Within: These Peanut Butter Oatmeal Chocolate Chip Cookies are soft, chewy, flour-free, and gluten-free. One bowl and it’s quick to make!
Recipe at a glance
- Ingredients: peanut butter, oats, brown sugar, chocolate chips, egg, baking powder, white sugar
- Preparation time: 10 minutes
- It does: About 2 dozen cookies
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 flavor
- A little baking powder to give them a little lift
- Mini chocolate chips for obvious reasons!
Ingredients you need
- Peanut Butter: Both regular and physical work
- Oats: Quick work is best with this recipe, but old fashioned is fine if that’s what you have
- Brown sugar: This gives a nice caramel flavor
- Chocolate Chips: I recommend mini chips here
- Egg: You can also make them with a flax egg (see recipe card notes for instructions)
- Baking powder: It gives them a little lift
- White sugar: You will use it to roll the dough balls before baking
How to make these cookies
You only need one bowl to make these cookies. Just mix until everything comes together and you have a rollable consistency.
Some natural peanut butters are thinner and more runny, so if your batter seems wet, add oats a spoonful at a time until you get a ball-and-roll texture.
I like to use the OXO cookie scoop so all the cookies are the same size and bake evenly. Roll the balls in granulated sugar and make a cross on top using a fork.
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Questions you may have
Are these cookies gluten free?
Yes, the ingredients in these cookies are naturally gluten-free.
One catch: Although 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 that there is no cross-contamination.
Are these cookies vegan?
It can be if you use flax egg and dairy free chocolate chips. To make a flax egg: Combine one tablespoon of ground flaxseed with three tablespoons of water, stir, and let sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
Can I make these without peanuts?
I have made them with sunflower seed butter and they work perfectly. I actually have a separate recipe here for SunButter “Kiss” Cookies.
What kind of peanut butter works best?
I’ve made them with regular and natural peanut butter. Both work well. If using natural peanut butter with no added salt, mix a few pinches of salt into 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 if you want them super chocolatey)
2 tablespoons white sugar (for rolling)
Instructions
- Preheat the 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).
- Place the white sugar in a small bowl and coat the balls with sugar before placing them on parchment paper.
- Press the tops of the cookies with the back of a fork twice to make a criss-cross pattern.
- Bake for about 10-12 minutes or until the tops start to look dry. (They may not look quite “done” when you take them out of the oven, but they will firm up as they cool, but remain soft.)
- Cool 1-2 minutes, then remove from pan and place on a cooking rack.
- Store in an airtight container and consume 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 of ground flaxseed with three tablespoons of water. Stir to combine and let sit for at least five minutes to thicken. Add to the mixer bowl and mix with other ingredients.
Nutritional Information:
Production efficiency: 24
Serving Size: 1
Amount per serving:
Calories: 100Total Fat: 6 grSaturated Fat: 1 grTrans fats: 0 gUnsaturated fats: 4 grCholesterol: 8 mgSodium: 71 mgCarbohydrates: 10 grFiber: 1 grSugar: 6 grProtein: 3 gr
