These peanut butter chocolate chip cookies are seriously heavenly. They’re gluten-free, free from refined sugar and only contain 8-ingredients. The peanut butter pairs perfectly with the flavourful addition of a good quality dark chocolate.
It’s been a long time since I’ve experimented with baking cookies so I’m really happy with how these cookies came out. I pretty much tend to stick to the classic variety with butter and sugar etc, which is great to an extent but I think it’s always nice to have the option to choose healthier alternatives that are just as good if not better.
Why these peanut butter chocolate chip cookies are so good.
They’re gluten free and also free from refine-sugar. The inside is soft and chewy with the edges remaining slightly crisp.
They’re super easy to make. This recipe pretty much subscribes to my favourite baking technique of throwing everything into a bowl and mixing.
The only draw back to this recipe is that you will have to flatten the cookies which can take a bit of time if you want them all to be a similar shape. Although they taste very similar to traditional cookies, due to the lack of butter and sugar, they don’t spread.
Can I make these cookies without eggs?
For the most part yes. Adding 1 tsp baking powder to the oat flour then mixing in 3 – 4 tablespoons of milk when adding the peanut butter should do the trick. In this recipe, the eggs mainly work to add structure and “bind” the cookies in place. So just be aware that removing the eggs will make them slightly more fragile than your typical cookie.
On the note of ingredients – you can essentially use any peanut butter you like. I had raw peanuts that were nearing their best before date so I decided to make my own homemade peanut butter for this recipe. If you are buying it, I recommend one that is without palm oil and added sugar.
If you have any questions about particular ingredients and substitutes then don’t hesitate to ask below and I’ll respond as soon as I can.
Peanut Butter Chocolate Chip Cookies
Deliciously chewy, healthy cookies that only require 8 ingredients.
- 200 g (2 Cups) Rolled oats
- 2 tsp Baking soda
- ¼ Salt, Optional
- 480 g (2 Cup) Smooth peanut butter
- 240 ml (1 Cup) Maple syrup
- 2 Medium Eggs
- 2 tsp vanilla extract
- 200 g (7 oz) Dark chocolate, roughly chopped
Preheat oven to 180 C (350 F).
Add rolled oats to a high speed blender and blend for 10 – 20 seconds until a flour forms. Add oat flour, baking soda and salt into a bowl and stir together.
Add the peanut butter, maple syrup, medium egg and vanilla extract into the dry ingredients and fold until a cookie dough forms. Add chocolate chips or chunks (I used roughly chopped chocolate chunks).
Scoop a small 1 – 2 tbsp size of cookie dough and flatten them out to the shape that you want them to be. (Note: These cookies won't spread in the oven).
Bake for 7 minutes and carefully turn the baking tray around. Bake for another 3 – 5 minutes and remove from the oven once the edges are slightly browned.
2 Medium Eggs (UK) = 2 Large Eggs (US)