Best 6 Peanut Butter And Chocolate Chunk Oat Cookies No Flour Recipes
Indulge in the delectable symphony of flavors with our irresistible Peanut Butter and Chocolate Chunk Oat Cookies, a delightful treat that combines the best of both worlds. These cookies are a harmonious blend of soft and chewy textures, boasting hearty oats, rich peanut butter, and decadent chocolate chunks in every bite. With a hint of sweetness and a touch of salt, these cookies are a perfect balance that will tantalize your taste buds.
Our carefully curated collection of recipes caters to various dietary preferences. Whether you're gluten-free, vegan, or simply seeking a healthier alternative, we've got you covered. Discover our classic Peanut Butter and Chocolate Chunk Oat Cookies, a timeless recipe that never fails to impress. For a gluten-free twist, try our Almond Flour Peanut Butter Chocolate Chunk Cookies, which offer a delightful crunch and a nutty flavor. If you're vegan, our Vegan Peanut Butter Chocolate Chip Cookies are a guilt-free indulgence that will satisfy your cravings without compromising on taste.
For those with nut allergies, our Flourless Chocolate Chunk Cookies are a heavenly option that delivers a rich, fudgy texture and intense chocolate flavor. And if you're looking for a lower-carb alternative, our Keto Peanut Butter Cookies are a perfect choice, featuring a satisfying crunch and a delightful peanut butter taste.
No matter your dietary preferences or taste, our Peanut Butter and Chocolate Chunk Oat Cookies and its variations are sure to become a beloved treat for all. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
FLOURLESS PEANUT BUTTER OATMEAL COOKIES (4 INGREDIENTS!)
Ridiculously easy and delicious flourless peanut butter oatmeal cookies with chocolate chips! 4 ingredients, no eggs and no sugar, they are also made without brown sugar, but you'd never tell- soft, chewy and 100% vegan and gluten free.
Provided by Arman
Categories Dessert
Number Of Ingredients 4
Steps:
- Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
- In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
- Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.
Nutrition Facts : ServingSize 1 cookie, Calories 128 kcal, Carbohydrate 15 g, Protein 5 g, Fat 6 g, Sodium 50 mg, Fiber 2 g
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
FLOURLESS PEANUT BUTTER OATMEAL COOKIES
Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.
Provided by Sally
Categories Cookies
Time 50m
Number Of Ingredients 7
Steps:
- 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 350°F (177°C). 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 9-10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispier cookies, bake for up to 11-12 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!
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
NO-BAKE OATMEAL CHOCOLATE CHIP COOKIE BARS
These no-bake cereal bars are just as indulgent as a cookie and perfect for a snack.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Line bottom and sides of 8-inch square pan with foil or parchment paper. Spray foil with cooking spray. In large bowl, mix cereal and oats; set aside.
- In large microwavable bowl, microwave cookie butter, honey and brown sugar uncovered on High 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling and slightly thickened.
- Pour over cereal mixture in bowl; stir until evenly coated. Gently stir in chocolate chips. Using buttered back of spoon, press mixture very firmly in pan. Refrigerate about 1 hour or until firm enough to cut.
- For bars, cut into 4 rows by 4 rows. Store covered at room temperature up to 1 week.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 20 g, TransFat 0 g
NO-BAKE PEANUT BUTTER KISS COOKIES
We couldn't have made this Peanut Butter No-Bake Cookie Recipe easier if we tried! Take it easy and let the magic happen without rolling, freezing or baking. Instead, heat half of your ingredients in the microwave and then mix them into your dry mixture. Scoop your sweet and salty mixture onto your cookie sheet and finish them with a kiss - a Hershey's® Kiss® that is! Because of how simple this recipe is, you can finish a whole batch (about 44) of these easy peanut butter no-bake cookies in about 30 min, perfect for when time is tight, but you still want to whip up a homemade treat to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 44
Number Of Ingredients 6
Steps:
- Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; mix cereal and peanuts in bowl.
- Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
- Pour hot marshmallow mixture over cereal and peanuts; stir until well coated. To form each cookie, drop mixture by tablespoonful onto waxed paper; place 1 Hershey's® Kisses® in center of each, and slightly press down. Repeat with remaining cereal mixture and milk chocolates. If mixture is hard to scoop, reheat in microwave on High 30 to 60 seconds.
- Cool completely, at least 1 hour. Store in airtight container at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 3 g, TransFat 0 g
Tips:
- Ensure your oats are finely ground to resemble flour, as this contributes to the cookies' texture.
- Use a creamy peanut butter for a smooth and rich flavor. If using a natural peanut butter, stir it well before measuring to ensure an even consistency.
- To achieve perfectly chewy cookies, slightly underbake them, leaving them slightly soft in the center.
- For a crispy texture, bake the cookies for a few minutes longer, allowing the edges to brown.
- Customize the cookies by adding your favorite mix-ins, such as raisins, cranberries, or dried cherries.
- Store the baked cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Conclusion:
Embark on a delightful baking journey with these remarkable peanut butter and chocolate chunk oat cookies that boast a symphony of flavors and textures. Crafted without flour, they embody a healthier indulgence, catering to a mindful lifestyle. Captivating taste buds with their chewy centers and crispy edges, these cookies promise to become a beloved treat for all. Whether enjoyed as a quick snack or shared as a heartwarming gift, they are sure to bring a moment of joy to your day.
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