut sugar for a hea
- 1/2 cup powdered peanut flour - i use this brand (or any p
- 1 cup quick oats (not instant) (use gluten free if neede
- 1 1/4 cups oat flour - i use this brand (or 1 1/3 cup oats gr use gluten free oats if needed)
- 1/3 easpoon salt (or to taste)
- 1/3 up chocolate chips of choice (i used dark)
- Carbohydrate 3.73026000010779 g
- Cholesterol 15.1841666666667 mg
- Fat 3.23458033333384 g
- Fiber 0 g
- Protein 0.246557000000511 g
- Saturated Fat 1.99511466666675 g
- Serving Size 1 1 cookie (10g)
- Sodium 25.2084666667434 mg
- Sugar 3.73026000010779 g
- Trans Fat 0.242752200000307 g
- Calories 45 calories
350F.Line a baking tray with parchment/baking paper; set aside. Whisk together the butter and sugars until smooth and creamy. Add peanut butter (or peanut flour in dry form) and mix until combined; add the egg and vanilla, mixing until well combined. Add the oats, flour, baking soda and salt to the top of the wet ingredients; mix them lightly first to combine them before folding them into the wet ingredients. Mix all ingredients together until the batter forms a cookie dough. Fold in the chocolate chips. Using a tablespoon, drop cookie dough onto the prepared tray (about 1-inch apart), and bake for 12-15 minutes, or until lightly golden and still soft in the center. Transfer cookies onto cooling racks.
Step-by-step
- Preheat oven to 176C
