PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: around 20 cookies
If you love treats but are allergic to dairy, then these peanut butter oatmeal chocolate chip cookies are going to be your best buddy. It is made without flour or dairy. Make sure to whip up a big batch because everyone will enjoy these thick, chewy, dairy-free, and gluten-free cookies. Freaking good, these will surely be gone in a blink!
I enjoy gluten-free cookies. I love sweets and treats. I can’t live without them! But getting older means moderation. My mom is a diabetic, it runs in the family, and I am afraid that If I do not take things in moderation, I would develop the same thing that my mom has. Even if it means that I have to cut down on my favourite thing in the world – sweets! Thank goodness for recipes like this I can still enjoy tasty treats without feeling guilty. These peanut butter oatmeal chocolate chip cookies are not your regular cookies but are great in their way.
1 c. creamy all-natural peanut butter (only ingredients should be peanuts and salt)
1 c. gluten-free rolled oats
1 tbsp vanilla extract
1 c. semi-sweet chocolate chips
1/2 c. pure maple syrup
1/8 tsp sea salt
1/2 tsp baking powder
How to make Peanut Butter Oatmeal Chocolate Chip Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place the peanut butter, maple syrup, eggs, and vanilla in a bowl. Mix well until blended.
Step 3: Mix the oats with baking powder and salt in another bowl.
Step 4: To the wet ingredients, add the dry ingredients and mix well until incorporated. Then, fold in the chocolate chips.
Step 5: On a non-stick baking sheet, drop the batter into cookie shapes. Place in the preheated oven and bake for about 8 to 13 minutes or until the middle of the cookies are completely cooked.
YIELD: 20 SERVING SIZE: 1
Amount Per Serving: CALORIES: 163 TOTAL FAT: 10g SATURATED FAT: 3g TRANS FAT: 0g UNSATURATED FAT: 6g CHOLESTEROL: 19mg SODIUM: 96mg CARBOHYDRATES: 17g FIBER: 2g SUGAR: 11g PROTEIN: 4g
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