Inside: These peanut butter oatmeal chocolate chip cookies are soft, chewy, flour-free, and gluten-free. One bowl and fast to make!
My 4-Ingredient Peanut Butter Cookies are one of the most popular recipes on my site, and these are a little spin-off. What’s new:
- Brown sugar instead of white to add a caramel-y flavor
- A little baking powder to give them a bit of a lift
- Mini chocolate chips for obvious reasons!
Ingredients You Need
- Peanut butter: Both regular and natural work
- Oats: Quick work better with this recipe, but old fashioned is okay if that’s what you have
- Brown sugar: This gives a nice caramel-y flavor
- Chocolate chips: I recommend mini chips here
- Egg: You can also make these with a flax egg (see instructions in Recipe Card notes)
- Baking powder: Gives them a little lift
- White sugar: You’ll use this to roll the dough balls in before baking
How to Make These Cookies
You only need one bowl to make these cookies. Just mix until everything is combined and you have a consistency you can roll.
Some natural peanut butters are thinner and drippier, so if your batter seems wet, add oats a spoonful at a time until you get a texture you can form into balls and roll.
I like to use my OXO cookie scoop so all the cookies are the same size and they bake evenly. Roll the balls in granulated sugar and make a criss-cross on the top using a fork.
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Questions You Might Have
Are these cookies gluten-free?
Yes, the ingredients in these cookies are naturally gluten-free.
One catch: Though oats are naturally gluten-free, some oats are processed in the same facility as gluten-containing ingredients. Buying oats that specifically say “gluten-free” can ensure there is no cross-contamination.
Are these cookies vegan?
They can be if you use a flax egg and dairy-free chocolate chips. To make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
Can I make these peanut-free?
I have made these with sunflower seed butter, and they work great. In fact, I have a separate recipe here for SunButter “Kiss” Cookies.
What kind of peanut butter works best?
I have made these with both regular and natural peanut butter. Both work well. If you are using natural peanut butter with no added salt, mix in a couple of pinches of salt to the dough.
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Ingredients
- 1 cup peanut butter (regular or natural both work)
- 1 egg (or one flax egg; see recipe note below)
- 1/2 cup oats (quick works best)
- 1/2 cup brown sugar
- 3/4 teaspoon baking powder
- 1/4 cup mini chocolate chips (or 1/2 cup. ifyou want them super-chocolatey)
- 2 tablespoons white sugar (for rolling)
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or use rounded teaspoons (I use a cookie scoop).
- Put white sugar in a small bowl and coat the balls with sugar before placing onto ungreased cookie sheet.
- Press the tops of the cookies with the back of a fork twice to make a crisscross design.
- Bake for about 10-12 minutes or just until the tops start to look dry. (They may not look fully “done” when you take them out of the oven but they will firm up as they cool, but stay soft.)
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.
- Store in an airtight container and eat within several days.
Notes
You can use a flax egg in place of the egg in this recipe. To make a flax egg, combine one tablespoon ground flaxseed with three tablespoons water. Stir to combine and allow it to sit at least five minutes to thicken. Add to mixing bowl and combine with other ingredients.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 100Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 71mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 3g
