Dairy free and gluten free peanut butter oat choc chip cookies made with natural peanut butter, rolled oats and studded with delicious dark choc chips.
This delicious healthy cookie recipe is brought to you courtesy of Natvia, who have sent me a new supply of their stevia-based granulated sweetener to play around with! I’ve been using Natvia for quite a while now; it’s a very handy addition to your pantry if you’re looking to make some sweet recipes that do not use sugar. The granulated texture makes it quite easy to substitute in to baking.
Now, on to these COOKIES. Peanut butter, wholegrain rolled oats and dark chocolate chips… is there any better base for a delicious cookie? It’s a classic recipe, but I’ve put a more natural and healthy spin on these particular peanut butter oat choc chip cookies by (i) using 100% pure peanut butter (just crushed peanuts and nothing else) and also (ii) removing refined sugar, using Natvia to sweeten the dough. They’re also gluten free, provided you buy certified gluten free oats.
I like to use dairy free dark chocolate chips in my cookies that are sweetened with coconut-sugar. If you can’t get chocolate chips of a decent quality – I know they can sometimes be hard to find – simply chop up your favourite dark chocolate into little chunks and use that instead. Want to keep these cookies super low sugar? Swap the chips for unsweetened cacao nibs! Go you.
Gluten Free Peanut Butter Oat Choc Chip Cookies
- 1 cup peanut butter - 100% pure peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 cup rolled oats (certified gluten free)
- 4 tbsp granulated stevia (I used Nativa)
- 1 tsp ground cinnamon
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- Preheat oven to 180 C and line a large baking tray (or two smaller trays) with baking paper.
- Combine the oats, Natvia, cinnamon, bicarb and salt in a large mixing bowl. Set aside. In a separate small bowl, whisk the eggs together.
- In a small saucepan, gently warm the peanut butter over the stove top to soften it, just a little (if you're in a warm climate / your peanut butter is very soft, this is not necessary). Stir in the vanilla. Make sure not to get the peanut butter too hot; it's just so it's easier to mix.
- Add the peanut butter-vanilla mixture to the oat mixture and start working them together. Pour in the whisked eggs as you are mixing. Finally, add in the chocolate chips and bring it all together, it should form a slightly sticky dough.
- Scoop out heaped tablespoons of the dough and roll firmly into balls, place on the lined baking tray, and then gently flatten them in to a cookie shape (they won't spread much while baking). Leave at least 1cm between cookies.
- Bake for 13-15 minutes, or until the cookies start to darken in colour and the edges start to feel firm (the centre will still be soft). Remove from the oven and allow to cool to room temperature, during which the cookies will harden up.
- Store the cookies in an airtight container for up to a week. Enjoy!