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Peanut Butter Oatmeal Chocolate Chip Cookies

Delicious, chewy cookies that blend peanut butter, oats, and chocolate chips for a satisfying treat without derailing your healthy eating.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces eggs Can be replaced with flax eggs for a vegan option.
  • 1 cup peanut butter Use smooth and creamy for best texture.
  • ⅓ cup pure maple syrup Can substitute with honey or agave syrup.
Dry Ingredients
  • 1 ½ cups rolled oats Use certified gluten-free oats for gluten intolerance.
  • ¼ tsp baking soda
  • ½ tsp ground cinnamon Optional.
  • ½ tsp sea salt
Optional Add-ins
  • ⅔ cup chocolate chips Can be omitted or replaced with nuts/dried fruit.

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F and prepare a large cookie sheet with parchment paper.
  2. In a mixing bowl, whisk the eggs until well beaten.
  3. Add the peanut butter and maple syrup to the bowl, and stir until everything is well combined.
  4. Mix in the rolled oats, baking soda, cinnamon (if using), and sea salt until a thick and sticky dough forms.
  5. Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
  6. Scoop mounds of dough onto your prepared baking sheet. Feel free to make giant cookies or smaller ones based on your preference.
  7. Bake the cookies for 9 to 12 minutes until set and slightly golden - about 10 minutes is usually perfect.
  8. Allow the cookies to cool on the baking sheet for about 10 minutes before enjoying.

Notes

These cookies are great for gatherings and can be stored in an airtight container for up to a week or frozen for up to three months. Experiment with different mix-ins!