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.