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

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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.

Peanut Butter Cookies with Blackberry Jam

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I was craving peanut butter cookies again but wanted to switch it up a bit from the typical fork printed ones.  So when I saw this recipe, it got me really excited to make them.  They were super easy to make and it was absolutely delicious!

Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder (recommended: Hershey’s)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup blackberry jam
Directions
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.

Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.