Peanut Butter Oatmeal Cookies
User Reviews
5.0
18 reviews
Excellent
Peanut Butter Oatmeal Cookies
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Peanut butter oatmeal cookies taste like a rich peanut butter cookie, with an extra chewy texture thanks to the added oats! They have extra fiber in each bite, and couldn't be easier to make.
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Ingredients
- 1/2 cup butter , softened
- 1/2 cup natural peanut butter
- 3/4 cup coconut sugar
- 1 large egg (see notes)
- 1 cup oat flour (certified gluten-free, if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt (see notes)
- 3/4 cup old fashioned rolled oats
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350ºF. In a large bowl, combine the butter, peanut butter, and sugar. Mix well, until smooth, then add in the egg and mix again.
- Add in the oat flour, baking soda, and salt, and stir until smooth. Then fold in the rolled oats and chocolate chips, if using. (If you prefer a softer cookie, use only a 1/2 cup of rolled oats.)
- Use a cookie scoop or tablespoon to scoop the dough onto a large baking sheet lined with parchment paper. You'll need to use 2 baking sheets to bake the whole batch at once, or you can cook these in two batches using the same pan. Use a fork to flatten the cookie dough, just like you would a peanut butter cookie.
- Bake at 350ºF for 8 to 10 minutes, until the cookies spread and puff up slightly. Use the shorter baking time for softer cookies, and the longer time for more firm and chewy cookies. Remove the pan from the oven and let the cookies cool on the pan. They will be fragile when warm, but will firm up as they cool.
- Serve the cookies at room temperature, or transfer them to an airtight container and store in the fridge for up to 5 days. They will firm up even more when chilled. You can also freeze these for up to 3 months.
Notes
- Nutrition information is for 1 of 24 cookies, including semisweet chocolate chips. This information is automatically calculated, and is just an estimate, not a guarantee.
- For an egg-free cookie, you can replace the egg with 1 tablespoon of ground flax seed mixed with 3 tablespoons of water to make a "flax egg."
- For a dairy-free cookie, replace the butter with a stick of vegan butter (like Miyoko's brand), or a 1/3 cup of melted coconut oil. Use refined coconut oil (expeller pressed) if you'd like to avoid adding a coconut flavor to your cookies.
- If you prefer to use white or brown sugar, reduce the amount to just 1/2 cup, since they are sweeter than coconut sugar.
- This recipe was tested with Redmond's Real Salt. If you use table salt or another brand, you might want to start with just a 1/4 teaspoon of salt, so the cookies don't turn out too salty. You can always add a sprinkle on top for a more salty-kick later!
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
141mg
(6%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
138IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
13mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 141mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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