Is this the longest cookie name ever?
I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.
If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.
I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.
But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.
After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.
And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”
Just trust me on this one, would’ya?
To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).
Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.
Serve these cookies with a cold glass of milk and happy dunking, friends!
- ¼ cup (1/2 stick) unsalted butter, melted
- ½ cup natural peanut butter (smooth or crunchy)
- ½ cup packed brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- 1.5 cups gluten-free rolled oats
- ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
- ¼ cup raisins
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
- Stir in the rolled oats, chocolate chips and raisins.
- Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
Julia @ Lord Still Loves Me
Oof, okay so this recipe sounds amazing, but I may have to do without the raisins. 😉 I cannot for the life of me eat a raisin! Everything about this though looks and sounds delicious!
Rachel (littlechefbigappetite)
Haha, NO worries Julia! Go for it without the raisins 😉 Hope you love them!!
rachel @ atheltic avocado
these look so amazing! I wish I could eat these out of the screen!!!
Rachel (littlechefbigappetite)
Woohoo! Food Porn success then! Thanks Rachel!
GiGi Eats
Ugh! Peanut Butter. Who doesn’t love that addictive creamy deliciousness!
Rachel (littlechefbigappetite)
Serioussssssly! All day, every day!
Christina
Don’t ya love when a healthified version comes out great?! These look deeelish, I’m such a cookie monster!
Rachel (littlechefbigappetite)
Yes! Because sometimes healthy cookies can taste like rocks! Haha
Dani @ Dani California Cooks
I would not be able to keep these around my apartment for long! In fact, I made some cookies on Sunday and ate four right in a row.
Rachel (littlechefbigappetite)
Dani, I feel you girl! Peanut Butter + Chocolate is my downfall – but these are worth it!!
Beverley @ sweaty&fit
Oatmeal cookies with allllllll the addings are my favorite! I could eat these all in one sitting
Rachel (littlechefbigappetite)
I maybe did just that!
lynn @ the actor's diet
Ha ha – I love the long name of this recipe. I didn’t get to meet you last night at M Cafe but hopefully soon!
Rachel (littlechefbigappetite)
Yes! Lynn, so sorry I missed you! I hope we run into each other soon!