Friday, March 15, 2019

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

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Last week we had a horrible, deathly cold. Usually when you have a cold, you are lucky enough to be able to say, "oh, it's just a sniffle". 

Not so lucky this time. I will consider myself lucky if I get rid of this cough and get my voice back a month from now. 

I was the last victim the cold took, so while Samuel and the kids were suffering, I was making cookies. "Good thing I've been taking my prenatal vitamins! I think they're keeping me from getting sick at all this time!" I said to myself, whistling as I worked. 

Several days later, Samuel emerged from the couch and croaked, "Where are those cookies?"





The cold had finally caught me, and I was about half dead at that point, but being the loving wife that I am (and also being pregnant and hungry) I made him a new batch. 

Speaking of being pregnant, look at this. My belly is getting so huge, it's protruding into my photos:





Anyway, about these cookies. They are actually pretty much the same as these gluten free oatmeal cookies I posted a while back, except I added peanut butter. I really didn't change anything else. I was feeling adventurous and it just happened to work out.

I love making cookies exclusively with oats and no wheat. It gives the cookie such a great oaty flavor. You can buy oat flour or you can just grind oats in the food processor to make your own oat flour!

Enjoy!







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    • Flourless Peanut Butter Oatmeal Chocolate Chip Cookies 
    • Makes about 20 cookies

    • 1 stick (1/2 cup) softened butter
    • 1/2 cup creamy peanut butter
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1 cup rolled (old fashioned) oats (you can buy gluten free oats here)
    • 1 1/2 cup oat flour (you can buy gluten free oat flour here or you can just grind about 2 cups of oats in your food processor until they are the consistency of flour!)
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 3/4 cup chocolate chips (you can find the ones I use here)


    • Preheat oven to 350ºF.
    • Combine the butter and peanut butter until smooth. Add the sugars and mix until well combined. Add the egg and vanilla and mix well.
    • Combine the oats, oat flour, salt, soda, and cinnamon and add to the wet ingredients mixing until combined. Stir 1/2 cup of the chocolate chips into the dough, reserving 1/4 cup to press into the tops after they are baked (I just do that because I like how they look with melty chocolate chips on top, but you can certainly stir the entire 3/4 cup into the dough if you prefer!).
    • Form balls of dough about 2 tablespoons each. Place on an ungreased cookie sheet about 2 inches apart from each other and press each ball lightly with a fork. 
    • Bake for about 7 minutes. Lightly press the remaining chocolate chips into the tops of the cookies and allow to cool for a few minutes before removing from the pan. 




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