Peanut Butter Oatmeal Cookies
These soft and chewy peanut butter oatmeal cookies are easy to make in one bowl with just 9 simple ingredients! Made with oat flour and maple syrup these cookies are refined sugar-free, gluten-free and oil-free.
Servings: 15 cookies
Equipment
Ingredients
- ½ cup drippy natural peanut butter I like 365, Trader Joes or Crazy Richard’s
- ½ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup old fashioned rolled oats
- ½ cup oat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips I used Lily’s
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Add peanut butter, maple syrup, egg and vanilla extract to a medium mixing bowl. Whisk to combine until smooth.
- Add oats, oat flour, baking soda and salt to the wet ingredients. Stir to combine.
- Add chocolate chips.
- Using a cookie scoop, scoop dough onto the prepared cookie sheet. Press cookies down slightly.
- Bake for 10-12 minutes until golden on the bottom.
- Let cool for a few minutes then transfer to a wire cooling rack.
Notes
- Swap the peanut butter: If you have a peanut allergy or just aren't a fan of peanut butter you can swap it with almond butter, cashew butter, sunflower seed butter or tahini.
- Storage: You can store these cookies in a covered container on the counter for 2-3 days, in the fridge for up to one week or in the freezer for up to 3 months.
Nutrition
Serving: 1 cookie | Calories: 152kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 95mg | Fiber: 5g | Sugar: 7g