Description
Flourless, healthier peanut butter‑oatmeal chocolate chip cookies made with just 5 core ingredients; naturally gluten‑free and dairy‑free.
Ingredients
- 2 large eggs
- 1 cup peanut butter
- ⅓ cup pure maple syrup
- 1½ cups rolled oats
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon sea salt
- ⅔ cup chocolate chips (optional)
Instructions
- Preheat the oven to 350 °F (177 °C) and line a large cookie sheet with parchment paper.
- In a mixing bowl, whisk the eggs until well-beaten.
- Add peanut butter and maple syrup; stir until combined.
- Stir in oats, baking soda, cinnamon (if using), and sea salt until a thick, sticky dough forms.
- Fold in chocolate chips, if using.
- Drop mounds of dough onto the prepared baking sheet (shape as desired).
- Bake for 9–12 minutes (typically around 10 minutes) until set.
- Let cool on the baking sheet for about 10 minutes before transferring to a wire rack (if desired) to cool completely.
Notes
- These cookies are naturally gluten‑free and dairy‑free.
- No mixer is needed—just one bowl and a spoon!
- To make them egg-free (vegan), omit the eggs—cookies will be denser but peanut butter flavor intensifies.
- You can substitute or add mix-ins like chopped nuts, dried fruit, or different chocolate chips.
- Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 3 months.
Nutrition
- Serving Size: 1 cookie (of 12)
- Calories: 279 kcal
- Sugar: 9 g
- Sodium: 232 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg
