Flourless Double Chocolate Peanut Butter Oatmeal Cookies
These cookies are rich, chewy, and guilt-free! Enjoy the indulgent flavors of chocolate and peanut butter in every bite.
Servings: 12 servings
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 1/2 cups oats
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.
- In a large mixing bowl, combine the peanut butter, eggs, maple syrup, avocado oil, and vanilla extract. Use a spatula or whisk to mix until smooth and creamy.
- To the wet mixture, add the oats, cocoa powder, baking powder, cinnamon (if using), and sea salt. Stir until fully combined.
- Gently fold in the chocolate chips until evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet, leaving space between each cookie as they will spread slightly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges look set but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Flourless Double Chocolate Peanut Butter Oatmeal Cookies warm or at room temperature!
Equipment
- Mixing Bowl
- Spatula
- Baking Sheet
- Oven
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- These cookies freeze beautifully; just thaw at room temperature when ready to enjoy.
- Feel free to substitute peanut butter for almond butter or sunflower seed butter for a nut-free version.