These flourless Peanut Butter Oaties, are going to blow you away! Chewy, sweet, cookies that have just 1/4 cup of butter in the entire recipe.
No gluten, corn, or soy will be found in these oat cookies and subbing coconut, beet, or Monkfruit Sweetener is fine for the cane sugar. Shortening or coconut oil can be substituted for the butter if you prefer or need a dairy-free cookie.
Did you know Quaker now offers gluten-free oats? I just found this out…I might be behind the curve a bit. As always be sure that any brand of gluten-free oats are certified so no one gets sick.
Quaker Gluten-Free Old Fashioned Rolled Oats will look like this:
To make peanut butter oaties egg-free try using aquafaba, it’s amazing for eggless baking. When subbing always check ingredients for hidden allergens.
Shown here are vegan peanut butter oaties with coconut oil and aquafaba.
Aquafaba – drain the liquid from canned garbanzo beans ~ 3 Tbsp liquid equals 1 egg.
I also made them larger as requested by my husband : )
To Make Peanut Butter Oaties You Will Need These Ingredients:
- Butter ~ Dairy-free substitute if needed
- Baking soda
- Old-Fashioned rolled oats
- Brown sugar
- Semi-sweet chocolate chips ~ allergy-friendly if needed like Enjoy Life Semi-Sweet Mini or Dark Chocolate Chips
- Eggs ~ Egg substitute if needed
- Peanut Butter ~ Almond butter and Sunflower seed butter would be yummy too.Use any nut butter or sunflower seed butter in this recipe and enjoy every delicious chewy bite! And just 2 weight watcher points plus per cookie.
If you happen to be a fan of sunflower seed butter try this favorite of mine, Tiger Nut Sunflower Cookies with Dried Blue Berries,or these healthy Sunflower Seed Butter Banana Oat Cookies.
Peanut Butter Oaties ~ Flourless Gluten-Free Cookies
- 1/4 cup butter softened ~ shortening or coconut oil for dairy-free
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 cup peanut butter ~ I used natural peanut butter
- 2 eggs
- 1 tsp vanilla
- 1 1/4 tsp baking soda
- 3 cups old-fashioned rolled oats ~ certified gluten-free if needed
- 1 cup semi-sweet chocolate chips or mini chocolate chips ~ allergy-friendly if needed
- Preheat oven to 350 degrees.
- In a large mixing bowl add butter, sugars, and peanut butter and mix well.
- Add eggs and vanilla. Mix well.
- Add baking soda and oats. Mix to combine. Stir in chocolate chips.
- Using a small cookie scoop or about 1 1/2 Tbsp of dough form small balls and press down slightly. These cookies don’t spread out much if any while baking so I bake quite a few at a time on the cookie sheet.
- Bake for 10-12 minutes. 10 minutes for smaller cookies, 12 for larger cookies. Remove from oven and let cookies set for a couple minutes before transferring to a cooling rack. Cookies will firm up nicely at room temperature, but we love them frozen.
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