Oil Free Peanut Butter Chocolate Chip Cookies. It only takes 7 simple (even healthy) ingredients to make the only peanut butter cookie recipe you’ll ever need again.
These Peanut Butter Chocolate Chip Cookies are oil free! That’s right, no butter, vegan butter, canola oil or anything like it. Recently I read this article from No Meat Athlete on why he stopped eating oil altogether. He’s a serious athlete; if he can do it, so can I, right!? We don’t need it.
These cookies sure don’t need oil to be chewy, rich and delicious. You won’t miss it at all. Most peanut butter cookies call for loads of butter or even shortening. These are a much healthier version of everybody’s favorite cookie!
My kids love these Oil Free Peanut Butter Chocolate Chip Cookies. They are a true favorite in our home. This recipe makes a pretty small batch, so they might go really fast! If peanut butter and chocolate aren’t your thing, you can leave out the chocolate chips for a pure peanut butter cookie. Also, make sure to use natural peanut butter, not JIF or Skippy. It can be kind of hard at first because so many jars of peanut butter say “natural” but that doesn’t mean a thing. Look at the ingredients: It should just say “peanuts” and maybe “salt”. That’s it. Seriously. No sugar or palm oil please.
These cookies can easily be made gluten free by using a gluten free blend of flour. They turn out just fine with any kind of flour you want to use. Happy baking!
Recipe adapted from this recipe.
Oil Free Peanut Butter Chocolate Chip Cookies
- 1/2 cup natural peanut butter (only peanuts, maybe salt)
- 1/3 cup organic sugar
- 2 tbsp no sugar added applesauce
- 1/2 tsp vanilla extract
- 1/4 cup white whole wheat flour or whole wheat pastry flour *Can also use a gluten free mix
- 1/4 tsp baking soda
- tiny pinch of salt, optional *If your peanut butter is unsalted, you may add a tiny pinch of salt.
- 1/3 cup chocolate chips, dairy free
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
Add the peanut butter, sugar, applesauce and vanilla extract to a medium bowl. Mix well until combined.
Now add the flour, baking soda and salt if using, to the wet ingredients and mix with a wooden spoon until combined. Do not over mix. Fold in the chocolate chips.
Scooping a heaping tablespoon at a time, roll into a ball and flatten onto the baking sheet a little bit, creating a cookie shape. These cookies won't flatten out much while they bake.
Bake for 8-9 minutes. They will appear very soft and not done, but as they cool they will set. Let them cool for at least 10 minutes before removing from the pan, or they may fall apart.