Well, I told you I would make some more cookies, and I never tell a lie. Well, maybe the occasional white lie, but certainly no lies when it comes to cookies.
I was, however, momentarily diverted while we made our first beach trip of the season this week! K-fer got his first mouthful of gravelly sand, and badly wanted to go back for more…I think I’m going to be one of “those” who carts along a pack and play on the next trip to the beach :)
These flourless cookies started as an experiment since I wanted a filling, nutritious snack to bring to my gluten intolerant sister who just had a baby and shouldn’t have to worry about making her own snacks for quite some time. I didn’t have any fancy gluten free flours though, so it had to be completely flourless, which I was skeptical about, both in terms of texture and taste.
Turns out I needn’t have worried! These hold together perfectly, stay chewy the way I like, and actually taste just like a peanut butter oatmeal chocolate chip cookie should taste! Even if you don’t have to avoid flour they’re worth a try, and Chelsea told me she made another batch immediately after the ones I brought ran out!
It doesn’t get much easier than one bowl, with all the ingredients thrown together at once! If you need them gluten free, just double check your oats and make sure they’re gluten free…some oats are cut with wheat, so you want to look for ones that actually state they are gluten free.
Aren’t the polka dots cute? I want a dress like this. I actually have one, but wore it too many times pregnant and it no longer fits nicely non-pregnant…who woulda thought, right?
But I digress. I always seem to do this thing where I buy peanut butter on sale like a crazy person since it is one thing I’m picky about buying brand name, and end up with several kilograms needing to be used up and going crazy on peanut butter baking, so I’m happy to have one more peanut butter recipe in the repertoire.
Thanks to our new little deep freezer we don’t have to eat all this peanut butter goodness as quickly as usual, but be forewarned, there may be a bit of peanut butter trend in upcoming recipes. Also, because I like to throw chia seeds in all kinds of things, I added 2 tbsp to these for myself, so feel free to do the same or don’t be crazy like me, all “I can make these cookies healthy” and such. Or DO be crazy like that but add ground flax seed. Or spinach. No, that would be too crazy, don’t do that. Maybe peanuts?
- 2½ cups oats
- ¼ cup brown sugar
- ¼ cup white sugar
- ½ cup peanut butter
- ⅓ cup coconut
- 1 tsp baking powder
- 2 eggs
- 4 tbsp butter, softened
- 1 tsp vanilla
- ½ cup chocolate chips
- 2 Tbsp chia seeds or ground flax seed (optional)
- Preheat oven to 350 degrees.
- Combine all ingredients except chocolate chips and blend thoroughly.
- Stir in chocolate chips.
- Drop onto baking sheet about 1″ apart (they don’t spread much while baking), and bake 12-15 minutes. Let sit on cookie sheet for a couple minutes before transferring to racks to cool completely.
Recipe loosely adapted from Carrots ‘n’ Cake.