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Anytime Nut Butter, Chip & Oat Cookies – Gluten-free & vegan

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I just love to share a great cookie recipe that is also healthy.  And these nut butter, chip, and oat cookies are REALLY good!

I am convinced if you served these to your friends, family, or guests they would never know they were on the healthy side.

This healthier oatmeal and chocolate chip cookie is made with nut butter instead of butter or shortening, so you are getting a healthy fat. Feel free to use any nut butter you like.

My favorite nut butter for these chips and oat cookies are peanut butter and SunButter.

This recipe has some quality ingredients like applesauce, nut butter, flaxseeds, oats, and sorghum flour.

I like to bake mine slightly crunchy, then freeze them. (I do have a thing for frozen cookies though)

Anytime Nut Butter Chip & Oat Cookies           Makes 30-35cookies
2/3 cup unsweetened applesauce
2/3 cup peanut butter (or any flavor or your choice) I’ve also used sunflower seed butter
1 cup dry sweetener, I used beet sugar
2 Tbsp ground flaxseeds
4 tsp pure vanilla extract
2  2/3 cups old fashioned rolled oats, I used gluten-free
1 tsp baking soda
1 tsp salt
1/2 cup sorghum flour, or any healthy flour you like. I use Pamela’s Gluten-Free All-Purpose Flour – Artisan Blend quite a bit for gluten-free cookies.
1 cup mini semi-sweet chocolate chips, I use Enjoy Life Allergy Friendly Brand. I like to add 1/2 cup regular size chocolate chips, and 1/2 cup mini chocolate chips.
**1/4 cup chopped walnuts (optional)

Preheat Oven to 350.  Line a large cookie sheet with parchment paper or a silicone liner.

In a large mixing bowl add applesauce, peanut butter, sugar, flaxseeds, and vanilla. Mix well.

Add oats, baking soda, and salt. Mix well.

Stir in flour. Fold in chocolate chips and optional nuts.

Using a medium-size cookie scoop, about 2 Tbsp, place cookie dough on the baking sheets. Flatten out the dough a little.

Bake for 12-14 minutes.

Remove from the oven and let them sit for about 5 minutes. Transfer to a wire rack and continue to cool.

These don’t last well sitting out at room temperature for more than a day or so. I freeze mine then take them out the day I plan on eating them. They defrost quickly but are irresistibly good frozen too!


This recipe was inspired by Forks Over Knives, The Cookbook, Original name of cookies, Lunchbox Chocolate Chip Cookies.

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