Peanut Butter Chocolate Chip Oat Cookies
"Crispy, chewy peanut butter chocolate chip cookies made healthier with oat flour and naturally sweetened. Vegan, gluten-free, oil-free, and 11 ingredients!"
-- @ellielikescooking


Prep time 15mins
Cook time 11mins
Serves or Makes: 7


  • 3 tablespoons coconut sugar
  • 2 1/ 4 tablespoons runny peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon soy milk
  • 3/ 4 teaspoon molasses
  • 3/ 4 teaspoon vanilla extract
  • 1/ 2 cup, plus 1 tablespoon oat flour
  • 3 tablespoons almond flour
  • 1 1/ 2 teaspoons cornstarch
  • 3/ 8 teaspoon baking soda
  • 6 tablespoons chocolate chips


  • Step 1

    Combine coconut sugar, peanut butter, maple syrup, soy milk, molasses and vanilla extract in a bowl and mix until uniform.

  • Step 2

    Add in oat flour, almond flour, cornstarch and baking soda and mix until a smooth dough forms. If your dough is still dry, add in more milk 1 teaspoon at a time as needed. Fold in chocolate chips.

  • Step 3

    Chill dough in fridge for about an hour or until no longer sticky.

  • Step 4

    About 20 minutes before pulling out the cookie dough, preheat your oven to 350°F and set aside a lined cookie sheet.

  • Step 5

    Scoop about 2 tablespoons of cookie dough and roll into a ball. Place on cookie sheet and flatten slightly with your hands. Repeat with remaining cookie dough, leaving about an inch of space in between each cookie. Bake 11 minutes.

  • Step 6

    Let cookies cool for about a minute on the cookie sheet, then transfer to a cooling rack. Let cool completely before serving. Store leftovers in an airtight container at room temperature up to 3 days.

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