Le Famished Cat

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Choc-Chip Peanut Butter Oat Cookies
Sweets & Snacks,  Gluten Free

Choc-Chip Peanut Butter Oat Cookies

A recipe for my Choc-Chip Peanut Butter Oat Cookies made these with gluten-free Oats, peanut butter and chocolate chips.

The Choc-Chip Peanut Butter Oat Cookies are made with just 8 ingredients and one bowl. What’s not to love about the winning combination of peanut butter, chocolate and oats?

I also use a little bit of coconut flour to help with the rolling and binding at the end but be careful not to use too much, or your cookies will be dry.

Choc-Chip Peanut Butter Oat Cookies

Choc-Chip Peanut Butter Oat Cookies

Choc-Chip Peanut Butter Oat Cookies

To make these cookies you need; Gluten-Free Oats, Sugar, chocolate chips, peanut butter, baking powder, eggs, vanilla extract and coconut flour. You can also top the cookies off with a sprinkling of sea salt if desired.

Enjoy making these soft chewy and delicious Cookies!

Happy Baking,

LFC

Choc-Chip Peanut Butter Oat Cookies

A recipe for my Choc-Chip Peanut Butter Oat Cookies made these with gluten-free Oats, peanut butter and chocolate chips.
Course Dessert, Snack
Cuisine American
Keyword Chocolate, Cookies, Gluten Free, gluten free baking, oats

Equipment

  • baking tray

Ingredients

  • 220 g peanut butter I used @eatnakednudefood
  • 1 cup Oats not a heaped cup or cookies will go dry
  • 120 g coconut OR brown sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs room temp (not small eggs)
  • 1/2 tsp baking soda not powder
  • 1 handful choc chips I used dark choc
  • 1/3 cup coconut flour for rolling
  • sea salt optional

Instructions

  • Preheat oven to 180C
  • Beat sugar, vanilla, eggs & peanut butter till very smooth
  • Add dry ingredients (oats, baking soda, choc chips) & mix well
  • Add coconut flour to your hands to help with rolling the dough into balls. Make sure not to use to much on your hand our your cookies will be dry.
  • Flatten & shape into cookies, place on a baking tray lined with baking paper
  • Bake for 10 – 12 minutes, cool on the tray & then place on a cookie rack to cool completely. Sprinkle with sea salt if desired.
  • Store in an airtight container at room temperature.

Next suggested post: Soft FUTURELIFE Peanut Butter Cookies

logo

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!
Please visit SA Corona Virus for updated information on COVID-19, symptoms, preventative measures and news.www.sacoronavirus.co.za
+