Flourless Peanut Butter Oatmeal Cookies

From   Sallys Baking

• 2/3 cup (58g) old-fashioned rolled oats*
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 large egg or 2 small
• 1 cup (250g) peanut butter at room temperature or cold* (see notes)
• 1 T stevia and 2 T xylitol
• 2-3 T ground flax
• 1 t vanilla
• 1/2 cup (90g) semi-sweet or dark chocolate chips

In one bowl Add dry ingredients and mix- oats, cinnamon, soda

In seperate bowl add egg(s), flax- let sit for 10 min, then add stevia and xylitol, vanilla, then peanut butter.

Combine ingredients together.

You want the cookie dough to be cold b/c if it is warm- when you cook them they will spread and be flat.

I put in freezer for 15min

350F degrees, Bake for 9 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. 

optional- Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon to slightly flatten