The title is a mouthful and so are these cookies! These are delicious Flourless Peanut Butter, Rolled Oats and Chocolate combined into a simple but divine biscuit.
Published July 4, 2022, Updated April 4, 2024
This recipe contains no butter or flour, so could be suitable for those that are looking for a gluten free recipe if you can source rolled oats that are gluten free which can be tricky in some countries. So I cannot claim these are gluten free but they are a great option for some!
If you wish this to be dairy free see if you can source some dairy free or vegan chocolate drops!
These are different to a standard cookie recipe in that they are a softer biscuit once baked but they are absolutely divine fresh from the oven.
The key to making any peanut butter cookie is choosing the right peanut butter. You will know if you buy it often that some come separated with oil and the peanut butter, and others are more “whipped” with no separate layer of oil.
You want the whipped version of peanut butter for these cookies, it makes a huge difference and you won’t have a oily mess as an end result!
Some peanut butter cookies need to be chilled before baking, but with the addition of rolled oats and baking soda these rise quite nicely so don’t need it.
The ingredients you need are just these 7
Please scroll down to the printable recipe for the full method and quantities
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Smooth Peanut Butter, whipped
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Brown Sugar
-
Vanilla Essence
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Eggs
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Rolled Oats
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Baking Soda
-
Dark Chocolate Drops or Chips
Do not use quick oats! They will spread quite a bit, be sure to use old fashioned rolled oats.
You can use substitutes in this one, some like to sub out the eggs for a banana or use a sugar alternative. Just be mindful as you experiment that each component has a purpose, but you are welcome to have a play!
This recipe was adapted from a recipe by Ambitious Kitchen, but there are many similar recipes online, feel free to check out other ideas if you wish to make substitutions.
These are so easy to make! First you combine the peanut butter, brown sugar, eggs and vanilla and mix well until fully combined and smooth, then add the rolled oats and baking soda, then finally fold through the chocolate drops.
I then use two dessertspoons to scoop and scrape clumps of the sticky mixture onto the prepared tray, gently shaping into a sort of round mound.
Then bake! You want to be these for around 12-15 minutes depending on their size until they rise up and the edges go golden brown. They will firm further upon standing.
If you are looking for some other cookie recipes be sure to check out this selection of my favourites
Best Ever Chewy Chocolate Chip Cookies
Are you a fan of peanut butter in baking? It is lovely to have some alternative baking methods, I hope you enjoy this one.
Flourless Peanut Butter, Chocolate & Oat Cookies
Delicious simple cookies, divine fresh from the oven
Ingredients
- 1 Cup Smooth Peanut Butter, 255 grams, non oily
- 1/2 Cup Brown Sugar, packed, 105 grams
- 2 Eggs
- 1 teaspoon Vanilla Essence
- 3/4 Cup Rolled Oats, 65 grams
- 1/2 teaspoon Baking Soda
- 3/4 Cup Chocolate Drops or Chips, 135 grams
Instructions
- Preheat the oven to 180 C, bake
- Prepare a large baking tray with baking paper, I spray with cooking oil first so the paper sticks, set aside
- In a medium bowl add the peanut butter, brown sugar, eggs and vanilla and with a heavy wooden spoon mix well to combine until smooth for a few minutes.
- Add the rolled oats and baking soda and fold through the peanut butter mix thoroughly
- Then gently fold through almost all of the chocolate drops, reserve a quarter cup of chocolate for the end of baking
- Using two desert spoons, add a heaped spoonfuls on the tray and scoop off the batter with the second spoon, the mixture will be sticky
- Leave a 5cm gap between scoops as the mixture will spread and double in size
- Bake for 12-15 minutes or so until they rise, spread and start to go brown at the edges
- For the last minute of baking time add a few extra drops of chocolate to the top of the biscuits where there are gaps and pop back in the oven for a minute or so.
- Remove from the oven, allow to cool for ten minutes, then carefully transfer to a wire rack using a fish slice until they are firm and cool before storing
- These are delicious fresh from the oven so try one to taste test once they have cooled a little.
- The end biscuit will be a little soft in the middle, you can enjoy cold or heat gently for a few seconds in the microwave
- Enjoy!
Notes
Which Peanut Butter should I use?
A smooth store-bought peanut butter that is not oily - so one that does not separate upon standing, more of the whipped sort.
Can I use another sort of nut butter?
Yes you can, just ensure it is not an oily nut butter.
Is the batter meant to be sticky?
Yes, it is quite a sticky batter, but it comes together nicely upon baking
Are they a crisp cookie or a soft one?
They have firmer edges and a softer middle. These are flourless and no butter so they are a different texture
Can I substitute the ingredients?
Yes! You could look to remove the eggs and add a mashed banana or reduce the sugar or change to almond butter. But be mindful any substitutes may change the outcome.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 189mgCarbohydrates: 25gFiber: 2gSugar: 15gProtein: 7g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
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Happy Baking
Anna
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