Double Chocolate Peanut Butter Oatmeal Cookies Recipe 2024: These Double Chocolate Peanut Butter Oatmeal Cookies are a wonderful mix of all the great things in the world: chocolate, peanut butter, and oats. You don’t need a stand mixer or to chill the dough. You can make these cookies without flour, butter, or white sugar.
Oats, natural peanut butter, pure maple syrup, and dark chocolate are the four ingredients that are used in the production of these healthful yet easy treats. They have a sweet and salty flavour, a rich peanut butter component, an extra chocolatey flavour, and they are free of gluten and butter. Deliciousness can be found in every single bite.
Double Chocolate Peanut Butter Oatmeal Cookies Recipe 2024
Equipment
- Large Baking Sheet
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
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. Note: I mix everything using a fork, but you can use an electric hand mixer if you’d like.
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.
Mix in the chocolate chips.
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. 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.
Notes
I use unsweetened natural creamy peanut butter but any type of peanut butter will work as long as it is well-stirred. I don’t recommend using a reduced fat peanut butter, as the bars will turn out dry and not as flavorful.
You can also use melted coconut oil or 4 tablespoons of melted butter.
You can also add 1/2 cup of white chocolate chips if you’d like. Use dairy-free chocolate chips or sugar-free chocolate chips if need be!
Nutrition
- Serving: 1cookie (of 16 – Calories: 252kcal
- Carbohydrates:Â 26g
- Protein: 6g
- Fat:Â 16g
- Saturated Fat:Â 4g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat: 3g
- Cholesterol:Â 24mg
- Sodium:Â 138mg
- Fiber:Â 4g
- Sugar:Â 14g
