Flourless Chocolate Chip Peanut Butter Cookies
with Oatmeal
These soft and tender cookies are packed with peanut butter flavour and studded with chocolate chips for a delicious sweet treat that just happens to be flourless!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
½ tasse(s)
Pépites de chocolat mi-amer
(Contient Soya Peut contenir Lait, Poisson, Sulfites, Crustacés, Oeuf, Noix, Arachides, Blé, Sésame, Moutarde)
6 pièce(s)
Beurre d'arachides
(Contient Arachides)
½ tasse(s)
Flocons d’avoine à cuisson rapide
(Contient Avoine Peut contenir Blé, Gluten, Seigle, Soya)
1 pièce(s)
Œuf
(Contient Oeuf)
⅓ cs
Bicarbonate de soude
(Peut contenir Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
½ tasse(s)
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Sel*
Informations nutritionnelles
Instructions
- To a large bowl, add peanut butter, brown sugar, honey and egg. Whisk until smooth and combined.
- Add oats, 1/4 tsp baking soda and 1/8 tsp salt, then stir to combine.
- Add chocolate chips, then stir until fully incorporated.
- Line a large baking sheet with parchment paper.
- Using a spoon or cookie scoop, portion 12-14 mounds of cookie dough along the prepared baking sheet, evenly spaced 1 to 1.5 inches apart.
- Gently press down on each cookie with the back of a spatula or the palm of your hand to flatten slightly.
- Bake in the middle of the oven for 9-12 minutes until golden-brown and puffy.
- Transfer baking sheet to a wire rack and allow cookies to cool for 5 minutes before removing them from the baking sheet.