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Flourless Peanut Butter Oat Cookies

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Flourless Peanut Butter Oat Cookies

Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl | Gluten Free + LowFODMAP + Egg Free Vegan Options

Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl | Gluten Free + LowFODMAP + Egg Free Vegan Options

I’ve said it once and I’ll say it a million more times because it’s always true, but I will come up with any and every reason to bake a batch of cookies. Cookies are always necessary, yes or yes?

The excuse for these flourless peanut butter oat cookies is that I wanted to play around with the idea of making a stop motion video which I posted a couple weeks back on my instagram. While those cookies were excellent (as are all peanut butter cookies) I just felt like I could do better with the recipe.

A few batched of peanut butter cookies later and here we are.

Sweet
Salty
Chewy
Magic

Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl | Gluten Free + LowFODMAP + Egg Free Vegan Options

These cookies were based off of one of the peanut butter oat bars I’ve shared in the past. It’s another simple, one bowl recipe that you can whip up in 30 minutes or less so it seemed like a great place to start. The ingredients we use for the cookies are essentially the same, but the amounts are slightly different.

A few notes about this recipe before you begin:

 Eggs: I’ve also played around quite a bit with making these egg free peanut butter oat cookies cookies using both aquafaba (chickpea water) and flaxseed eggs. Both would work as an alternative to eggs so feel free to swap those out if eggs aren’t apart of your diet. These pictures are actually of the cookies that used aquafaba. You’ll notice a few more cracks in the tops of your cookies made without actual eggs and they need to be handled with a little more care after cooking, but the taste is imperceptible.

Oats: For best results use rolled oats. Also make sure they’re certified gluten free oats if you need these to be gluten free/are making them for your friends who need to be gluten free. While oats are inherently gluten free they are often cross contaminated during the food chain supply making them unsafe for people who need to eat a strict gluten free diet unless they are certified & tested to be GF.

Peanut Butter: If you’re using a natural peanut butter that’s more oily than most, make sure you blot your cookie dough balls down with a paper towel before baking so they’re not greasy. Feel free to sub another nut butter in place of the peanut butter if that’s more your thing.

Add Ins: I add in chocolate chips in this recipe, but feel free to customise these cookies as you like. Add in raisins, cranberries, chopped nuts, coconut flakes in place of the choco chips or just leave them plain.

Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl | Gluten Free + LowFODMAP + Egg Free Vegan Options

And most importantly make sure you’ve got friends to help you eat these because if you’re anything like me then you’ll be tempted to finish them off by yourself!

Enjoy!

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Don’t forget to #asaucykitchen on instagram if you try these Flourless Peanut Butter Oat Cookies! I love seeing what you make with!  You can also post your pictures to our facebook page!

Flourless Peanut Butter Oat Cookies

Flourless Peanut Butter Oat Cookies made with only 7 ingredients + one bowl | Gluten Free + LowFODMAP + Egg Free Vegan Options

  • 1 cup smooth peanut butter | 250 grams
  • 1/2 cup brown sugar | 100 grams (can also use coconut sugar)
  • 1 teaspoon vanilla extract
  • 1 egg (see notes use aquafaba or a flax egg)
  • 3/4 cup certified gluten free rolled oats | 68 grams
  • 1 teaspoon baking soda
  • 1/4 cup dairy free dark chocolate chips | 45 grams
  • add a pinch of salt if the peanut butter you're using is unsalted
  1. Preheat your oven to 350°F/180°C and line or grease a large cookie sheet. Set aside while you prep the dough.

  2. In a medium sized mixing bowl use an electric mixer to cream together the peanut butter, sugar, vanilla extract, and egg until combined.

  3. Add in the oats, baking soda  and salt and beat well until the dry ingredients are evenly distributed. Use a wooden spoon or spatula to fold in the chocolate chips.

  4. Scoop out about 1.5 tablespoons of dough and roll into a ball. Place on the prepared cookie sheet and press down gently to flatten the cookie. Leave a couple of inches between the cookies. Bake for about 10 minutes or until the edges are golden. Bake an extra 1-2 minutes if you prefer crispier cookies. 

  5. Remove the cookies from the oven and let cool for a 10 minutes on the baking sheets before transferring to a cooling rack. If you’re using aquafaba or flax eggs let the cookies cool completely before handling. 

  6. Store at room temperature for up to a week and enjoy! 

To make flax egg: combine 1 tablespoon ground flax seed (or chia seeds) with 3 tablespoons cold water. Whisk until combined and place in the fridge for at least 10 minutes. When the ‘egg’ has thickened and gelled up it’s ready to use.

Aquafaba is the liquid found in cans of chickpeas. Three tablespoons of aquafaba = 1 egg. 

This post contains affiliate links.  I only post links for products I personally use and believe in. If you make a purchase on Amazon after clicking one of my links, I receive a small commission and the price you pay is not affected.  Thank you!

The post Flourless Peanut Butter Oat Cookies appeared first on A Saucy Kitchen.

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