Peanut Butter Oatmeal Chocolate Chip Cookies [1 bowl, vegan + GF]

Cookies on a Monday.

Because it SNOWED all day Sunday.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

Sorry for shouting and for talking about the weather.

I would much rather talk about cookies.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

Oatmeal chocolate chip cookies are probably one of my biggest weaknesses ever. Right along with real-deal vanilla bean ice cream, high quality dark chocolate, peanut butter cereal, and salty tortilla chips. None of which are safe in my presence.

Maybe it’s just me, but I feel like there can never be too many recipes for oatmeal chocolate chip cookies. There are just so many variations [like Kate’s recent batch!] and so many different preferences people have. Maybe you’re all about crispy cookies. Maybe you like them thick and doughy, or tacky and chewy.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

Me? I don’t discriminate. Okay, maybe crispy cookies aren’t totally my style but maybe I just haven’t met my crispy cookie match yet.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

I remember not too long ago being completely afraid to make gluten-free cookies, but gosh, they are unbelievably easy. So far I’ve come up with a pretty traditional oatmeal chocolate chip cookie recipe [filled with pistachios + orange zest] that has a crispy bite with a chewy center. Then there’s the deep-dish chocolate chip oatmeal cookie [vegan/gf] that is absolutely out-of-control. It has a sticky-tacky texture that makes me weak in the knees.

And now we have one more variation to add to the ever-expanding list! I’ve stirred in a whole lot of peanut butter to this recipe and used a combination of oat bran, rolled oats, and oat flour as the base. I decided to try maple syrup for the sweetener and got a little crazy making these babies vegan, too. I’m usually not a fan of flax-eggs with gluten-free baking but it seems to fare really well in cookies.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

Aaaand! And! You’re only going to need 1 bowl to whip these up!

I still can’t believe something that seemed so daunting to me just last year is really this easy.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

What I love about these cookies is their thickness. They’re thick in height and in texture, thanks to all of the peanut butter. They barely spread on the pan and hold their shape really well. They’re soft + tender through and through with a slightly under-baked, doughy quality in the center.

In the first trial [only needed two!] the cookies were a tad on the dry and bland side, but still fully edible. An extra scoop of peanut butter and a bit more coconut oil was the simple solution in taking these from edible to completely irresistible.

Plus, the flaked sea salt.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

Print this!

heavily adapted from peanut butter oat bran cookies

1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies

gluten-free, vegan // yields appx. 30 cookies

• 2 tablespoons ground flax meal + 1/4 cup warm water
• 3/4 cup natural [drippy] peanut butter
• 1/2 cup pure maple syrup
• 5 tablespoons melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 1 cup gluten-free oat bran
• 1 cup gluten-free old-fashioned rolled oats
• 2/3 cup gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt, use 1/2 teaspoon if you don’t add flaked on top
• 1/2 cup dark chocolate chips, vegan if needed
• flaked sea salt, to top [optional]

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Add in the peanut butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky add a bit more oat bran and stir. Place on a baking sheet with about 1 1/2 inches between each cookie [they barely spread]. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 10-14 minutes. Mine were perfect at 12 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

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notes: If you prefer thinner cookies, form these into a ball and then flatten between your palms to about 1/4-inch thick. Or, lightly press with the back of a fork if you want them in between thin + thick. You should be able to sub butter for coconut oil and honey for maple syrup if desired. I’m not sure of the outcome if you use stabilized peanut butter [the stiff kind that usually contains palm oil]. You may need to add a few tablespoons of milk to help moisten the batter, but I’m can’t guarantee the outcome.

1-Bowl, Peanut Butter Oatmeal Chocolate Chip Cookies | edibleperspective.com #glutenfree #vegan

So, yeah. Cookies on a Monday.

Ashley

5 Ingredient Inside-Out Peanut Butter Cups

Let’s talk Easter candy.

I distinctly remember my childhood favorites, despite my typically terrible memory.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

First. The mini malted milk chocolate eggs. That crispy shell and creamy, malty center. Mmmhm

Definitely Cadbury Crème Eggs. Oh my gosh. Those were the Easter basket jackpot.

The tiny carton of egg gum. Still to this day my mom sends me a couple of those packs around this time. I have no idea why I like them so much, seeing that their flavor disappears in about 10 seconds. I think it’s because they are tiny + adorable.

And in later years Starburst Jellybeans stole the show.

However, I was never a huge fan of Reese’s Peanut Butter Eggs or the plan PB cups. No clue why.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

So what about now? I think if I had a handful of those malted milk eggs I would fall over from sugar shock. Way too sugar sensitive these days!

But I still get candy cravings that have to be filled. I typically go for either a super dark chocolate bar or homemade peanut butter or almond butter cups. Not too sweet and super satisfying.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

But once in a while the peanut butter center just isn’t enough for me, so I’ll scoop a dollop of peanut butter on top of the cup.

Oy.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

And that is where this recipe was born. It’s for the extreme peanut butter lover.

The flaked sea salt topping is a MUST and the chocolate-date center is fudgy and perfect. I could have used melted chocolate for the center but I wanted it to be soft like a traditional peanut butter cup. I also wanted them to be fully homemade.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

These can be sweetened to any level you like and are made with just 5, whole-food ingredients. I ground raw coconut sugar until powdered and mixed that in with melted peanut butter and coconut oil. 

The coconut oil is crucial so the cups actually solidify. It also adds an extra layer of coconutty flavor.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

Because we’re making these so au-naturel they must be kept in the fridge or freezer to remain solid. If you happen to have cacao butter, I think using that in place of the coconut oil would make them much more stable at room temp. That is an ingredient I have yet to play with, so let me know if you give it a shot.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

Print this!

5 Ingredient Inside-Out Peanut Butter Cups

gluten-free, vegan // yields 10-12 large cups

• 1 cup creamy natural peanut butter
• 1/2 cup unrefined coconut oil
• 3-5 tablespoons powdered coconut sugar, sifted
• 10 medjool dates, pitted
• 2 tablespoons unsweetened cocoa powder
• topping: large flaked sea salt

Line a standard muffin tin with 12 liners.

Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.

Pour a scant 1 1/2 tablespoons into the bottom of eat liner. Place muffin tin in the freezer for about 10 minutes until almost fully hardened.

While in the freezer, place the pitted dates in a large food processor with the cocoa powder and turn on until it comes together and forms a sticky ball [refer to photo 3]. About 20 seconds.

Remove the cups from the freezer. Flatten about 2 teaspoons of the date mixture into an 1/8-inch thick disk and place on top of the cup. Leave about an 1/8-inch border around the edge.

Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Press down on the chocolate center if needed.

Place in the freezer for 8-10 minutes until nearly set. Sprinkle with sea salt and place back in the freezer until hardened. Keep stored in a sealed container in the freezer.

notes: To make coconut sugar, simply place 1/2 - 1 cup in your blender and blend until fully powdered. Store excess in a sealed jar. I used homemade peanut butter but the more stiff/stabilized peanut butter will also work [and possibly remain more stable at room temp]. If making homemade PB I highly recommend using dry roasted unsalted peanuts for the best flavor. No need to roast! If using store-bought drippy peanut butter be sure to stir it together extremely well. If you didn’t use all of the date mixture keep stored in the fridge and eat as a pre-workout snack or add to smoothies.

5 Ingredient Inside-Out Peanut Butter Cups | edibleperspective.com #vegan #glutenfree

I love chopping them into 1/4 pieces and storing them in a glass container in the freezer. It’s the perfect little satisfying snack with no resulting sugar shock.

Aaaand another new week has begun.

Cheers!

Ashley