Double Chocolate Peanut Butter Oatmeal Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
16 Cookies
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Calories
252 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Double Chocolate Peanut Butter Oatmeal Cookies
Description
Double Chocolate Peanut Butter Oatmeal Cookies rely on unsweetened natural peanut butter as the base to create a sticky, uniform dough combined with oats and cocoa powder. The baking powder helps add a slight lift, while ground cinnamon and sea salt enhance the chocolate and peanut butter flavors. Mixing in semisweet chocolate chips adds texture and bursts of melted chocolate in every bite.
Baking at 350 degrees Fahrenheit on parchment paper helps maintain their shape and prevents spreading. Making larger cookies yields thicker, more substantial servings, while smaller cookies bake into more portions but keep the same texture.
This recipe works well for those who want a more substantial cookie that holds together without becoming dry, providing a rich taste profile from the combination of peanut butter, chocolate, and oats.
Different types of peanut butter may alter texture and flavor, so using well-stirred natural peanut butter is recommended. Alternative fats such as melted coconut oil or butter can be substituted if desired. You can also customize the cookies by adding white chocolate chips if preferred.
Ingredients
- 1 cup peanut butter unsweetened natural
- 2 large egg
- 1/2 cup pure maple syrup
- 3 Tbsp avocado oil
- 1 tsp vanilla extract pure
- 1 ½ cups oats
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp ground cinnamon optional
- 1/2 tsp salt 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
- Use unsweetened natural creamy peanut butter stirred well; avoid reduced-fat versions to prevent dryness.
- Substitute avocado oil with melted coconut oil or butter if preferred.
- Adding white chocolate chips is optional; choose dairy-free or sugar-free versions as needed.
- If peanut butter is chilled, warm it briefly in the microwave for easier mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1cookie (of 16 | |
| Calories | 252kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 138mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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