Flourless Gluten Free Peanut Butter Oatmeal Chocolate Chip Cookies Recipe
Delicious Gluten Free Living
Living a gluten free lifestyle was not a personal choice, it was forced upon me when my boyfriend was diagnosed with celiacs disease. So to be a supportive girlfriend, I too, gave up eating most wheat and gluten products, and for the several years we have been living together, I have been trying to prepare and cook a different gluten free recipe from scratch every week.
This week, my sweet tooth took over, and I created a delicious, gluten free, flourless cookie recipe.
This recipe is quick and easy and it only contains 7 cheap ingredients.
These cookies are so sweet and amazing, you'll never even know they are gluten free!
Preparation and Cook Time:
- 1/2 cup Dark Brown Sugar, Packed
- 1/2 cup Natural Peanut Butter
- 1 Whole Egg
- 1/2 tsp Baking Soda
- 1/3 cup Gluten Free Oats
- 1/4 cup Dark Chocolate Chips
- 1 1/2 tsp Water
- In a bowl, thoroughly mix brown sugar, peanut butter, egg and baking soda.
- Add oats, water, and chocolate chips. Mix thoroughly.
- Place batter in the refrigerator and preheat the oven to 350 degrees.
- Grease cookie sheet (preferably with olive oil cooking spray) and dollop the batter in 8 separate balls of cookie dough.
- Place cookie sheet in the center of the oven. Cook for 8-10 minutes.
- Remove from the oven and place cookie sheet in the refrigerator (do not try to remove cookies from the sheet until they are fully cooled, the peanut butter and chocolate chips need to solidify before they can be touched, unless they will fall apart).
- Once the cookies are cooled (approx. 15 minutes), eat and enjoy.
|Serving size: 1 cookie (44g)|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 3 g||15%|
|Carbohydrates 16 g||5%|
|Sugar 12 g|
|Fiber 1 g||4%|
|Protein 5 g||10%|
|Cholesterol 20 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|