Flourless Double Chocolate Peanut Butter Oatmeal Cookies
If you’re on the hunt for a cookie that checks all the boxes—delicious, indulgent, and wholesome—look no further than these Flourless Double Chocolate Peanut Butter Oatmeal Cookies. These cookies are not only gluten-free but also packed with the rich flavors of chocolate and peanut butter, making them a crowd favorite in any setting. With a chewy texture and a delightful crunch from the oats, they’re the perfect treat for any time of day. Whether you’re enjoying them with a cup of coffee or as a post-workout snack, they’re sure to satisfy your sweet tooth while keeping things healthy.
Why It’s Crowd-Pleasing
These Flourless Double Chocolate Peanut Butter Oatmeal Cookies are a hit for several reasons:
- Rich Flavor: The combination of peanut butter and cocoa creates a luxurious taste that feels indulgent without the guilt.
- Easy to Make: With just a handful of ingredients, these cookies come together quickly, making them perfect for last-minute gatherings.
- Texture Perfection: The oats lend a chewy texture, while the chocolate chips provide a melty surprise in every bite.
- Healthy Ingredients: Made with natural ingredients, these cookies offer a nutritious twist on a classic treat.
What to Buy
Before diving into the recipe, here’s what you’ll need to gather:
- 1 cup unsweetened natural peanut butter: Choose a brand that contains only peanuts and salt for the best flavor.
- 2 large eggs: These bind the ingredients together while adding richness.
- 1/2 cup pure maple syrup: This provides sweetness without refined sugars.
- 3 tablespoons avocado oil: A healthy fat that keeps the cookies moist.
- 1 teaspoon pure vanilla extract: For a hint of warmth and depth of flavor.
- 1 1/2 cups oats: Rolled oats work best for the right texture.
- 1/2 cup cocoa powder: Use high-quality cocoa for a deep chocolate flavor.
- 1 teaspoon baking powder: This helps the cookies rise slightly.
- 1/2 teaspoon ground cinnamon (optional): Adds warmth and enhances the chocolate flavor.
- 1/2 teaspoon sea salt: Balances the sweetness and heightens flavors.
- 1 cup semisweet chocolate chips: For that extra chocolatey goodness.
Must-Have Equipment
To make these cookies, you’ll need a few essential kitchen tools:
- Mixing bowl: A large bowl to combine all your ingredients.
- Whisk or spatula: For mixing the wet and dry ingredients together smoothly.
- Baking sheet: A lined or greased baking sheet to place your cookie dough on.
- Cookie scoop or tablespoon: For evenly portioning the cookie dough.
- Oven: Preheated to ensure your cookies bake evenly.
Flourless Double Chocolate Peanut Butter Oatmeal Cookies Cooking Guide
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve the perfect texture.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 1 cup of unsweetened natural peanut butter, 2 large eggs, 1/2 cup pure maple syrup, 3 tablespoons of avocado oil, and 1 teaspoon of pure vanilla extract. Whisk until smooth and well combined.
Step 3: Add the Dry Ingredients
To the wet mixture, add 1 1/2 cups of oats, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of optional ground cinnamon, and 1/2 teaspoon of sea salt. Stir until just combined.
Step 4: Fold in the Chocolate Chips
Gently fold in 1 cup of semisweet chocolate chips into the cookie dough. This will ensure that every bite is loaded with chocolate goodness.
Step 5: Scoop the Cookies
Using a cookie scoop or a tablespoon, portion out the dough onto a lined or greased baking sheet. Make sure to leave some space between each cookie, as they will spread slightly while baking.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. They will continue to firm up as they cool.
Step 7: Cool and Enjoy!
Remove the cookies from the oven and allow them to cool on the baking sheet for a few 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.
Fresh Seasonal Changes
Feel free to adapt this recipe to fit the seasons and your taste preferences:
- Fall: Add a pinch of nutmeg or pumpkin spice for a seasonal twist.
- Winter: Stir in some chopped walnuts or pecans for added crunch.
- Spring: Incorporate dried fruit like cranberries or cherries for a touch of tartness.
- Summer: Swap out the chocolate chips for white chocolate or even some fresh berries.
Things That Go Wrong
Even the best bakers encounter challenges. Here are some common pitfalls and how to avoid them:
- Cookies Spreading Too Much: Ensure your oven is at the correct temperature and avoid overmixing the dough.
- Dry Cookies: Be careful not to overbake. They should look soft in the center when you take them out.
- Too Sweet: Adjust the maple syrup to your taste if you prefer a less sweet cookie.
- Crumbly Texture: Make sure to measure your peanut butter accurately, as too little can lead to dryness.
Keep It Fresh: Storage Guide
To keep your Flourless Double Chocolate Peanut Butter Oatmeal Cookies fresh, follow these storage tips:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. Place layers of parchment paper between the cookies in a freezer-safe container, and they can last up to 3 months.
Your Questions, Answered
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture to the cookies. Just keep in mind that the flavor will be slightly different.
What can I substitute for maple syrup?
You can use honey or agave syrup as a substitute for maple syrup. Keep in mind that the flavor will change slightly, but they will still be delicious!
Can I make these cookies vegan?
Yes! To make them vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and ensure the chocolate chips are dairy-free.
What should I serve with these cookies?
These cookies pair perfectly with a glass of almond milk or a cup of coffee. They’re also great as a post-workout snack when you need a protein boost!
More from the Kitchen
If you enjoyed these Flourless Double Chocolate Peanut Butter Oatmeal Cookies, you might also love:
- Peanut Butter Banana Oatmeal Bars
- Vegan Chocolate Chip Cookies
- No-Bake Chocolate Oatmeal Energy Bites
- Gluten-Free Almond Joy Cookies
See You at the Table
There you have it! A delicious recipe for Flourless Double Chocolate Peanut Butter Oatmeal Cookies that is sure to impress your friends and family. With their rich chocolate flavor and chewy texture, these cookies are perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to indulge in a cookie that’s as wholesome as it is delicious. Happy baking!
Flourless Double Chocolate Peanut Butter Oatmeal Cookies
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Mix the Wet Ingredients - In a large mixing bowl, combine peanut butter, eggs, maple syrup, avocado oil, and vanilla extract. Whisk until smooth.
- Step 3: Add the Dry Ingredients - Stir in oats, cocoa powder, baking powder, cinnamon, and sea salt until just combined.
- Step 4: Fold in the Chocolate Chips - Gently fold in chocolate chips into the dough.
- Step 5: Scoop the Cookies - Portion the dough onto a lined baking sheet, leaving space between each cookie.
- Step 6: Bake - Bake for 10-12 minutes until edges are set; centers should be soft.
- Step 7: Cool and Enjoy! - Allow cookies to cool slightly before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze with parchment paper layers for up to 3 months.
- Feel free to experiment with add-ins like nuts or dried fruit for variety.
