The Pioneer Woman Tasty Kitchen
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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

4.95 Mitt(s) 20 Rating(s)20 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 5

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Level: Easy

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Description

Thick, chewy peanut butter oatmeal chocolate chip cookies made without butter or flour. Delicious!

Ingredients

  • ⅔ cups Rolled Oats (gluten-free If Desired)
  • 1 teaspoon Baking Soda
  • 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
  • ⅔ cups Dark Brown Sugar
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Extract
  • ⅔ cups Chocolate Chips

Preparation

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.

Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

Notes:
1. You can use less sugar or less chocolate chips to save calories—I have tried using 1/2 cup of sugar and 1/2 cup mini chocolate chips and they turned out great!
2. Feel free to substitute almond butter or another nut butter in replace of peanut butter.
3. These cookies disappear quickly so I recommend doubling the recipe!

8 Comments

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Michelle on 10.9.2014

I actually made 4 dozen of these in the last 2 days I swapped maple extract for vanilla and used light PB they are amazing!!!

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Courtney on 4.10.2014

THESE ARE AMAZEFEST!! I live 2 hours from most of my family and i cannot wait till the next time someone comes over or I go to visit … I am definately going to show them some love with these. & Maybe also so i can show off a bit cos they are SO GOOD!

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Colette (Coco in the Kitchen) on 4.2.2014

Funny how two cookies are missing. ;)

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Kristen on 3.7.2014

After having to go dairy free while nursing my daughter, I TRULY missed chocolate chips cookies. Your recipe has excellent taste and texture; thanks for a delicious treat!

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Marissa Mahabir on 3.7.2014

I found this recipe sometime last year and tried it out, and it has been the only cookies I’ve ever made since then! absolutely delicious! :)

20 Reviews

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shelly brander on 6.13.2014

I loved the flavor of these, but I knocked it down 1 point for the texture. They come out like little cakes, which is fine, but not when you are expecting a crunchy cookie.

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cejac on 5.2.2014

Really good! The texture is a little different from regular cookies but still delicious. I cut the sugar and chocolate chips in half and thought it was fine.

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Courtney on 4.10.2014

5 STARS! EASY .. & dare i say, healthy??? :) Thanks Monique!

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kulichka on 4.5.2014

Delicious! So simple and yet so good, I was really surprised. This could probably be made with all sorts of variations (m&ms, craisins and white choco chips, etc). Thanks!

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Angeline Martinez on 3.20.2014

These were so good! Very easy recipe, they smelled delicious and tasted delicious as well. They even got rave reviews from the rest of the family that are not gluten free! I would definitely make these again.

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