Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}

Name: Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 36 cookies
Ingredients: 2 cups oats (quick oats or old-fashioned rolled oats); 1 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup natural or regular peanut butter; 1 cup lightly packed brown sugar; ½ cup granulated sugar; ½ cup neutral-flavored oil, like grapeseed, canola or vegetable or melted coconut oil; ½ cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 ½ cups chocolate chips or peanut butter chips (or a combo - make sure brand of chips are dairy-free, if needed)

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4.9

153 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings
36 cookies
Course
Dessert
Cuisine
American

Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

2 cups oats (quick oats or old-fashioned rolled oats)
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup natural or regular peanut butter
1 cup lightly packed brown sugar
½ cup granulated sugar
½ cup neutral-flavored oil, like grapeseed, canola or vegetable or melted coconut oil
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 ½ cups chocolate chips or peanut butter chips (or a combo - make sure brand of chips are dairy-free, if needed)

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Instructions

Preheat oven to 350 degrees F. Line a couple half sheet pans with parchment paper and set aside.
Add the oats to a food processor or blender and process until coarsely ground (not super fine like flour but in small pieces). Add the flour, baking soda and salt and pulse a few times to combine all the dry ingredients.
In a large bowl, stir together the peanut butter, brown sugar, granulated sugar, oil, applesauce, and vanilla extract.
Add the dry ingredients and chocolate chips and mix until no dry streaks remain.
Scoop dough into 2-3 tablespoon-sized portions and roll into balls. Place a few inches apart on prepared baking sheets. See note about flattening the cookies.
Bake for 10-12 minutes until edges are set and lightly golden (but not overly brown). Don't over bake. Let the cookies rest for 1-2 minutes on the baking sheet and then remove to a cooling rack to cool completely.

Notes

Peanut Butter: I have made these cookies with natural peanut butter (Costco brand) and also with regular peanut butter (Skippy brand). The outcome of the cookies will change a bit depending on the type of peanut butter, since all brands, particularly natural vs regular differ in sweetness, consistency, salt, etc. I don't make any adjustments based on the different peanut butters I've used, but if you are using unsalted peanut butter, you may want to add another 1/4 teaspoon salt.
Flattening Cookies Before Baking: if the peanut butter used is really thick, you may want to flatten the cookies slightly before baking so they don't bake up too puffy. Baking 1-2 test cookies first can help decide whether to flatten or not.
Flattening Cookies Before Baking: if the peanut butter used is really thick, you may want to flatten the cookies slightly before baking so they don't bake up too puffy. Baking 1-2 test cookies first can help decide whether to flatten or not.

Nutrition Information

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Serving 1 cookie Calories 176kcal (9%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 2g (10%) Sodium 66mg (3%) Fiber 1g (4%) Sugar 14g (28%)