Flourless Peanut Butter Oatmeal Cookies
I’m a firm believer in indulging in delicious desserts, but who wants the guilt of all the calories? I sure don’t, but this recipe (and frankly, most of the dessert recipes on Truffles & Tofu) – makes me feel like I’m not completing sabotaging my diet. Oatmeal and peanut butter are good for you, right?
Super chewy and oh so peanut buttery, this cookie recipe from Tasty Kitchen is one of my favorites!
Note: This recipe is one of the original posts from Truffles & Tofu and is not plant-based. I haven’t tested this recipe with an egg substitute yet, but will work on it and get this recipe revised. In the meantime, if you do eat eggs, then you must make these cookies!
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Flourless Peanut Butter Oatmeal Cookies
Ingredients
Ingredients
- ⅔ cup rolled oats
- 1 tsp baking soda
- 1 cup peanut butter
- ⅔ cup dark brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- ⅔ cup chocolate chips optional
Instructions
Directions
- Preheat oven to 350ºF.
- In small bowl, mix together the oats and baking soda; set aside.
- In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
- Roll dough into 2-inch balls and place onto cookie sheet 2 inches apart, then lightly flatten the top of the cookie with your hand.
- Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
- Makes about 20 cookies.