Peanut Butter Oatmeal Cookies
User Reviews
5
Peanut Butter Oatmeal Cookies
Description
This recipe starts by creaming butter, natural peanut butter, and coconut sugar into a smooth mixture, then integrating an egg for binder and moisture. Oat flour, baking soda, and salt build structure, while rolled oats provide chew and a wholesome texture. Optional chocolate chips add richness and contrast.
The cookie dough is portioned and flattened before baking to encourage a classic peanut butter cookie appearance. Baking time influences the softness or firmness, allowing customization of texture preference. Cookies cool on the pan to firm up and avoid breakage when warm.
These cookies serve as a filling snack or dessert option. The combination of oats and peanut butter offers sustaining energy, and the coconut sugar moderates sweetness. Adjustments like flax eggs or dairy-free butter offer dietary flexibility, and salt levels can be calibrated based on salt type used.
With around 24 cookies per batch, this recipe balances texture and flavor well, with practical substitutions noted for varied diets.
Ingredients
- 1/2 cup butter , softened
- 1/2 cup peanut butter natural
- 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 salt see notes, fine sea salt
- 3/4 cup rolled oats old fashioned
- 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
- For an egg-free version, substitute the egg with a flax egg made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water.
- To make the cookies dairy-free, use vegan butter or melted refined coconut oil to avoid coconut flavor.
- If you use white or brown sugar instead of coconut sugar, reduce the amount to 1/2 cup as they are sweeter.
- Start with less salt if using table salt, adding more later if desired to avoid overly salty cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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