Description
Chewy and soft peanut butter oatmeal cookies, made with wholesome oats, creamy peanut butter, and sweet chocolate chips, perfect for any time of the day.
Ingredients
1 cup rolled oats
1/2 cup peanut butter (smooth or chunky)
1/4 cup coconut oil (melted) or butter
1/4 cup brown sugar
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1 egg (or egg substitute)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, peanut butter, melted coconut oil or butter, brown sugar, maple syrup, vanilla extract, baking soda, and salt. Stir until everything is well combined.
- Add the egg or egg substitute and mix again until the dough comes together.
- Fold in the chocolate chips.
- Scoop out spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4-5 days at room temperature or refrigerate for up to a week.
Can be frozen for up to 3 months.
To reheat, microwave for a few seconds for a freshly baked taste.
For a vegan version, use a flax egg as an egg substitute.
If you want to make it gluten-free, ensure the oats are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
