Flourless Peanut Butter Oatmeal Cookies
This recipe has been adapted from Sally’s Baking Addiction
This is a great one to cook with your kids but does require adult supervision
- 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
- 4 Tablespoons of honey
- 1/2 cup (90g) semi-sweet or dark chocolate chips
(in the original recipes, instead of honey Sally used 6 TBL of brown sugar)
- 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 honey with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending on how thick and/or cold your peanut butter is, you’ll have to use some arm muscles. Fold in the chocolate chips.
- Chill the cookie dough for 30 minutes.
- Preheat oven to 177°C. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto a 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.
- Bake for 9-10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispier cookies, bake for up to 11-12 minutes. You can 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!
- 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!