Peanut Butter Oatmeal Cookies
These peanut butter oatmeal cookies are soft, chewy, and naturally gluten-free and also dairy-free! Make this recipe for a guilt-free sweet treat.
Servings 20 people
Calories 149kcal
Ingredients
- 1 cup creamy peanut butter
- ⅔ cup coconut sugar brown sugar
- 1½ teaspoons vanilla extract
- 2 large eggs
- ⅔ cup rolled oats
- 1 teaspoon baking soda
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 350ºF.
- In a small bowl, add the oats and baking soda. Mix well until combined, and set aside.
- In a medium bowl, whisk the peanut butter, brown sugar, eggs, and vanilla for about 5 minutes or so.
- Add the dry ingredients into the wet ingredients bowl, and mix all together.
- Add the chocolate chips.
- Place a silicone mat or parchment paper on a baking sheet.
- Scoop out 1 tablespoon of the batter onto the sheet 2 inches apart.
- Then, flatten the top of the cookie with two fingers.
- Bake for 9-11 minutes, and let them cool completely before removing from the baking sheet. If you don't, the cookies may break apart.
- The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Makes 16-20 cookies.
Video
Notes
- Adapted from Ambitious Kitchen.
- Brown sugar can be used in place of coconut sugar if you prefer.
- The cookies do not naturally spread a lot, so you will have to press them down before baking.
- I like saving a few chocolate chips to press on top of the cookies before baking so they look nicer afterwards.
- Instead of using dark chocolates, you can substitute with other types of chocolates such as white chocolate, milk chocolate, caramel, and more!
- To store: Store the cookies for up to a week in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 120 | Calories: 149kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Cholesterol: 17mg | Sodium: 125mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Calcium: 16mg | Iron: 0.5mg