Flourless Peanut Butter Oatmeal Cookies

Only 7 simple ingredients needed to make these soft & chewy flourless peanut butter oatmeal cookies. Dark chocolate chips, peanut butter, cinnamon, and not much else in this gluten free cookie recipe.

Yield: 14 cookies

prep time: 40 MINUTES (INCLUDES CHILLING) total time: 50 MINUTES
Ingredients:

2/3 cup (58g) old-fashioned rolled oats*
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
1 cup (250g) peanut butter at room temperature or cold* (see notes)
6 Tablespoons (90g) light brown sugar (see notes)
1/2 cup (90g) semi-sweet or dark chocolate chips
Directions:

In a medium bowl, toss the oats, cinnamon, and baking soda together. Set aside. In a medium bowl, beat the egg. Mix in the peanut butter and brown sugar with a large rubber spatula until combined. Pour in the dry ingredients and slowly mix until everything is combined. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the chocolate chips.

Chill the cookie dough for 30 minutes.

Preheat oven to 350F degrees. Line two large baking sheets with silicone mats or parchment paper. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten as pictured in this recipe. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!

Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days, if they last that long! Cookies freeze well, up to 3 months.