Peanut butter oatmeal dark chocolate chip cookies (gluten-free, dairy-free, refined sugar free)

On first bite, I was so excited about sharing these cookies/this recipe I was like a panting puppy, or at least a preschooler.  Then we went on vacation, and even though I’d loaded a blank draft up with images with intent to write a few quick notes, sharing didn’t happen. Of course when we got back, I had to bake another batch, to remind myself of the many and specific notes of yumminess. Of course.

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Batch two did indeed bring back the near giddy satisfaction that comes with something that is so simple, so quick, delicious, and so fun to create, bonus being the ingredients are rather wholesome.  Only, round two I couldn’t resist a tweak or two; the main change was using 1/2 cup chickpea flour instead of the brown rice and tapioca flours blend I tried the first time. I cut back on the honey just a bit, too. With those two alterations the results were…pretty much the same. Maybe even better. But honestly, the two versions are so equal in taste, I really think the best way to choose is just by what’s on sale or in your pantry already. Even better, you can dive in and play while feeling pretty happily secure of good results. I mean, really– dark chocolate and peanut butter, right?

 

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Two trials of the same cookie, each appearing just the same (can you tell which is which in the pictures?) naturally leads to thoughts of more trials. I used Madhava’s scrumptious banana honey in both batches, an unexpected treat that does lend a very subtle bit of banana whimsy, but any honey will deliciously do. Next time, though, maybe maple syrup? Or just a tablespoon or two? And next next time, I was thinking I could lose the egg, and probably add some flax meal.  Though, thinking along those lines, I fear I’d be creeping too close to mimicking this celebrated and awesome cookie from Texanerin, so there’s that.

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These cookies are not the absolute healthiest cookie I’ve ever made. They aren’t the very most sugar free, being a little more liberal with honey and a little more loaded with nut butter than I often am, and certainly welcoming of chocolate chips.  They are also far from indulgent relative to “typical” cookies, and they seriously taste just as good and better, to me. Normally one wouldn’t use “cake-like” as a positive regarding chocolate chip cookies, but these have a pillowy softness with a just crisp outside that is perfect. Bottom line, when I am in the mood for a peanut butter chocolate chip cookie kind of treat, this is (for now) going to be my go-to recipe, without the butter or sugar and oh so good. Enjoy!

 

Peanut butter oatmeal dark chocolate chip cookies (gluten free, dairy free)

  • 1 cup natural peanut or almond butter
  • 1/3 to 1/2 cup honey (I used Madhava banana flavor, but any honey will be blissful)
  • 1/2 tsp baking soda
  • dash salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup oats
  • 1/2 cup chickpea flour (OR ¼ cup brown rice flour and ¼ cup tapioca flour)
  • ½ cup dark chocolate chips

 

  1. Preheat oven to 350 F. Line cookie sheet with silpat or parchment paper.
  2. In a large mixing bowl, combine peanut butter, honey, baking soda, salt, vanilla and egg. Stir in oats and flour(s). Fold in chocolate chips.
  3. Drop spoonfuls of dough on the cookie sheet approximately one inch apart and lightly flatten the tops.
  4. Bake for 10-12 minutes or until cookies start to turn light golden brown. Allow to cool a few  minutes before removing to cool completely.

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