Peanut Butter Oatmeal (flourless) Chocolate Chip Cookies

By Niecer

Perfect for people who are explicitly in love with peanut butter. Because they contain no butter of flour, they’re packed with true peanut butter flavor! Plus they bake up thick, chewy, and soft with slightly crispy edges (the way a cookie should be)! Nutrition Information
Serving size: 1 cookie Calories: 147 Fat: 8.7g Carbohydrates: 14.4g Sugar: 10.5g Fiber: 1.5g Protein: 4.4g

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

Preparation

Step 1

Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
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.
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.
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.