Yesterday was rainy/stormy and gloomy all day long. Today was the exact same. In fact, it looks like we’re in for an entire week of wild windy storms, plus possible snow showers. Anyone else in the same boat? Anyone??
For those of us with a disposition that aligns with the forecast, these stormy days mean we have to work a bit harder to bring out our own sunny cheer.
All this leads to one thing. Baking. When it’s ugly outside, baking is what happens inside. The bakeware comes out, scented candles get lit, Pandora gets played, and we get ready to party with flour. Except we didn’t need flour for these scrumptious Peanut Butter Oatmeal Cookies…
The boys and I busted into cookie party mode, complete with bowls and spoons and taste-testing galore.
I wanted to make something easy, healthy enough for breakfast, but a definite treat. Thus, these Flourless Peanut Butter Oatmeal Cookies were born.
With just a handful of ingredients, these cookies can be whipped up quickly and easily, anytime the craving for a healthy-ish treat comes calling.
These cookies are moist, dense, hearty, and perfect as a breakfast cookie.
I love doling these out in the morning, as they are full of rolled oats and peanut butter. Teeming with protein and whole grain, these cookies keep you satisfied. Yet they are still an absolute treat, with all those chocolate chips. If you’re in an uber healthy mood, swap out the chocolate chips for raisins.
I did, in fact, use half chocolate chips and half raisins. I was in a healthy mood for sure 😉
These Flourless Peanut Butter Oatmeal Cookies stay super chewy and moist for days.
I even froze some as a trial, and they were deliciously chewy and yummy after being frozen! Perfect for baking a big batch, freezing them, and taking them out in the morning (or whenever) you’re ready to munch.
Flourless Peanut Butter Oatmeal Cookies
- In a bowl, whisk together the oats, salt, cinnamon, and baking soda. Set aside.
- In another bowl, mix together the vanilla extract, egg, peanut butter, brown sugar, and honey until well incorporated.
- Combine dry ingredients with wet ingredients and stir with wooden spoon or rubber spatula just until dough is incorporated. Stir in raisins and chocolate chips.
- Cover dough and chill for 30 minutes. Meanwhile, preheat oven to 350F and line baking sheets with parchment paper.
- Form 1 TB dough balls, and place on parchment-lined baking sheet. (Dough can be a bit crumbly, but will form balls as you press them into shape.) Press dough balls to flatten into desired thickness (they will not spread much.)
- Bake 7-8 minutes, and allow to cool on baking sheet for a few minutes before transferring to wire rack to cool completely. Cookies should be slightly underbaked, as they will set nicely upon cooling.
- *Note: Feel free to use all raisins or all chocolate chips. Baked cookies stay chewy soft for days in an airtight container at room temp. Baked cookies may be frozen, wrapped airtight.
Did you make this?
Leave a comment below and tag @chewoutloud on Instagram
Source: Chew Out Loud, inspired by Sally’s Baking Addiction
These Oatmeal Quinoa Chocolate Chip Cookies are a winning breakfast cookie, too. We obviously love breakfast cookies around here.
These Flourless Peanut Butter Chocolate Chip cookies are ah-maaa-zing!!! They disappear in a flash everywhere I’ve brought them to.
The most decadent chocolate dessert ever, which just happens to be GF: