Inside: These peanut butter oatmeal chocolate chip cookies are comfortable, chewy, flour-free, and gluten-free. One bowl and quick to make!
Recipe At-A-Look
- Elements: 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 one of the crucial widespread recipes on my web site, and these are somewhat spin-off. What’s new:
- Brown sugar as a substitute of white so as to add a caramel-y taste
- Slightly baking powder to offer them a little bit of a elevate
- Mini chocolate chips for apparent causes!
Elements 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’ve gotten
- Brown sugar: This provides a pleasant caramel-y taste
- Chocolate chips: I like to recommend mini chips right here
- Egg: You can even make these with a flax egg (see directions in Recipe Card notes)
- Baking powder: Offers them somewhat elevate
- White sugar: You’ll use this to roll the dough balls in earlier than baking
Tips on how to Make These Cookies
You solely want one bowl to make these cookies. Simply combine till all the things is mixed and you’ve got a consistency you’ll be able to 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’ll be able to kind into balls and roll.
I like to make use of my OXO cookie scoop so all of the cookies are the identical measurement they usually 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 May Have
Are these cookies gluten-free?
Sure, the components 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 components. Shopping for oats that particularly say “gluten-free” can guarantee there isn’t any cross-contamination.
Are these cookies vegan?
They are often for those who 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 very 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, they usually work nice. In truth, 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 effectively. If you’re utilizing pure peanut butter with no added salt, combine in a few pinches of salt to the dough.
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Elements
- 1 cup peanut butter (common or pure each work)
- 1 egg (or one flax egg; see recipe be aware 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 components 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 inserting 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 “finished” if you take them out of the oven however they may agency up as they cool, however keep comfortable.)
- 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 use 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 very least 5 minutes to thicken. Add to mixing bowl and mix with different components.
Diet Data:
Yield: 24
Serving Dimension: 1
Quantity Per Serving:
Energy: 100Whole Fats: 6gSaturated Fats: 1gTrans Fats: 0gUnsaturated Fats: 4gLdl cholesterol: 8mgSodium: 71mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g