Peanut butter cookies seem so effortless. Just throw peanut butter and some other random ingredients in your kitchen into a bowl, bake, and voila! — peanut butter cookies! Or so I thought.
This recipe was tested and retested and scrapped and tested again. It caused us so much trouble, but we’re happy to report we stuck with it and are so happy with the results.
Thanks to a little inspo from the talented Liz Moody, we finally got the perfect base formula right, and it’s butter- and oil-free!
The problem with our previous attempts was adding fat in addition to the peanut butter, or adding too many dry ingredients, or too many wet ingredients. Friends, it was touch and go. But this simple, unfussy, 1-bowl technique is perfection!
Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder.
Then add wet ingredients: peanut butter, egg, vanilla. And stir again. Throw in some chocolate chips and you’re good to go! No chilling required!
This batter comes together in less than 10 minutes. Baking is just another 10 minutes. That means cookies that are ready in like 20 minutes!
Faster cookies = better cookies. It’s science.
We hope you LOVE these cookies! They’re:
Tender with a slight chew
Studded with chocolate
& Incredibly delicious
These would make the perfect treat to have on hand throughout the week. They also keep well in the freezer for when sweet cravings strike!
More Cookie Recipes
- 3-Ingredient No-Bake Peanut Butter Cookies
- Almond Butter No-Bake Cookies
- 5-Ingredient Vegan Gluten-Free Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)
- 1/4 cup rolled oats (ensure gluten-free friendly as needed)
- 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
- 1/4 tsp sea salt (plus more for topping)
- 1/2 tsp baking powder
- 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown)
- 1/2 cup creamy salted peanut butter (we like Wild Friends — ingredients should only be peanuts and salt)
- 1/2 tsp vanilla extract
- 1 large egg (organic, pasture-raised when possible)
- 3 Tbsp dark chocolate chips (dairy-free), chopped (plus more for topping)
- Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
- To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
- Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
- Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
- Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
- Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
*Recipe adapted from Liz Moody.
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