Soft, chewy and full of delicious chocolate chips, these peanut butter chocolate chip oatmeal cookies are what every oatmeal cookie should be! Gluten free, dairy-free, butter-free, and refined sugar free, these oatmeal cookies are the perfect cookie!
And no I don’t mean that I have a mouthful of cookie right now. I would, except Daddy ate them all. True story, he really, really, really likes these cookies. I should be flattered and totally stoked about that, which I am, but I’m also a little bummed that all my cookies are gone. Guess I know what I’ll be baking more of this week! 😉
But real talk time, I was pretty eccstatic when both Little Sissy and Daddy dove right into these cookies. My Iced Carrot Loaf was already a hit with them, so I knew that I was capable of making them healthy, tasty treats that they would enjoy, but the best part about these peanut butter chocolate chip oatmeal cookies was the fact that I wasn’t even trying.
Ninja and I have lived in our new home for over 6 months now [has it really been that long?!]. While we still don’t have our house fully set up [ugh..] I am happy to say that I have been able to construct a few healthy, wholesome recipes that my family has enjoyed – which was one of my huge goals when I moved here.
Now I know that these peanut butter chocolate chip oatmeal cookies are still cookies. They contain fat, carbohydrates and even sugar [even though it isn’t refined] and are by no means a low calorie dessert.
But what they are, is wholesome.
My goal with healthy eating has never been to eliminate foods. I love chocolate, and cookies, and brownies, and anything that is coated in frosting, so why would I not allow myself to have those things? And while I do occassionally still have the “real” thing [aka the processed one], I much prefer to make my goodies at home where I can make sure that the ingredients being used are 100% real foods. Nothing artificial, nothing overly processed and no mysterious ingredients that I can’t even pronounce.
The fact that my family is semi-adjusting to this way of eating as well excites me.
You know what else excites me? The freaking thick, chewy, perfect texture of these cookies!
I mean, can a cookie feel bad for not getting its moment in the sun?
Regardless, you can now bet your tushies that these cookies are going to be a regular in the baking rotation for me. In fact, even if I wasn’t a fan of these cookies I’m pretty sure Daddy would force me to make them for him. He’s already stated that he needs more ASAP, and who am I to deny someone cookies? 😉
- 2 cups gluten-free oat flour
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 2/3 cup coconut sugar
- 1/2 cup peanut butter
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2-3/4 cup dairy-free chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment.
- In a large bowl, cream together the peanut butter and coconut sugar until smooth.
- Add the eggs stir well.
- Mix in the flours, oats, baking soda and sea salt. Once well mixed stir in the chocolate chips until just incorporated.
- Batter will be thick, so scoop a spoonful into your palm and flatten before placing on baking sheet.
- Bake for 10 to 15 minutes or until edges are slightly browned.
Linking up today with Vegetarian Mamma for Gluten-Free Friday!
How do you like your oatmeal cookies? Crunchy? Chewy? With raisins?