Flourless Chocolate Chip Peanut Butter Cookies
(from Peachblossm’s recipe box)
looks yummy.
Source: http://sallysbakingaddiction.com/2014/03/23/flourless-peanut-butter-oatmeal-cookies/
Prep time: 40 minutes
Cook time: 11 minutes
Categories: cookies, healthy, peanut butter
Ingredients
- 2/3 cup (58g) old-fashioned rolled oats*
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold* (see notes)
- 6 Tablespoons (90g) light brown sugar (see notes)
- 1/2 cup (90g) semi-sweet or dark chocolate chips
Directions
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In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you’ll have to use some arm muscles. Fold in the chocolate chips.
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Chill the cookie dough for 30 minutes.
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eheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.
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Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
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Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.