Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

5 from 1 vote

Crispy on the outside; soft and chewy on the inside; full of creamy peanut butter flavour and melted chocolate chips!

Prep Time10

Cook Time15

Total Time25

Course: Cookies, Dessert, Snack

Cuisine: American

Keyword: Chocolate Chip Cookies, Flourless Oatmeal Peanut Butter Chocolate Chip Cookies, Peanut Butter

Servings: cookies

1/2 cup light or reduced fat butter or coconut oil
1/4 cup granulated sugar or sub with coconut sugar for a healthier alternative
1/2 cup firmly packed brown sugar
1/2 cup powdered peanut flour or any peanut butter
1 large egg
1 tablespoon pure vanilla extract
1 cup quick oats (not instant) use Gluten Free if needed
1 1/4 cups oat flour or 1 1/3 cup oats ground in a food processor until a flour forms; use Gluten Free oats if needed
1/2 teaspoon baking soda
1/3 teaspoon salt to taste
1/3 cup chocolate chips of choice - I used dark

Preheat oven to 176℃ | 350℉. Line a baking tray with parchment/baking paper; set aside.
Whisk together the butter and sugars until smooth and creamy. Add peanut butter (or peanut flour in dry form) and mix until combined; add the egg and vanilla, mixing until well combined.
Add the oats, flour, baking soda and salt to the top of the wet ingredients; mix them lightly first to combine them before folding them into the wet ingredients. Mix all ingredients together until the batter forms a cookie dough, Fold in the chocolate chips.
Using a tablespoon, drop cookie dough onto the prepared tray (about 1-inch apart), and bake for 12-15 minutes, or until lightly golden and still soft in the center. Transfer cookies onto cooling racks.

Store in an air tight container for up to 4 days - in our house, these are gone in the first 15 minutes!