Also gluten-free, flourless, nut-free, vegan, and SUPER quick!
- 1 ½ cups Rolled oats For truly gluten-free: use certified gluten-free oats
- ½ tsp Baking soda
- ¼ tsp Salt
- ¼ cup Brown Sugar loosely packed
- 3 tbsp Peanut Butter For nut-free: use melted vegan butter, coconut oil, or sunflower seed butter instead
- ¼ cup Non-dairy Milk
- ¼ cup Vegan Chocolate Chips
Preheat oven to 375 F.
Lightly pulse the rolled oats in a food processor, blender, or nutri-bullet to make oat flour (or, purchase ready-made oat flour). It's OK to leave some full oat pieces if you want a coarser oatmeal-cookie texture.
Combine flour with all of the remaining ingredients. Add the chocolate chips in last, once all of the wet and dry ingredients are combined. The dough will be crumbly, but just sticky enough to form a sphere.
Form into balls and place on a cookie sheet. Bake for 6 minutes at 375 F. Cookies will not "rise" or get bigger like normal cookies - just check for a tiny bit of golden color.
1 dash of vanilla or almond extract
½ teaspoon cinnamon
¼ teaspoon cardamom or allspice
Optional add-ins: 1/4 cup of...
Less Sugar Version: same recipe as above, except…
OMIT the brown sugar
Substitute 2 Tbsp maple syrup + 15 drops of ste