Peanut Butter Oatmeal Cookies
Soft and chewy oatmeal cookies made with peanut butter, rolled oats, maple syrup, and dark chocolate chips.
Servings: 10 cookies
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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