Peanut Butter-Oatmeal Chocolate Chip Cookies Recipe (gluten-free)

Tonight, after two days of shoveling snow, I decided to reward myself with a small batch of cookies.  Of course, I didn’t want to blow my whole diet or eat something terribly unhealthy, so I tossed together this easy gluten-free cookie recipe.  It ended out making 10 cookies, using a 2 tbs size scoop.  With all the chewy oatmeal in them, along with protein from the peanut butter & egg, I was quite satisfied with two.  I even got my chocolate fix to boot.

I tried to keep these pretty simple.  I didn’t add any flour or butter, peanut butter would handle their jobs.  The egg would help hold them together, add moisture and some sheen.  A little salt & vanilla for taste & chocolate…well, because I want chocolate.

Peanut Butter-Oatmeal Chocolate Chip Cookies Recipe

5 from 8 votes

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Course: Dessert

Prep Time: 7 minutes

Cook Time: 12 minutes

Servings: 10

Calories: 142kcal

Author: Robin Gagnon

Ingredients

• 1/3 cup natural creamy peanut butter if using crunchy add a tbs.
• 1/3 cup light brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp Kosher salt
• 1 large egg beaten
• 1 cup old fashioned oats
• 1/3 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Cream together the peanut butter, sugar, vanilla and salt.
• Add egg and mix well, then stir in oats, until well coated.
• Add the chocolate chips and fold in until evenly distributed.
• Drop 2 tbs size scoops of the cookie dough onto non-stick or coated baking sheet. (for uniform scoops with tidy look, use melon baller or other round scoop coated with non-stick cooking spray)
• Bake for approximately 12 minutes. Bottoms will be lightly browned and tops will have sheen.
• Place on rack to cool.

Nutrition

Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Fiber: 1g

These made me officially discover that, I WILL WORKOUT FOR COOKIES.    Just sayin’ 🙂

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