Flourless Peanut Butter Chocolate Chip Cookies

These healthy Flourless Peanut Butter Chocolate Chip Cookies are small, but don't don't let the small size fool you, because these little gems pack a powerful, flavorful peanut-chocolate punch in these thick soft, dense peanut butter oat cookies.

No Butter & Naturally Sweetened too!  But I must warn you, they are very addicting and scrumptious!  It's hard to believe there is NO FLOUR in these! Great healthy sweet snacks!

Seriously... I swear I ate the whole batch of these Flourless Peanut Butter Chocolate Chip Cookies. I could eat these every day for the rest of my life and be happy.  As long as chocolate and peanut butter are involved, it's hard not to be happy, don't you think? 🙂

After I made the cookies, I opted to keep my cute little cookies in the fridge in a ziploc bag, as a futile attempt to hide them from ME.  If you are a sweets/chocoholic addict-freak like me, you don't EVER forget where all the chocolate stash is in your house.

Ingredients You Need

• 1 - ½ cups all-natural creamy or crunchy peanut butter I used Jif Natural Crunchy
• ½ cup honey
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ teaspoon baking soda
• ⅓ cup GF quick-cooking oats or regular quick-cooking oats for gluten free use gluten free oats.  
• 1 cup semi-sweet chocolate chips
• optional, can add chopped peanuts for extra crunch if desired.

How to Make Flourless Peanut Butter Chocolate Chip Cookies 

1. Preheat oven to 350° and prepare a baking sheet by spraying with non-stick spray or line with parchment paper.
2. In a large bowl, using mixer on low-to-medium speed, mix peanut butter, honey, vanilla, eggs, oats and baking soda until smooth and well combined. Fold in chocolate chips. Dough will be a little sticky, that's how it's supposed to be.
3. Use a small cookie scoop to drop the cookie dough onto the prepared baking sheet. You can leave as is in the cookie scoop shape or pat down very lightly, depending how you want your cookies to look.
4. Bake cookies for 8-10 minutes until puffed and lightly golden brown on edges. (Rotate baking pan halfway through baking time).
5. Cool cookies on the cookie sheet for at least 10 minutes to set up, then transfer to a wire rack to cool completely.
6. If you want to make these cookies larger, increase time to 12-14 minutes or until puffed and lightly golden brown on edges.

Don't judge me, I'm weak, but at least these Flourless Peanut Butter Chocolate Chip Cookies are healthy!  Also, you can also keep them in the freezer if you want to.  Maybe that's the plan next time!? 🙂

Anyways, here is the recipe, gluten-free if you wish and these are freakin' good.  Happy Baking!

More Healthy Cookies!

• Healthy Dark Chocolate No-Bake Cookies
• Flourless Jumbo Peanut Butter Monster Cookies! {Healthy}
• Healthy Strawberry Banana Oatmeal Cookies
• Sugar-Free Oatmeal Butterscotch Cookies
• 17 Tempting Peanut Butter Cookies

Flourless Peanut Butter Chocolate Chip Cookies! Gluten-free option + No Butter & Naturally Sweetened too!

Kim Lange

These soft, thick flourless peanut butter and chocolate chip cookies are amazing, addicting and genius! Gluten-free if desired! Serve warm or chilled!

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Prep Time 5 mins

Cook Time 10 mins

Course Dessert

Calories

Ingredients

  

• 1 - ½ cups all-natural creamy or crunchy peanut butter I used Jif Natural Crunchy, can also use Jif - no sugar added
• ½ cup honey
• 2 teaspoons vanilla extract
• 2 large eggs room temperature
• ½ teaspoon baking soda
• ⅓ cup GF quick-cooking oats or regular quick-cooking oats for gluten free use gluten free oats
• 1 cup semi-sweet chocolate chips
• optional, can add chopped peanuts for extra crunch if desired.

Instructions

 

• Preheat oven to 350° and prepare a baking sheet by spraying with non-stick spray or line with parchment paper.
• In a large bowl, using mixer on low-to-medium speed, mix peanut butter, honey, vanilla, eggs, oats and baking soda until smooth and well combined. Fold in chocolate chips. Dough will be a little sticky, that's how it's supposed to be.
• Use a small cookie scoop to drop the cookie dough onto the prepared baking sheet. You can leave as is in the cookie scoop shape or pat down very lightly, depending how you want your cookies to look.
• Bake cookies for 8-10 minutes until puffed and lightly golden brown on edges. (Rotate baking pan halfway through baking time).
• Cool cookies on the cookie sheet for at least 10 minutes to set up, then transfer to a wire rack to cool completely.

Notes

If you want to make these cookies larger, increase time to 12-14 minutes or until puffed and lightly golden brown on edges.

Keyword chocolate chip, cookies, flourless, oats, peanut butter

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