Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe

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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.

These Double Chocolate Peanut Butter Oatmeal Cookies are perfect for those of you who enjoy tasty sweets made with healthy ingredients!

Made without sugar, butter, or wheat, the ingredients are quite pure, but the result is a tasty cookie!

They have a classic oatmeal cookie undertone and a burst of chocolate with lots of peanut buttery richness.

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.

Let the cookies cool for a bit.

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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: 252 kcal
Carbohydrates: 26g
Protein: 6g
Fat: 16g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Cholesterol: 24mg
Sodium: 138mg
Fiber: 4g
Sugar: 14g

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.

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

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.

Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe

Ingredients

Instructions

ALSO SEE

Notes

Nutrition

FAQs AND QUESTIONs

How to Make Double Chocolate Peanut Butter Oatmeal Cookies:

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