Flourless vegan & gluten-free peanut butter oatmeal cookies stuffed with dark chocolate chips.
You know what question I hate? “What’s new?” Does anyone actually know what to say when people ask what’s new in your life? I mean, that doesn’t stop me from asking everyone else. In fact, the first thing I say when talking to someone is “So…what’s going on with you???” I think it’s mostly so that they will be the one who has to do the talking, and I can avoid trying to think of something to say.
Because my usual response goes along the lines of “Oh well, ya know, work is crazy and I’m doing ____ workout or training for _____” and I realize this makes me totally, completely, 100% uninteresting. So I prefer to put everyone else on the spot and make them tell me all about their lives hoping that by the end they will forget to ask me the same question in return.
So….what’s new with you? ……………..
Cookies? That sounds good. Especially the super (I just tried to use the word uber. I’m a little disappointed in myself.) soft, peanut buttery chocolate chip cookies where the chocolate stays the perfect amount of melty because you eat the entire batch like an hour after they come out of the oven. Yeah…that’s what’s new with me too. Cookies.
Flourless vegan & gluten-free peanut butter oatmeal cookies stuffed with dark chocolate chips.
Ingredients
- 1 cup peanut butter
- 1/4 cup apple butter
- 1 cup brown sugar
- 1/3 cup sugar
- 1/2 cup unsweetened almond milk
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/4 teaspoons baking soda
- 2 tablespoons cornstarch
- dash salt
- 3 cups quick cook oats*
- 6 ounces dark chocolate chips
Instructions
- Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
- In a large bowl, beat together peanut butter, apple butter and sugars until smooth. Add almond milk, vanilla, baking soda, cornstarch and salt. Mix until well combined. Stir in oats, then fold in chocolate chips.
- Use a small cookie scoop to transfer dough to prepared baking sheet. Bake for 10-12 minutes until just set. Do not over bake. Cool completely on baking sheet. Store in an airtight container for 5-7 days.
Notes
*To make your own quick oats, take rolled oats (gluten-free if necessary) and pulse for 10-20 seconds in food processor.
You are cracking me up Ari. I hate that question too! My dad asks it every time he calls which is at least once a week. Love him but not much new from week to week, lol. I am so pinning these cookies.
Melanie @ Nutritious Eats recently posted…Cherry, Goat Cheese & Candied Walnut Salad + Cherry Balsamic Vinaigrette + A Giveaway!
I always say “What’s up?” Is that just as bad as “What’s new?” hehehe…oh well! And of course, you never fail with cookies and adding to my Pinterest boards. Yum!
Angela @ Happy Fit Mama recently posted…Grain Free Coconut Flour Pancakes
TOO FUNNY! Oh..you know…nothing. Hmmm. Interesting lol
Love the cookies. They look great!
Kierston recently posted…Our Knead [need] To Enjoy The Journey…
Yum! Those look wonderful! So much better than most flourless cookies! I think I could actually convince my boyfriend these are regular cookies 😛 I am craving cookies a lot right now at this point in my training phase! I have an 18 mile progression run today, but all I can think about is the dessert I get to enjoy after hahaha
Tina Muir recently posted…Rise Bars Giveaway Product Review
OMG you sound just like me! Whenever I’m running I am always spending at least half the time thinking about what I get to eat afterwards! You will never know the cookies are flourless–the quick oats provide the same texture with just a little more chew. 🙂
YUM! looks AMAZING!
Linz @ Itz Linz recently posted…30 Weeks Pregnant | Baby Registry
These look so good . . . . and no butter!
Jennifer F recently posted…Cherry Crisp Smoothie Recipe & Achieved a Goal!
Seeing as I have a major obsession with PB, these cookies are totally for me! They look amazing and I love that I have all the ingredients at home right now!
Holly @ EatGreatBEGreat recently posted…{Guest Post} Fitness and Lifestyle Trends of 2014
That’s one of my favorite things about them too–I always have peanut butter, oats and chocolate chips on hand!
Apple butter! What a creative addition! I could eat that whole batch.
Laura @ Mommy Run Fast recently posted…18 weeks pregnant + For Two Fitness giveaway
Apple butter = world’s best butter substitute. For cookies, anyway. I tried a lot of things before the apple butter, and now it’s my staple!
Ýou had me at peanut butter 😉 And yea, I don’t like that question either. I respond in the same way you do, haha.
Jamie @ couchtoironwoman recently posted…Music and Memories
I’m convinced that questions like “what’s new?” and “how are you?” are merely formalities… I’m pretty sure no one expects to get an honest answer, and I have a sneaking suspicion that some people don’t even pay attention to the answer. BUT! You’ve definitely captured my attention with these cookies. They sound AMAZING [minus the peanut butter], and I can tell that the texture is absolutely perfect just by looking at them.
Amanda @ .running with spoons. recently posted…. applesauce oatmeal muffins .
I totally agree! In fact, I bet if we all answered honestly, the question would be asked a lot less frequently. And that comment about the texture made my day! xoxo
These look awesome! Anything I can use in place of apple butter? I find when I buy the stuff for a recipe, the rest goes to waste!
Katie @ Daily Cup of Kate recently posted…A Day In the Life of a Wellness Director
Coconut oil, butter, or possibly more peanut butter. Or maybe greek yogurt? The apple butter replaces butter in all of my cookie recipes, so any traditional fat or fat replacement should do the trick.
Haha, I’m the same way when people ask me that question. Oh well! You know what’s not boring? These fabulous cookies!
Stephanie @ Eat. Drink. Love. recently posted…Raspberry Almond Smoothie
Ok, these look amazing. I totally have to try making cookies with apple butter!
Christin@SpicySouthernKitchen recently posted…Blueberry Biscuits
You will love it, Christin–best fat substitute ever!
Can you sub apple sauce for the apple butter?
You can, but the texture will likely be more cakey.
Has anyone tried making these with Rice Bran Oil? For those who are Fructose intolerant apple is a big no no:(
Can you do coconut oil? That would be my suggestion, or earth balance. I’ve never used rice bran oil before though, so if it doesn’t have a strong flavor and you have had good luck with it, I don’t see why it wouldn’t work!
I’m making these cookies now. I did a little substitution though, so we’ll see how it works. Raw, they taste great! Instead of cornstarch, I used 2 Tbls. of Coconut flour and I didn’t have apple butter so I used coconut oil (I know it’s not the same at all, but I felt like it needed some fat). I used about 2 1/2 cups of oats instead since I omitted the apple butter. I only used about 1/8 cup of coconut oil.
Enjoy!! Let me know how they turned out! 🙂
How many carbs per serving? These look really good, but I am on a low carb diet–Been trying to find a cookie I can get away with eating:)
I don’t have an exact number, but I’d guess fairly high. I would recommend finding a flourless pb cookie recipe (without oats or grain) and subbing Splenda and stevia in the raw for the sugar if you’re counting carbs. I used to do south beach and it is pretty impossible to keep carbs down while using real sweetener. Hope that helps! Also crust less sf cheesecake is often a winner!