These Healthier Peanut Butter Chocolate Chip Cookies are soft, chewy and incredibly delicious. Seriously, these are one of the best cookies I’ve ever had.
I know they are not the prettiest or most tempting-looking cookies, but they taste AMAZING, and that’s the only thing that matters. My non-vegan family loved them, they couldn’t even tell these chewy peanut butter cookies were on the healthier side.
If you love easy recipes, then this 1-bowl peanut butter cookie recipe is for you. I’ve tested this recipe 4 times until I got it just right. They have a soft, chewy texture and are full of surprises: crunchy roasted peanuts, dried cranberries, dark chocolate chips and rolled oats. Please don’t skip the cranberries, they add a beautiful tartness to the mixture that pairs so well with the bitterness of the chocolate. The blend of flavors and textures is my favorite thing about these and I hope you love it too.
These healthy gluten-free peanut butter cookies are vegan, dairy-free and refined-sugar free. They are loaded with goodies and have the most amazing flavor. Plus, they are high in fiber, rich in healthy fats and a good source of complex carbohydrates. And because they are made with oat flour, oats and peanut butter, I also love having one or two for breakfast or as an energizing snack.
Delicious, healthy and super easy oats and peanut butter chocolate chip cookies. What’s not to love?
If you try these gluten-free vegan cookies, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Healthier Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 Tbsp chia seeds + 3 Tbsp water
- ½ cup smooth (runny) peanut butter
- ¼ cup olive oil – coconut oil or sunflower oil might also work
- 1 tsp vanilla extract
- ¾ cup oat flour
- ½ cup coconut sugar – brown or muscovado sugar might also work
- 2 Tbsp tapioca starch
- 1 tsp baking powder
- ⅓ cup rolled oats
- ⅓ cup roasted peanuts, roughly chopped
- ⅓ cup dried cranberries
- ⅓ cup chocolate chips - I used mini chocolate chips. Can substitute with finely chopped dark chocolate
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Grease a baking sheet with a little olive oil.
- In a big bowl combine chia seeds and water. Whisk and set aside for 15 minutes while you gather the rest of the ingredients.
- Once the chia seeds have soaked up the water and the mixture looks like a really thick jelly, add peanut butter, olive oil and vanilla extract. Whisk until combined.
- Add oat flour, coconut sugar, tapioca starch and baking powder. Stir until well combined.
- Add oats, peanuts, cranberries and chocolate chips and gently mix until everything is evenly distributed throughout the dough.
- Use your hands to shape the dough into 9 balls. Flatten the balls a little with the palm of your hands and place them on the prepared baking sheet leaving 2 to 3 inches (5 – 8 cm) of space between each cookie, they will spread out as they bake!
- Bake for 12 minutes or until the edges are starting to slightly brown.
- Remove from the oven and allow them to cool for a few minutes on the baking sheet. Don’t move them just yet, they will be soft and might fall apart, but they’ll become firmer as they cool down. After 10 – 15 minutes you can transfer them to a rack.
- Enjoy!