I hate snow. I hate that it is cold and I hate that I ALWAYS fall. It sucks. With all of that out there, I gotta say, I do kind of love being snowed in.
Let’s go back in time to a few weeks ago when there was a crazy blizzard about to hit NYC. Before any event such as a blizzard, I make sure to prepare with the proper provisions. Those provisions being beer, wine, and baking supplies. Remember how I just said that I love being snowed in? Well, that’s because being snowed in is the perfect excuse to lock myself in my apartment and spend the day baking, drinking, and just vegging out in front of the tv.
When that blizzard hit, I knew it was going to be bad, possibly multiple days of being snowed in, so I didn’t want to bake something that would make me feel like I gained a zillion pounds. That is when I found these awesome looking flourless AND butterless cookies.
I am not usually one to try out “healthy” versions of baked goods. Too many times have I been disappointed by the outcome. But these cookies looked so good, I couldn’t resist and you know what, they lived up to my expectations.
These cookies are filled with peanut buttery goodness and crazy DELISH – especially when still warm from the oven. There is one thing I would change the next time I make them, I will make sure to have creamy peanut butter on hand. At the time I only had chunky in the apartment, no idea who bought it because I am a strictly creamy peanut butter eater, but I used it anyway. I needed these cookies and honestly, they were still great, but I bet creamy would make them just bonkers awesome.
Although this recipe was pretty perfect on its own, I changed a few things that possibly made them even better. First, I used chocolate chunks instead of chips. This is a personal preference. I am a huge supporter of chunks in cookies, something about the way they melt a little give any type of cookie an added level of deliciousness. The other tiny change I made was adding some sea salt to the top of the cookies. This adds a hint of salt to the cookies and helps bring out the rest of the flavors.
Now, go forth, try these out, they are too easy and too good not to try them!
Flourless PB Oatmeal Cookies
Equipment
- Stand or Hand Mixer (not necessary but helpful)
- Mixing Bowl
Ingredients
- 1 cup Creamy Peanut Butter no stir kinds work best
- ⅔ cup Brown Sugar
- 1½ tsp Vanilla Extract
- 2 large Eggs
- ⅔ cup Rolled Oats
- 1 tsp Baking Soda
- ⅔ cup Chocolate Chunks (or chips)
- Sea Salt for Sprinkling
Instructions
- Preheat oven to 350F
- Combine oats and baking soda in a small bowl.
- Using a hand or stand mixer beat peanut butter, brown sugar, eggs, and vanilla until smooth, approximately 3 minutes. Add in dry ingredients and combine with a wooden spoon.
- Gently fold in chocolate chunks and any other add-ins you would like! Other fun ideas could be dried fruit, peanut butter chips, or nuts.
- Shape the dough into 2-inch balls, either by hand or with a scoop, and place onto cookie sheet about 2 inches apart.
- Before placing the cookies in the oven, I recommend using 3 fingers to flatten, ever so slightly, the tops of each cookie – this is because the cookies won't flatten or spread much on their own – make sure to dampen your hand either under the kitchen faucet or with a bit of cooking spray.
- Sprinkle a little sea salt on top of each cookie.
- Place cookies in the oven and bake for 9-11 minutes, remove when the edges begin to turn golden. The cookies will continue to cook once they are removed from the oven, so I like to make sure they look a little undercooked in the middle, this keeps them soft and chewy. Cool in the pan for a few minutes before transferring to a wire rack where they can cool completely.
Thank you for this recipe 🙂
These look good!!