Healthy Peanut Butter Oatmeal Cookies (gluten-free, dairy-free options)
Ingredients
- 1/4 cup butter, softened (or coconut oil, for dairy-free)
- 1/3 cup maple syrup
- 1/2 cup creamy peanut butter (NOT natural peanut butter)
- 1 tsp vanilla
- 1 egg
- 1 1/2 cups quick cooking/instant oats (certified gluten-free, if necessary)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (or your favorite chocolate chips, or dairy-free chips)
Instructions
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To begin, preheat your oven to 350. Spray a pan with non-stick spray (or line with parchment paper).
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To a large mixing bowl, add your butter and maple syrup and whisk them together. Add your peanut butter and vanilla and whisk again till smooth. Then add your egg and briefly whisk it in.
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To the same bowl, add your oats, baking soda and salt and stir everything together till you have a consistent cookie dough batter. Add your chocolate chips and fold them into your batter.
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Using a large cookie scoop, scoop 12 cookies and evenly space them apart on your pan. Bake for 10-13 minutes, or till the edges and tops of the cookies are set.
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Let them cool entirely, then devour!
Recipe Notes
These cookies will get even softer as they sit. I recommend storing them in an airtight container on the counter for 1-3 days. Or, in the fridge where they will last about a week.