Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe: The mix of peanut butter, oats, and chocolate is what makes these Double Chocolate Peanut Butter Oatmeal Cookies so amazing!
There’s no need to refrigerate the dough or use a stand mixer! These simple cookies don’t require processed sugar, butter, or wheat.
Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe
Ingredients
- 1 cup unsweetened natural peanut butter*
- 2 large eggs
- 1/2 cup pure maple syrup
- 3 Tbsp avocado oil
- 1 tsp pure vanilla extract
- 1 ½ cups oats
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp. ground cinnamon, optional
- 1/2 tsp. sea salt
- ½ cup semisweet chocolate chips,
Instructions
- Set out a large cookie sheet and cover it with parchment paper before preheating the oven to 350 degrees.
- In a large mixing bowl, combine the peanut butter, eggs, pure maple syrup, avocado oil, and vanilla extract. Mix the wet ingredients until a consistent, sticky consistency is achieved. Note: You can use an electric hand mixer if you’d like, but I prefer to combine everything with a fork.
- If the peanut butter isn’t room temperature or has been refrigerated, microwave it for 30 to 60 seconds, or until stirring becomes simple.
- To the mixing bowl (dry ingredients), add the oats, cocoa powder, baking powder, cinnamon, and sea salt. Mix until a thick dough forms.
- Add the chocolate chunks and stir.
- Place heaps of dough onto the ready baking pan, forming biscuits into any desired shape. Although the recipe yields up to 20 little cookies, I only make 9 large ones. Throughout the baking process, the cookies hold their shape and do not spread out too much. Because of this, before baking, make sure the dough takes on the desired final shape. If desired, press additional chocolate chips into the cookie dough balls. Feel free to use this small cookie scoop, if you have one, to make tiny cookies.
- For large cookies, bake for 8 to 11 minutes; for little cookies, bake for 6 to 8 minutes.
- Before serving, let the cookies cool for a few minutes.
ALSO SEE
Nutrition
- Serving: 1 cookie (of 16)
- Calories: 252 kcal
- Carbohydrates: 26g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 4g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 24 mg
- Sodium: 138mg
- Fiber: 4g
- Sugar: 14g
Notes:
- You may use any kind of peanut butter as long as it’s well-stirred; I personally use unsweetened, natural creamy peanut butter. If you use reduced-fat peanut butter, the bars won’t taste as good and will get dry.
- Four tablespoons of melted butter or melted coconut oil can also be used.
- If you’d like, you can also add 1/2 cup of white chocolate chips. If necessary, use chocolate chips without dairy or added sugar!
FAQs AND QUESTIONs
How to Make Double Chocolate Peanut Butter Oatmeal Cookies:
- Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
- Transfer the peanut butter, eggs, pure maple syrup, avocado oil, and vanilla extract to a large mixing bowl and mix the wet ingredients together until a uniform sticky substance is formed.
- If the peanut butter has been chilling in the refrigerator (or is not at room temperature), microwave it for 30 to 60 seconds or until it is easy to stir.
- Add the oats, cocoa powder, baking powder, cinnamon, and sea salt to the mixing bowl (dry ingredients) and mix until a thick dough forms.
- Drop mounds of dough on the prepared baking pan, making any size cookies you like. I make 9 huge cookies, but the recipe will make up to 20 small cookies. The cookies maintain the same shape throughout the baking process, and they do not spread much.
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For this reason, be sure to shape the dough into the final shape you’re looking for prior to baking. Press extra chocolate chips into the cookie dough balls if you’d like. If you have a small cookie scoop, feel free to use if here to make small cookies.
- Bake cookies for 8 to 11 minutes for large cookies or 6 to 8 minutes for very small cookies.
- Allow the cookies to cool for a few minutes before serving.
- Store cookies in an airtight container or a zip lock bag at room temperature for 2 days or in the refrigerator for up to 7 days. These cookies freeze well! Freeze in a large freezer bag for up to 3 months.
