Easy Peanut Butter Chocolate Chip Cookies
These easy peanut butter chocolate chip cookies are made with oat flour, natural peanut butter, ground flaxseeds, molasses, and maple syrup. A simple homemade cookie recipe without eggs, dairy, or wheat flour, finished with a few chocolate chips.
Ingredients
- ½ cup 120 g natural smooth peanut butter, unsweetened
- 1¼ cups 125 g oat flour
- 2 tbsp 30 ml molasses
- 2 tbsp 30 ml pure maple syrup
- 2 tbsp 30 ml coconut oil, melted
- 2 tbsp 14 g ground flaxseeds
- 2 tbsp 30 ml water or unsweetened plant-based milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- A pinch of ground cinnamon
- 20 –30 g dairy-free dark chocolate chips
Instructions
- Prepare the flaxseed mixture. In a small bowl, combine the ground flaxseeds with water or plant-based milk. Stir well and let sit for 10 minutes until thickened.
- Mix the wet ingredients. In a large bowl, combine the peanut butter, molasses, maple syrup, melted coconut oil, and vanilla extract. Add the flaxseed mixture and stir until smooth and well combined.
- Add the dry ingredients. In a separate bowl, mix the oat flour, baking powder, baking soda, salt, and cinnamon. Add to the wet ingredients and stir until a thick, slightly sticky dough forms.
- Rest the dough. Let the dough rest for 10–15 minutes to allow the oat flour to absorb moisture. If the dough is too sticky to handle, refrigerate it for another 10 minutes.
- Shape the cookies. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Divide the dough into approximately 16 equal portions and roll into balls. Arrange them on the baking sheet, leaving about 2 inches (5 cm) between each cookie. Gently flatten each ball to approximately ½ inch (1.25 cm) thick.
- Add the chocolate chips. Press a few chocolate chips into the top of each cookie, distributing them evenly across the batch.
- Bake. Bake for approximately 10–12 minutes, until the edges are lightly golden and the tops appear set. The centers may still feel soft.
- Cool. Leave the cookies on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack. Allow them to cool completely before storing.
Notes
- Peanut butter: Use smooth natural peanut butter and stir thoroughly before measuring.
- Oat flour: Finely ground oat flour gives the cookies a more uniform texture. Measure by weight for accuracy.
- Molasses: Regular unsulphured molasses has a milder flavor than blackstrap molasses.
- Chocolate chips: Use dairy-free chocolate chips to keep the recipe vegan. Press them gently into the dough before baking.
- Gluten-free option: Use certified gluten-free oat flour and check the remaining ingredients.
- Baking: Avoid overbaking. The cookies will firm up as they cool.
- Storage: Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days, or freeze for up to 2–3 months for best quality.
