Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Hello friends! As you can see, I have been baking again! This time: Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt…! Phew, what a (tasty) mouthful!Β Last weekend, I was struck by a cookie craving, just a need for something sweet and comforting that could be enjoyed with a steaming cup of tea and a good book. The thing is, I had already been out to breakfast that morning and consumed a granola pancake the size of my face. I scoured the world wide web for a compromise cookie- something that satisfied my craving for sweet and comforting, but was fairly light on the sugar.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Thanks to Sally from Sally’s Baking Addiction, I found the perfect specimen. A few tiny tweaks later, and I was in warm cookie heaven. These cookies are flourless and oat based, making them both wholegrain and gluten-free. The entire batch has just 6 tablespoons of sugar, so there is less than half a tablespoon of sugar in each cookie- not too bad for a treat! The peanut butter keeps them lovely and moist so there is no need for oil. And finally, the dark chocolate and sprinkle of sea salt give them that perfect indulgent edge.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea SaltHappy baking!

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-14 cookies
Ingredients
  • ⅔ cup of oats (not quick oats!)
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 large egg, lightly beaten
  • 1 cup peanut butter
  • 6 tbsp brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk or almond milk
  • ½ cup dark chocolate chips or semi-sweet chocolate chips
  • about ¼tsp-1/2tsp sea salt for sprinkling
Method
  1. In a medium bowl, whisk the oats, cinnamon and baking soda together
  2. In a large bowl, mix the egg, peanut butter, sugar, vanilla and milk until well combined
  3. Pour the dry ingredients into the wet, and mix well
  4. Fold in the chocolate chips
  5. Put the dough in the fridge, and chill for 30 minutes (no matter how tempted you are, don't skip this step!!)
  6. Preheat oven to 350F/175C
  7. Drop cookie dough onto a lined baking sheet in approximately 1.5tbsp mounds, squash each one slightly with the back of a fork, and ensure that the chocolate chips are evenly disturbed between the cookies
  8. Bake for 9-10 minutes, after that time the edges will be set but the cookies will look a little underdone in the center,don't worry, they will keep baking out of the oven!
  9. When freshly out of the oven, sprinkle a little sea salt over the top of each cookie
  10. Allow to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely

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35 comments

  1. Alyssa says:

    I love that they’re flourless! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I am linking to this post if you don’t mind. You are welcome to submit your photos to my site if you’d like.

  2. K says:

    Doesn’t say when to add the egg. You said you corrected the recipe but it still hasn’t been. Making these right now, they look like they’re going to be so good!

  3. Karen says:

    This is a fantastic recipe. I substituted Sunbutter for the peanut butter. The taste is great, but it changes the color and texture a bit.

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