Description
These Chocolate Chunk Oatmeal Peanut Butter Cookies are completely flourless. They are extremely chewy, thick and filled with melty chocolate chunks. The sprinkle of sea salt on top after these cookies brings out the caramel undertones and sweetness of the coconut sugar used in these cookies!
Ingredients
Scale
- 1 1/2 tbsp chia seeds
- 1 heaping cup all natural peanut butter*
- 1/2 tbsp vanilla extract
- 1/2 tbsp unsulfured molasses
- 3/4 cup coconut sugar or cane sugar
- 1/2 tsp sea salt + pinch for on top
- 3/4 tsp baking soda
- 3/4 cup oats
- 1 – 2 tsp of water
- 1/3 cup dark chocolate chunks + 2 tbsp sprinkling on top
Instructions
- Make your chia “eggs” by mixing together 1 1/2 tbsp of chia seeds with 4 1/2 tbsp of water in a large bowl. Stir. Set aside and leave to thicken until an egg-like gel is formed for 5 minutes.
- Add the peanut butter, vanilla extract and unsulfured molasses to the chie “egg”. Mix together with a spoon (the dough will be thick!). Stir in coconut sugar, sea salt, baking soda and oats. Mix together. I like to do this last part with clean hands because the dough is very thick. Add a couple teaspoons of water if the dough is too thick (I added 2 teaspoons of water). Mix in dark chocolate chunks and form the dough into a ball.
- Cover dough and stick in the fridge for at least 30 minutes or in the freezer for 15 minutes (if you are pinched for time!).
- Pre-heat oven to 350F/175C. Line a baking pan with parchment paper or a non-stick baking mat.
- Scoop and roll the cookie dough into 10 -11 equal sized cookies. I like to scoop the cookie dough with a cookie scoop to make this step easier. Place the cookie dough balls on the pan and press them down lightly with the palm of your hand. Press a couple chocolate chunks on top of each cookie.
- Bake for 9 – 10 minutes until the cookies are just baked (do not over-bake them!). Sprinkle with a pinch of sea salt. Leave the cookies to cool on the pan for 5 minutes before moving the cookies to a cooling rack.
Notes
1) Make sure your peanut butter is well-stirred and moderately runny – not too oily and not too dry. If your peanut butter is too dry then your cookies will be too dry – if your peanut butter is too oily then your cookies will be too oily. Give your all natural peanut butter a good stir before using it in these cookies.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American