Flourless Chocolate Chip-Peanut Butter Cookies
Serves 4 | with Oatmeal- Soy
- Peanuts
- Oats
- Egg
- Milk
- Fish
- Sulphites
- Crustaceans
- Egg
- Tree nuts
- Peanuts
- Wheat
- Sesame
- Mustard
- May contain traces of allergens
- Gluten
- Rye
- Soy
- Triticale
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! Ingredients: Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Brown sugar (cane sugar, molasses) • Bittersweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, natural vanilla extract) (soy) • Grade A egg • Oats (rolled oats) • Honey • Baking soda.
Ingredients
½ cup
Bittersweet Chocolate Chips
(Contains: Soy May be present: Milk, Fish, Sulphites, Crustaceans, Egg, Tree nuts, Peanuts, Wheat, Sesame, Mustard)
6 unit(s)
Peanut Butter
(Contains: Peanuts)
½ cup
Quick Oats
(Contains: Oats May be present: Wheat, Gluten, Rye, Soy)
1 unit(s)
Egg
(Contains: Egg)
3.96 g
Baking Soda
(May be present: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
½ cup
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Honey
Not included in your delivery
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 1/2 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 and puffy.
- Transfer baking sheet to a wire rack and allow cookies to cool for 5 minutes before removing them from the baking sheet.
