Elizabeth 
A “healthy” cookie, without flour or butter? Why, yes! Thanks for asking! Look no further, this is YOUR cookie. These are seriously good! And even a bit good for you, too.
When my mom started on the gluten-free diet recently, I knew I wanted to come up with some kind of cookie that she could still enjoy. After all, my mom and I would definitely agree that dessert is one of the major food groups 😉 So when my parents invited us to a picnic with some of their friends during the summer, I immediately got to work creating a fabulous cookie that she could still enjoy.
After testing and tweaking this recipe at least 5 times, I am confident to say that I have created a pretty darn perfect, healthier cookie. My mom loved them! (and since the picnic has requested at least a few batches of these over the last few months) A few of her other friends, and our neighbor who has also gone gluten-free, were raving about them as well. And don’t let me forget my parent’s sweet friend and neighbor who is allergic to butter, and hasn’t had a cookie in a long time. Guess what? She LOVED these too! 🙂
This is such a great recipe to make. Totally quick and easy to throw together, and requiring only a few ingredients. I bet you already have most of these in your kitchen, with the possible exception of the skippy peanut butter. If you don’t have it, make sure to add it to your grocery list, because it really does make the difference in how these turn out. I promise! (I have tried this recipe using regular natural peanut butter, and the batter turned out too sticky and grainy. And when baked, they were still good, but just lacking a little something.) I think the addition of the palm oil in the skippy natural peanut butter is what helps to make the batter silky smooth, and the cookies simply irresistible.
Adding the oats…. and beating the eggs.
I love that these cookies can be easily mixed by hand. No need to drag out the mixer this time. Just grab your whisk and a little elbow grease 🙂 And smell that peanut butter! YUM!!!
Okay, so when it all comes together, it will look like this. Oh my! I mean, doesn’t the batter just look like something you should take a spoon to? Look at that! Well, if you must try a little, go ahead. (I won’t tell :))
I prefer to use a cookie scoop so that my cookies are all the same size. If you don’t have one you can always use a teaspoon.
A little scoop of heaven 🙂
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups light-brown sugar packed
- 2 cups peanut butter (Skippy Natural Creamy)
- 3 1/2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Stir together oats, baking soda, and salt in a small bowl and set aside.
- Beat eggs in a large bowl by hand with a metal whisk, then add sugar and whisk again. Add peanut butter and vanilla and mix until smooth.
- Add oat mixture to wet ingredients and stir together until combined, using a rubber spatula or large metal spoon, then stir in chocolate chips.
- Working with about 2 teaspoons of batter at a time, (or using a 2 teaspoon cookie scoop), shape cookies into balls and place about 2 inches apart on baking sheet lined with parchment paper. Bake for 7-9 minutes, until set and slightly browned. Do not over bake.
- Cool for 5 minutes on baking sheet and then transfer to a wire rack to cool completely.
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