Peanut Butter Oatmeal Cookies
Soft and chewy oatmeal cookies made with peanut butter, rolled oats, maple syrup, and dark chocolate chips.
Servings 10 cookies
- 2 cups quick-cooking oats
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup creamy peanut butter
- 1 large egg at room temperature
- 1 1/2 tsp pure vanilla extract
- 1/3 cup maple syrup
- 1/2 cup dark or semi-sweet chocolate chips
You'll need 2 mixing bowls, one for the dry ingredients and the second for the wet ingredients. In the first one add the oats baking powder, baking soda, and salt.
In the second bowl add the wet ingredients; Whisk together the peanut butter, egg, vanilla, and maple syrup.
Pour the wet ingredients over the dry ones and mix to combine.
Fold in the chocolate chips. Refrigerate for at least 15 minutes.
Meanwhile, preheat the oven to 350F and line a large baking sheet with parchment paper.
Using a cookie scoop, add a spoonful of mixture into the prepared sheet pan. Flatten into a 1/2-inch thick disk. Repeat with the remaining mixture.
Bake at 350F for 8-10 minutes, or until slightly golden.
- Makes 8-10 cookies depending on the size of the cookies.
- You may blend the oats or use rolled oats but the texture of the cookies will be altered slightly.
- For a gluten-free option, use gluten-free oats.
- For a vegan option- use dairy-free chocolate chips and replace the egg with 1 tablespoon of ground flaxseed. Mix the ground flaxseed first with 3 tablespoons of water.
- Any nut butter will work.
- Allow them to cool on your kitchen counter before storing them. Store in an airtight container at room temperate for 3 days or in the fridge for up to 10 days.
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 26g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 271mg | Potassium: 230mg | Fiber: 3g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg