Chocolate Peanut Butter Oatmeal Cookies – No Butter & No Flour! What?!!

unnamed (1) unnamed

Like many of my girlfriends, I have a weakness for peanut butter.  Combine that with chocolate and you’ve got a match made in heaven.  Last week, my peanut butter and chocolate cravings were getting a little out of control.  I bought a bag of six from Whole Foods and wolfed them all down within two days.  Now I know I’m pregnant and I did pass my glucose test but I felt like I needed to make a healthier option.  I came across this recipe as I was browsing online.  I was skeptical as to how they would taste seeing that it was flourless and made without butter.  I gave it a go anyways and I’m so glad I did.  It was one of the most delicious and satisfying peanut butter and chocolate chip cookies I have ever had!  Not only were these a ‘healthier’ option, but they seriously took little to no time to bake!  That’s a huge bonus for me as patience is not exactly my best virtue. Since these were such a huge hit when I shared it with family and friends, I figured I’d share the recipe here on the blog as well. =)  Hope you enjoy them as much as I do!  nom nom nom!!!

Ingredients
  • 1 cup creamy or chunky peanut butter (not natural)
  • 2/3 cup packed dark 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
Instructions
  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 wooden spoon, 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. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
  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.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s