Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt
Hello friends! As you can see, I have been baking again! This time: Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt…! Phew, what a (tasty) mouthful! Last weekend, I was struck by a cookie craving, just a need for something sweet and comforting that could be enjoyed with a steaming cup of tea and a good book. The thing is, I had already been out to breakfast that morning and consumed a granola pancake the size of my face. I scoured the world wide web for a compromise cookie- something that satisfied my craving for sweet and comforting, but was fairly light on the sugar.
Thanks to Sally from Sally’s Baking Addiction, I found the perfect specimen. A few tiny tweaks later, and I was in warm cookie heaven. These cookies are flourless and oat based, making them both wholegrain and gluten-free. The entire batch has just 6 tablespoons of sugar, so there is less than half a tablespoon of sugar in each cookie- not too bad for a treat! The peanut butter keeps them lovely and moist so there is no need for oil. And finally, the dark chocolate and sprinkle of sea salt give them that perfect indulgent edge.
Happy baking!
- ⅔ cup of oats (not quick oats!)
- ½ tsp cinnamon
- 1 tsp baking soda
- 1 large egg, lightly beaten
- 1 cup peanut butter
- 6 tbsp brown sugar
- 1 tsp vanilla extract
- 3 tbsp milk or almond milk
- ½ cup dark chocolate chips or semi-sweet chocolate chips
- about ¼tsp-1/2tsp sea salt for sprinkling
- In a medium bowl, whisk the oats, cinnamon and baking soda together
- In a large bowl, mix the egg, peanut butter, sugar, vanilla and milk until well combined
- Pour the dry ingredients into the wet, and mix well
- Fold in the chocolate chips
- Put the dough in the fridge, and chill for 30 minutes (no matter how tempted you are, don't skip this step!!)
- Preheat oven to 350F/175C
- Drop cookie dough onto a lined baking sheet in approximately 1.5tbsp mounds, squash each one slightly with the back of a fork, and ensure that the chocolate chips are evenly disturbed between the cookies
- Bake for 9-10 minutes, after that time the edges will be set but the cookies will look a little underdone in the center,don't worry, they will keep baking out of the oven!
- When freshly out of the oven, sprinkle a little sea salt over the top of each cookie
- Allow to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely
Hard to believe there is any compromise with this cookie!
🙂
I love flourless recipes and this looks great Emma! I can happily eat these cookies for breakfast everyday!
Manali, you are right, they are probably an acceptable breakfast 😉
Flourless cookies! With dark chocolate and sea salt! I love that these sound decadent and healthy at the same time. I think this one is a keeper.
That was my goal Ksenia!
These oatmeal cookies look so delicious! I have never made flourless cookies before so this is a recipe I must try. They look and sound great!
Thanks Thalia!
this looks so yummy!
Thanks Kate!
Yummers! I love finding new cookie recipes, this one looks so great!
Thanks Cara!
This looks amazing! I can never resist a good oatmeal cookie 😉
Cathleen, I completely agree! Thanks for stopping by 🙂
I didn’t even know this was possible! So awesome. Beautiful photos, too!
Thank you Raquel! I love My California Roots 🙂
Looks very lovely Emma! By the way this theme looks very familiar 😉
Thanks Valya….. twins!!
The directions don’t say when to add the egg.
Sorry Beth! It is with the rest of the wet ingredients, I have corrected the recipe.
Thanks, Emma! Definitely going to try these! :o)
Awesome! I hope you love them as much as I do!
YUMMY 🙂
🙂
These look wonderful Emma… going to make them for my leaving party at work 🙂
Shouldn’t someone else be baking your leaving party cookies?!
I love that they’re flourless! I just wanted to let you know that I have a food photo submission site (Simply Creative Recipes) and I am linking to this post if you don’t mind. You are welcome to submit your photos to my site if you’d like.
I halved this recipe and got 34 very good oatmeal cookies that I know my grandsons will love, if there are any left for them to try.
Yay! Thank you for the comment, it makes me so happy that you liked them! I hope your grandsons approve too 😉
Doesn’t say when to add the egg. You said you corrected the recipe but it still hasn’t been. Making these right now, they look like they’re going to be so good!
Oh no! It’s with the rest of the wet ingredients, sorry that it wasn’t updated. Hope you love them!
This is a fantastic recipe. I substituted Sunbutter for the peanut butter. The taste is great, but it changes the color and texture a bit.
Thanks for reporting back Karen! So happy you enjoyed these, I’ll have to try your sunbutter version!