A flourless gluten-free cookie made with ingredients that are already in your pantry. It’s unbelievable, but these flourless delights really do bake up to be, well… cookies! Make them without the oats for a flatter and crunchier confection or swap the oats for chopped nuts, coconut, or chocolate chips. The oats really are just an add-in in this recipe and don’t add to the structure. But I like to add them for the nutrition boost and to balance out the sweetness. Top with chocolate if desired.
makes about 18 cookies
5.6 oz (3/4 cup) Brown Sugar
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
9 oz (1 cup) Smooth Peanut Butter
1 Teaspoon Vanilla
3 Oz (1 cup) Quick Oats
Chocolate Chunks or Kisses, for topping, optional
deviations & tips
Regular whole oats can be transformed into quick oats, by giving them a quick whirl in the food processor so that the grain size is reduced by half. Do not process into oat flour.
For Celiac friendly cookies, be sure to use oats marked “gluten-free”.
Substitute the oats for an equal weight of chopped peanuts, coconut, or chocolate chips.
Pre-heat oven to 350F.
In a mixing bowl, blend brown sugar, soda, and salt. Add peanut butter and mix on medium speed until smooth. Add vanilla and egg and mix on medium low until fully incorporated. Stir in oats until evenly distributed. This is best done with your hands.
Drop dough by tablespoon onto parchment lined baking sheet. Shape into a ball and flatten slightly using a fork. Bake for 10-12 minutes or until edges are slightly golden.
Immediately top with chocolate if desired. Allow to cool on pans for 10-15 minutes and move to cooling racks to cool completely. If topping with chocolate, it could take a few hours for the chocolate to set completely. Store in an airtight container.