This recipe for a gluten free peanut butter oatmeal chocolate chip cookie has all of the ingredients that I normally love in regular baked goods, but they have no refined sugar, and are wheat free.
These gluten free peanut butter oatmeal chocolate chip cookie – a Healthy alternative
I have recently adopted both a sugar free and a gluten free diet to see if eliminating both (or either) from my diet will help with some skin conditions from which I have been suffering for many years.
Taking both gluten and sugar from a diet presents challenges for sure. But you can still enjoy the occasional gluten free sweet treat such as these delicious cookies and stick to your diet.
I substituted several things in my cookie ingredients. (affiliate links)
- Instead of Granulated or brown sugar, I combined pure maple syrup and Stevia in the raw.
- Instead of flour I used gluten free oat flour
- Instead of normal rolled oats, I chose gluten free rolled oats.
- For the chocolate chips, I chose a sugar free dark chocolate variety.
- For the peanut butter, I substituted natural peanut butter.
All of the other ingredients in the recipe, (eggs, pure vanilla extract, baking soda, and sea salt are naturally gluten free and sugar free.)
One of the keys to getting a good cookie from this recipe is to let the dough set for about 30 minutes in the fridge. Since the mixture contains maple syrup, the dough will not be as firm as a normal cookie dough usually is, so putting the dough in the fridge helps.
Now tell me this does not look as though it will make a good cookie!
The recipe makes 18 good sized cookies or about 28 smaller ones. I used a heaped tablespoon for my dough to get 18 cookies. (’cause I really want something sweet when they are done since I have not had any sugar for over a week.)
And believe me, it is hard not to dive into that bowl of cookie dough!
The cookies end up sort of a cross between a no baked cookie and a baked one and have all the flavor and taste of both. They keep their shape well in the oven too so the cookie is not a flat hard shape when one.
I like soft cookies so they are perfect for me.
They are not as sweet as normal cookies but the flavor is still very, very nice. The texture is good and I’d rate this experiment a resounding success. I really liked them a lot.
- 1 cup of natural peanut butter
- 1/4 cup of pure maple syrup
- 1/2 cup of stevia in the raw
- 1 egg plus 1 egg white
- 1 tsp pure vanilla extract
- 3/4 cup of oat flour
- 1 cup of gluten free rolled oats
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup of Sugar free dark chocolate chips
- Preheat the oven to 375º. In the bowl of a stand mixer, combine the peanut butter,eggs, maple syrup, stevia and vanilla extract. Mix until thoroughly combined. In a separate bowl, mix together the oat flour, rolled oats, baking soda and salt. Add the the peanut butter mixture and combine well.
- Stir in the dark chocolate chips and place the bowl in the fridge for about 30 minutes.
- Drop by heaped tablespoons onto parchment paper, or a silicone mat.
- Bake for 10-12 minutes until they are lightly browned and not too dark on the edges. Cool the cookies and store in an air tight container. After they cool, they should be a nice moist cookie.