Peanut Butter and Chocolate Chunk Oat Cookies (No Flour)

photo by Feej3940

- Ready In:
- 28mins
- Ingredients:
- 12
- Serves:
-
28-30
ingredients
- 1⁄2 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 cups creamy peanut butter
- 3 large eggs
- 2 teaspoons maple extract (or use 2 teaspoons vanilla)
- 4 1⁄4 cups uncooked oats
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1 (11 ounce) package semisweet chocolate chunks, divided
- 1 cup chopped pecans (can use walnuts)
- 1⁄4 cup oats
directions
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl beat the butter with both sugars until fluffy.
- Add in peanut butter, eggs and maple extract; beat until well combined.
- In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
- Stir in only 1 cup chocolate chunks with the nuts.
- Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
- Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
- Bake for about 13-14 minutes (the centers will be slightly soft).
- Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
- Delicious!
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Reviews
-
Awesome cookies! Used maple extract and instead of nuts, added an extra handful of chocolate chunks. Was lazy so stirred in all of the oats and chocolate without decorating the tops. Made the cookies a little larger than regular cookies, but not 1/4 cup size. Great cookies, perfect for lunch boxes. Thanks for sharing the recipe!
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These are great, I made them for a friend who has gluten intolerance and she loved them. She was not the only one to approve, my whole family gobbled them up...they did not last long:) Will definitely make again. The only change I made was to not make them as big, used an 1/8 cup instead of 1/4 cup and they were still plenty big for us to enjoy:) Thanks for the great recipe.
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