Gluten-Free Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
These Peanut Butter Chocolate Chip Oatmeal Cookies are an easy and healthy recipe made with only 6 clean, real food ingredients. They're the perfect plant-based dessert that's a one-bowl recipe and has the flavors of traditional peanut butter cookies, chocolate chip cookies, and oatmeal cookies all-in-one! { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Flourless | Oil-Free | No Refined Sugar }
Prepare a cookie sheet lined with parchment paper, then set aside.
Add all ingredients to a medium-size bowl and stir until everything is well combined and evenly distributed.
Take out a spoonful at a time (about 1 tablespoon) and drop the mixture onto the prepared cookie sheet as you would a "drop cookie".
Bake at 350 degrees Fahrenheit for approximately 14-16 minutes, or until the cookies are golden on the top and the edges are slightly crispy.
IMPORTANT: Allow to cool completely before serving. If they are removed before cooling, they will crumble and fall apart.
Store in an air-tight BPA-free container.
Notes
Peanut Butter: A slightly "runny" peanut butter works best in this recipe since it will be easier to stir in by hand, but make sure it's not too oily because it will affect the outcome of the cookies.Oats: I used organic gluten-free quick rolled oat and haven't tested the recipe with any other variety.Chocolate Chips: I find the mini chocolate chips work best in this recipe because they are smaller and aren't overpowering, but you could always use standard-size chocolate chips.Baking Powder: Make sure it's fresh for the best results!Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Cooling: It's is VERY IMPORTANT that the cookies be allowed to completely cool before attempting to remove them from the baking pan. If you try to take them off the pan right out of the oven, they will crumble and fall apart. However, if you allow them to completely cool, they will harden and hold together like a regular cookie.Serving Size: This recipe will make approximately (8) 2-inch cookies. Nutritional information is for (1) cookie which is (1) serving.