Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)
Healthier 1-Bowl Peanut Butter Chocolate Chip Cookies made without butter or oil. Perfectly chewy, salty-sweet, and studded with chocolate chips!
Servings 12 (Cookies)
Ingredients
- 1/4 cup rolled oats (ensure gluten-free friendly as needed)
- 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
- 1/4 tsp sea salt (plus more for topping)
- 1/2 tsp baking powder
- 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown)
- 1/2 cup creamy salted peanut butter (we like Wild Friends — ingredients should only be peanuts and salt)
- 1/2 tsp vanilla extract
- 1 large egg (organic, pasture-raised when possible // or flax egg*)
- 3 Tbsp dark chocolate chips (dairy-free), chopped (plus more for topping)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
- To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
- Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
- Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
- Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
- Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
Video
Notes
*We haven't tested a flax egg in this recipe, but several readers have reported it works well. The cookies may be more crumbly and less fluffy. If the dough seems crumbly, try adding a bit more peanut butter!
*Nutrition information is a rough estimate.
*Recipe adapted from Liz Moody.
*Nutrition information is a rough estimate.
*Recipe adapted from Liz Moody.
Nutrition (1 of 12 servings)
Serving: 1 cookies Calories: 129 Carbohydrates: 14.2 g Protein: 3.8 g Fat: 7.4 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.12 g Monounsaturated Fat: 2.95 g Trans Fat: 0 g Cholesterol: 15.5 mg Sodium: 111 mg Potassium: 91 mg Fiber: 1.7 g Sugar: 7.7 g Vitamin A: 22.54 IU Vitamin C: 0 mg Calcium: 25.8 mg Iron: 1.08 mg