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5.0 from 21 votes

Double Chocolate Peanut Butter Oatmeal Cookies

These rich and fudgy double chocolate peanut butter cookies are perfect for the person who loves it all! No stand mixer or chilling time needed!

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 16 Cookies
Calories: 252 kcal
Course: Dessert , Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add the oats, cocoa powder, baking powder, cinnamon, and sea salt to the mixing bowl (dry ingredients) and mix until a thick dough forms.
  5. Mix in the chocolate chips.
  6. 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.
  7. Bake cookies for 8 to 11 minutes for large cookies or 6 to 8 minutes for very small cookies.
  8. Allow the cookies to cool for a few minutes before serving.

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.
  • *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 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!
  • ***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 Information

Serving 1cookie (of 16 Calories 252kcal (13%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 24mg (8%) Sodium 138mg (6%) Fiber 4g (16%) Sugar 14g (28%)

Nutrition Facts

Serving: 16Cookies

Amount Per Serving

Calories 252

% 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.