Peanut Butter Oatmeal Chocolate Chip Cookies

5 from 1 vote

Peanut Butter Oatmeal Chocolate Chip Cookies

Vegan, gluten-free, soft-baked Peanut Butter Oatmeal Chocolate Chip Cookies are perfect for an after school snack with a glass of your favourite non-dairy milk.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings:

Author: Gwen Leron

Ingredients

2 tablespoons ground flax seeds
6 tablespoons water
1 cup natural, smooth peanut butter (see note below)
3/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup oat flour
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips

Instructions

Preheat oven to 350ºF.
Line 2 cookies sheets with parchment paper.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, add the peanut butter, coconut sugar, vanilla extract, and flax eggs. Stir to combine.
In a medium bowl, whisk the oat flour, rolled oats, baking powder, and salt together.
Add dry ingredients to wet ingredients and stir until combined.
Fold in the chocolate chips.
Scoop out cookie dough using a tablespoon, roll each portion into a ball and place onto cookie sheets. You can also use a medium-sized cookie scoop, see image above. Flatten each cookie slightly. These cookies will not spread much while they bake.
Bake for 10 minutes and be sure to not over bake! (see note below)
Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place each onto a cooling rack.

Notes

Be sure to use runny, natural peanut butter for this recipe. The ingredient list should just have one ingredient: peanuts, and nothing else.
Brown sugar can be used instead of coconut sugar.
Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
This recipe will NOT work with coconut flour.
Be sure to not over bake your cookies, keep a close eye on them because the bottoms can burn very quickly.
Your cookies may seem under baked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
Feel free to make your cookies larger or smaller. This recipe will make you 20 cookies if you use a medium-sized cookie scoop, (medium scoops equal 1.5 tablespoons). If you use a tablespoon, scoop out a little more than a tablespoon for each cookie to make 20.
Nutrition info is based on 1 of 20 cookies and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition