Peanut Butter Oatmeal Chocolate Chip Cookies [1 bowl, vegan + GF]
/Cookies on a Monday.
Because it SNOWED all day Sunday.
Sorry for shouting and for talking about the weather.
I would much rather talk about cookies.
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.
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.
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.
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.
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.
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.
So, yeah. Cookies on a Monday.
Ashley
