Chocolate Peanut Butter Oatmeal Cookies
Enjoy a healthy treat with this easy cookie recipe. So yummy, they taste like dessert but make the perfect fueling breakfast or easy afternoon snack you can make in under 30 minutes. Sweet, rich and amazing!I’m a big fan of old-fashioned no bake cookies, not having to turn on the oven is always a plus in my book. Peanut butter is the star in this easy, recipe with just six ingredients that are crazy delicious and super customizable! This cookie recipe has been given a makeover and uses natural peanut butter, coconut oil and honey in place of the traditional sugar, eggs, butter and flour. The traditional recipe uses two cups of sugar. While this healthier version is sweet there is far less sweetener added and we’re using honey instead which has added health benefits and is easier for our bodies to process. So, this easy recipe makes eating a little healthier, quick and delicious!Feel free to use either quick or traditional rolled oats and crunchy or creamy peanut butter. Or make them peanut-free by using almond butter, cashew butter, or even softened coconut butter.These cookies have the best texture – a slight soft crunch with chew from the oats and so much peanut butter flavor, completely impossible to resist. They make a great nutrient-dense snack or healthier dessert. They also make a delicious lunchbox treat or after school snack! They also happen to be really good frozen. Just pop one out of the freezer any time a craving hits.
Servings 16
Ingredients
- 2 cups oats, instant, quick or traditional
- 1 cup creamy peanut (or any other nut or seed) butter
- 1/2 cup honey or maple syrup
- 3 tablespoons coconut oil
- 1 tablespoon cocoa or cacao powder
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Topping
- Sprinkle sea salt
Instructions
- Line a baking sheet with parchment paper or wax paper. Set aside.To begin, add peanut butter and coconut oil to a medium saucepan and heat over a low heat. Stir well. Once melted, turn off the heat and add the honey, cocoa and vanilla to the pot.Stir in the oats, and then let the batter chill in the refrigerator for 30 minutes.Once chilled, add the chocolate chips if using and using a medium cookie scoop, scoop and drop balls (about golf ball size) of dough onto prepared baking sheet, evenly spaced apart (makes around 16 cookies). Using a fork, flatten cookies to desired thickness.Place the cookies in the refrigerator for 30 minutes to an hour. Sprinkle with sea salt, then enjoy!Store in an airtight container in the refrigerator for up to 1 month. Freezing Instructions: Store cookies in freezer-friendly container for up to 3 months. Allow to thaw at room temperature for 5-15 minutes before enjoying.