Probably the easiest cookie recipe you’ll ever find, these chocolate and peanut butter oatmeal cookies are eggless, sugar free and gluten free! The best part? You can have them unbaked too if you like!
There are days when you come up with recipes that make you go…WAAAAOOOOOOWWW. This recipe did that. It deserves every praise there is in the world. These cookies..well not cookies exactly, more like fudge or granola bar style “cookies” are a dream come true. They’re quick to make, eggless, sugar free and gluten free. What more can you ask for? Its like good health rolled in a cookie shape and served on a plate with some more add ons. So if you’ve been running away and making excuses to avoid baking this is your chance. Its not going to get any easier and any healthier than this. And there’s also the option to NOT BAKE THESE. Yes..if you’re not in the mood to bake simply chill the cookies in the refrigerator and eat! They taste like chocolate granola bars, sooo YUM!
To make these cookies you only need 5 ingredients:
1. Oats– Just about any quick cooking oats will do. I used Quaker Oats that are easily available, so can you. There’s no flour in this recipe so you can feed these to gluten intolerant people as well!
2. Peanut Butter– Just to give it some extra flavour, I used peanut butter as the base. These cookies have a very subtle taste of peanut butter so I’m sure it won’t bother you even if you’re not a fan of it.
3. Honey– There’s no sugar in these cookies so to sweeten them up a bit I’ve used natural honey. I’m not a fan of honey but quite honestly you can’t tell the difference. They taste fab.
4. Cocoa Powder– To make these cookies chocolate-y I’ve used sweetened cocoa powder by Cadbury’s. Again a wonderful addition that takes these cookies to another level.
5. Milk– A little bit of milk to bind everything together is all you need and you’re done.
There’s a 6th ingredient too..the chocolate chips. They’re more like decoratives..only for the top so feel free to skip them. I’ve only used them to make my cookies pretty so you can save the extra trip to the grocery shop and bake without these if you like.
If you’ve got these ingredients you can start making these cookies right now and be done in the next 15 minutes. If you decide to not bake them then even quicker than that. All you need to do is mix everything up, make cookie shapes and bake for 5 minutes or for the no bake version, just chill in the refrigerator for an hour. Yes..they’re made in a refrigerator, how cool is that? 😀
I prefer the baked version though..baking provides a better structure to the cookie and a cookie-like taste. Not baked cookies taste great too..but almost like a chocolate and you’ll need to store them in a refrigerator.
PS: The cookies in the picture are the no bake version. The baked ones don’t look much different, only less shiny. They taste better though.
RECIPE: Oatmeal Chocolate Cookies (eggless, sugar free and gluten free)
Makes: 9-10 small cookies Time: 15 minutes
NOTE: 1 cup = 240 ml ; Please note that 1 cup means 1 measuring cup not 1 tea cup. A tea cup is approximately 100-150 ml which is way smaller than an actual measuring cup. Please refer to the weight measurements given next to the ingredients in case you don’t have measuring cups.}
- Creamy Peanut Butter, 1/4 cup or 65 grams or 3 1/2 tablespoons
- Honey, 4 tablespoons
- Cocoa Powder, 4 tablespoons
- Milk, 2 tablespoons
- Oats, 1 cup or 14 tablespoons
- Chocolate Chips, a handful for the top
Melt peanut butter in a pan until smooth on a low flame. Take it off the heat when completely melted and mix in the honey.
Add the cocoa powder, milk, oats and you’ll form a cookie dough. Take about 1 tablespoon cookie dough per cookie, form a ball and the slightly flatten it to give it a cookie shape.
For the no-bake version, simply chill them in the refrigerator for an hour and they’ll be ready to eat. You could stick a few chocolate chips on top before chilling.
For the baked version, preheat your oven to 180 degrees Celsius for 10 minutes and bake your cookies for 5 minutes. Stick a few chocolate chips on top as soon as you take them out of the oven.
Let the cookies cool for at least an hour minutes before storing them.
Store the baked cookies in an airtight container (over the shelf is fine) and the unbaked cookies in a refrigerator.
Write to me for any queries!
Some more chocolate cookie recipes..