If ever there was a "healthy cookie" these would be it. On my quest to make cookies, I discovered we had very little flour, sugar, and butter. All of which are pretty standard to a typical cookie. Since we live a good distance from our grocery store now, I made do with what I had. Enter in a plan for some flour free, egg free, peanut butter cookies.
So I talked about what these cookies don't have, but lets talk about what they do have. For these, I turned to old fashioned peanut butter and oats! I have a mixture of rolled oats, and oats ground into a flour. I chose this mixture to achieve more of a cookie texture as opposed to a no bake bar.
Peanut Butter Oatmeal Cookies
- 1 cup chunky natural peanut butter
- 2/3 cup packed dark brown sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 3/4 cup rolled oats (gluten-free if desired)
- 1 teaspoon baking soda
- 2/3 cup chocolate chips
- Preheat oven to 350*F. Place 1/2 cup of oats in food processor and pulse until just barely ground.
- In small bowl mix together the ground oats, remaining rolled oats and baking soda; set aside.
- In a larger bowl mix peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth.
- Mix in dry ingredients and then gently fold in chocolate chips.
- Roll dough into 2 inch balls. Place onto cookie sheet 2 inches apart. The cookies may not be as round in shape or flatten to a typical cookie shape while baking but that's okay.
- Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. Gently, flatten the tops of the cookies with a fork. They may look slightly underdone but will continue cooking as they cool.
- Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.