What’s you favorite kind of cookie?
The classic answer is chocolate chip, right? mmmm I love a classic…
How about funfetti? Snickerdoodle? Double chocolate? Oatmeal chocolate chip OR Oatmeal Raisin? PEANUT BUTTER?! Or…. 😀
I have several answers to this question, but typically my response will be one of the following:
1. Oatmeal chocolate chip
2. Peanut butter
3. Oatmeal peanut butter chocolate chip
4. Anything with chocolate, peanut butter, and oats
I guess there’s a theme 😀 haha
It’s no surprise, the chocolate & peanut butter combo is my favorite dessert-flavor! Creamy pb, dark (dairy-free) chocolate….it’s a match made in heaven.
Gluten-free & Dairy-free
Making gluten-free and dairy-free baked goods can be a challenge. BUT I’m happy to report that these cookies are fairly easy and made with ingredients you probably already have!
The biggest thing is to make sure your oats are gluten-free and your chocolate is dairy-free.
No one would try these and think anything other than WOW OATS CHOCOLATE AND PB, YUM!!! Little do they know…it’s a gluten-dairy-free treat!! Undetectable 😉
Want to make them vegan? Sub in flax eggs for the eggs and you’re good to go!! Just make sure your chocolate chips are vegan-friendly too.
Time to bake!
Let’s do this.
What you’ll need:
Coconut oil! I use this stuff all the time, essentially wherever one might use butter. I got this 29 oz tub for $7.99 from Thrive!!! Now it’s the only place I’ll buy it! If you’re new to Thrive, you can get 25% off your first order here.
Gluten-free oats! This recipe is ALL OATS, no type of flour. A lot of the brands you find in stores aren’t necessarily gluten-free (check the labels). I get these on Thrive as well! 25% off your first order here. And if you already use Thrive, you know how amazing it is!!
Vegan dairy-free gluten-free chocolate chips! Enjoy Life brand are the ones I find the most, and typically most economically priced. These are from Thrive too!
If you have a Wegman’s near you, their store-brand of chocolate chips are vegan too!! I buy them whenever I’m there.
Remember to tag @fetchinggoodies on Instagram! I love to see & share your baking! 😀
Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies!
Gluten-free | Dairy-free | Vegan
Makes 3 dozen large cookies or 4 dozen medium-ish cookies
1/4 coconut oil, melted
1 cup creamy peanut butter (crunchy works– whichever you prefer!)*
1/2 cup granulated sugar
1 cup brown sugar, light or dark will do! I use light
1 tsp sea salt
2 eggs or flax eggs*
2 tsp vanilla extract
3 cups gluten free oats
1 tsp baking soda
1 bag (10-12oz) chocolate chips
1) In a large bowl, whisk together the melted coconut oil, peanut butter, and sugars. You can do this by hand with a whisk, using a kitchenaid, or using a handheld electric mixer. I typically do it by hand.
2) Add in the sea salt, eggs, and vanilla extract. Mix again using your preferred method. Mix ‘er well! You’ll end up with a creamy smooth mixture.
3) Add in the oats and baking soda. Mix again slowly/on low. Switch to mixing with a rubber spatula or wooden spoon as the batter thickens.
4) Mix in the chocolate chips! Reserve a few if you want to press them into the tops of the cookies (for looks).
5) Optional step: Cover the cookie dough and allow it to chill in the fridge overnight/for 24 hours. This allows the flavors to meld and develop more. If you don’t have time for this step, no problem. You’ll still end up with delish cookies if you bake them right away without chilling.
6) Preheat your oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper. Now you’re ready to bake the cookies!
7) Roll 1-2 Tablespoons of dough in your hands to make cookie dough balls, or use a cookie scoop. Place the balls of cookie dough on the prepared cookie sheets, leaving about an inch of space between each one. Press the tops of each cookie dough slightly. That will help them to spread a bit.
8) Bake the cookies in the oven for 8-10 minutes, depending on how soft of crisp you want them. For soft cookies, pull them out at the first sign of light brown around the edges. For a crispier cookie, allow them to bake a few minutes more, until you start to see a beautiful light brown throughout the top of the cookie.
9) Cool the cookies for a few minutes on the baking sheet (3-5 minutes). Then, transfer them to a wire cooling rack to cool completely. Remember to try one warm….or at least, that’s my recommendation always!
10) AND NOW ENJOY!! It’s ok to have more than one 😉
If you aren’t serving/eating them all right away..store the cooled cookies in an airtight container. They’re best eaten fresh, but will be good for about a week. Don’t worry, they won’t last that long 🙂
They also freeze well! Feel free to freeze them, and then take out a cookie whenever you’re in the mood!
For the peanut butter, I do not recommend using all-natural. Use a peanut butter that doesn’t separate. I used Jif for these.
To make the flax eggs, all you need are ground flaxseeds and water. 1 flax egg = 1 Tablespoon of flaxseeds mixed with 3 Tablespoons of water. We need two for this recipe –> 2 Tablespoons of flaxseeds mixed with 6 Tablespoons of water. Allow the mixture to sit for a couple minutes. Then, it’s ready to use!