This recipe was tested and retested and scrapped and tested again. It caused us so much trouble, but we’re happy to report we stuck with it and are so happy with the results. Thanks to a little inspo from the talented Liz Moody, we finally got the perfect base formula right, and it’s butter- and oil-free! The problem with our previous attempts was adding fat in addition to the peanut butter, or adding too many dry ingredients, or too many wet ingredients. Friends, it was touch and go. But this simple, unfussy, 1-bowl technique is perfection! Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder. Then add wet ingredients: peanut butter, egg, vanilla. And stir again. Throw in some chocolate chips and you’re good to go! No chilling required! This batter comes together in less than 10 minutes. Baking is just another 10 minutes. That means cookies that are ready in like 20 minutes! Faster cookies = better cookies. It’s science. We hope you LOVE these cookies! They’re: Peanut butterySalty-sweetTender with a slight chewStudded with chocolate& Incredibly delicious These would make the perfect treat to have on hand throughout the week. They also keep well in the freezer for when sweet cravings strike!
More Cookie Recipes
3-Ingredient No-Bake Peanut Butter Cookies Almond Butter No-Bake Cookies 5-Ingredient Vegan Gluten-Free Cookies
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
