Peanut Butter Cacao Chip Oatmeal Cookies – Gluten, Dairy and Refined Sugar Free!
We love baking, there is something so calming about the process. It’s fun to mix it up and turn traditional baking recipes on their head, we love this gluten, dairy and sugar free adaption of oatmeal cookies. Delicious flourless, refined sugar free cookies full of peanut butter, chocolate chips and oats! These gluten-free cookies are pretty healthy, as far as cookies go. They’re also very easy to make (no mixer required)!
INGREDIENTS
- ⅔ cup natural peanut butter
- ⅔ cup real maple syrup, preferably grade B or Half a cup of rice malt syrup
- 4 tablespoons coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ¼ cup old-fashioned rolled oats, ground for 30 seconds in a food processor or blender
- 1 ½ cups old-fashioned rolled oats or Shredded Coconut
- ½ to ¾ cup of Cacao nibs
INSTRUCTIONS
Preheat the oven to 170 degrees Celsius with two racks in the middle. Line two baking sheets with lightly grease the baking paper.
Measure out the peanut butter and maple or rice malt syrup — we found this easiest to do in a 2-cup liquid measuring cup. Add peanut butter to the ⅔ cup line, then pour in maple or rice malt syrup until you reach the 1 ⅓ cup total liquid line.
Pour the peanut butter and maple syrup mixture into a mixing bowl. Add the melted butter and whisk until the mixture is well blended. Use your whisk to beat in the egg, scraping down the side of the bowl once it’s incorporated, then whisk in the vanilla, baking soda, baking powder and salt. Switch to a big spoon and stir in the ground oats, rolled oats and cacao nibs until they are evenly combined. Drop the dough by the tablespoon onto your prepared baking sheets.
Bake the cookies, reversing the pans midway through (swap the cookies on the top rack with the cookies on the lower rack) about 20 minutes. Remove the cookies from the oven and let them cool completely on the pans.
NOTES
Make it gluten-free: Be sure to use certified gluten-free oats.
Change it up: Use only 1 cup oats, ground, for flatter cookies. Try substituting some chopped pecans or walnuts for some of the cacao nibs.
Recipe adapted by Vanya Wilkinson from a recipe by Cookie & Kate.
