Oats + peanut butter + chocolate chips = We’re interested. And since we already told you about all the ice cream we’ve been making this summer, let’s just say this recipe could not be a better fit for us. Oh, and they’re gluten free! Goodbye gluten-guilt, hello happiness.
In fact, flourless is packed with gluten-free goodness, so we might be cooking up all this happiness for quite some time. There is a recipe for Chocolate Cake with Brown Sugar Buttercream, Walnut Torte with Coffee Cream, Peanut Sesame Brittle, and—wait for it—Salted Rosemary Shortbread. There are cakes and tarts and cookies and candy, enough to bake ourselves through the next round of holidays without using a spec of flour.
Flourless author Nicole Spiridakis describes these cookies as sublime, and adds “it’s difficult not to eat them as soon as they come out of the oven. But when cooled completely these cookies make great, sturdy cookies for ice cream sandwiches, particularly with vanilla ice cream.”
A win-win situation.
- ¼ cup/55 g unsalted butter, at room temperature
- 1 cup/255 g creamy peanut butter
- ¾ cup/140 g packed light or dark brown sugar
- ½ cup/100 g granulated sugar
- 2 large eggs, lightly beaten
- 1½ tsp baking soda
- 1 tsp pure vanilla extract
- 3 cups/255 g rolled oats
- 1½ cups/255 g milk chocolate chips
- Heat the oven to 350°F/180°C. Line two baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat together the butter, peanut butter, and both sugars on medium-high speed. Add the eggs, baking soda, and vanilla and beat well to combine. Fold in the oats and chocolate chips and stir until incorporated.
- Using a small scoop or a teaspoon, scoop out balls of dough and drop them on the prepared baking sheets about 2 in/5 cm apart.
- Bake until the cookies are lightly browned, 12 to 14 minutes. Remove from the oven and cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.