Healthy eating is great and all, but sometimes I need a little sweet treat at the end of the day. I love these Gluten-Free Peanut Butter Oat Chocolate Chip Cookies because they definitely fill that sweet tooth, but they really aren’t going to break your whole diet. They’re gluten and dairy free while being really quite filling for a cookie. There’s no mindless snacking with these. One cookie fits the bill.
This recipe doesn’t make a lot – literally like 9 cookies – but that’s is a huge help when it comes to portion control. Like I said, I really do like staying on the healthier side of things these days, but every now and then I just want to snack on a cookie. I really do love a life-changing chocolate chip cookie, but these are a great alternative. Make sure you use all-natural peanut butter (so just the ground up peanuts with some salt) so you aren’t loading these with a ton of added sugar. You can also add in some nuts or dried fruit but I like them just like this!
- 2/3 cup gluten-free old fashioned oats (I used Bob's Red Mill)
- 1/2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 cup unsweetened almond milk
- 1 cup all-natural peanut butter
- 6 tbsp. light brown sugar
- 1/2 cup semisweet or dark chocolate chips
- In one bowl, mix together the oats, cinnamon and baking soda.
- In a large mixing bowl, combine the egg, vanilla, almond milk and peanut butter. Mix really well to combine.
- Fold in the dry ingredients and the chocolate chips. Again, mix well.
- Refrigerate the dough for at least 30 minutes (I did an hour and it was good).
- Preheat the oven to 350 degrees.
- Roll out dough balls and place on a parchment lined cookie sheet. Slightly press down on the balls to make little discs (these cookies won't spread out when you bake them).
- Bake for 10 minutes - they will look slightly underdone - and let cool for 10 minutes on the cookie sheet.
- Transfer to a wire rack and let cool completely.