Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}
User Reviews
4.9
Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}}
Description
The recipe begins by processing quick oats to a coarse texture before mixing with flour, baking soda, and salt. The wet ingredients include natural peanut butter, sugars, neutral-flavored oil, unsweetened applesauce as an egg substitute, and vanilla extract. Combining these creates a dough studded with dairy-free chocolate chips. Scooping into balls and spacing on parchment-lined pans allows even baking.
Baking at a moderate temperature for 10-12 minutes yields cookies with set edges and a lightly golden color without over-browning. The cookies remain chewy and moist due to the oil and applesauce. Flavors are rich with peanut and chocolate notes balanced by the sweetness of sugars.
These cookies suit those avoiding dairy and eggs without sacrificing texture or taste. Adjusting peanut butter type affects outcome; thicker peanut butter may require flattening cookies before baking to avoid excessive puffiness. Cooling cookies on sheets briefly before transferring ensures stability and prevents breakage.
Ingredients
- 2 cups quick oats or old-fashioned rolled oats
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup natural peanut butter or regular peanut butter
- 1 cup brown sugar lightly packed
- ½ cup granulated sugar
- ½ cup grapeseed oil neutral-flavored; like canola or vegetable or melted coconut oil
- ½ cup applesauce unsweetened
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips or peanut butter chips; or a combo - make sure chips are dairy-free, if needed
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
- The type of peanut butter used affects sweetness and texture; unsalted natural peanut butter may require adding 1/4 teaspoon salt.
- If using thick peanut butter, flatten dough balls slightly before baking to avoid overly puffy cookies.
- Baking 1-2 test cookies first helps assess whether flattening is needed for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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