Peanut butter oat choc chip cookies made with natural peanut butter, rolled oats and studded with delicious dark choc chips.
Peanut butter, wholegrain rolled oats and dark chocolate chips… is there any better base for a delicious cookie? It’s a classic recipe, but I’ve put a more natural and healthy spin on these particular peanut butter oat choc chip cookies. They’re also gluten free, provided you buy certified gluten free oats.
I like to use dairy free dark chocolate chips in my cookies. If you can’t get chocolate chips of a decent quality – I know they can sometimes be hard to find – simply chop up your favourite dark chocolate into little chunks and use that instead. Want to keep these cookies super low sugar? Swap the chips for unsweetened cacao nibs! Go you.
Peanut Butter Oat Choc Chip Cookies
- 1 cup peanut butter – 100% pure peanut butter
- 2 eggs
- 2 tsp vanilla extract
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp bicarb soda aka baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- Preheat oven to 180 C (350 F) and line a large baking tray (or two smaller trays) with baking paper.
- Combine the oats, brown sugar, cinnamon, bicarb soda and salt. Set aside. In a separate larger bowl, combine the eggs, peanut butter and vanilla together.
- Add the dry ingredients to the wet ingredients, mixing firmly with a wooden spoon, forming a slightly sticky dough. Finally, add in the chocolate chips.
- Scoop out heaped tablespoons of the dough, place on the lined baking tray, and then gently flatten them in to a cookie shape. (Wet your hands slightly if you find the dough really sticky to handle). Leave at least 1cm between cookies.
- Bake for 13-15 minutes, or until the cookies start to darken in colour and the edges start to feel firm (the centre will still be soft). Remove from the oven and allow to cool to room temperature, during which the cookies will harden up.
- Store the cookies in an airtight container for up to a week. Enjoy!
Hi , is it ok to leave out the sweetener complete or place with honey or maple syrup?
Hi Carole, you can replace with honey or maple, it adds a bit more liquid to the dough so you may need to add around 1/4 cup extra oats. 🙂
just tried this recipe and really like,. but I can’t stand the taste of Stevia. I thought I’d give it another try, but I still taste it. Just like any other sweeteners, natural or not. Can we replace with anything else? aware agave syrup etc is less healthy…
Hi Caroline, you can absolutely swap out the stevia. I would go for a granulated sweetener – probably coconut sugar. You could also just use rapadura sugar – of course this adds sugar to the recipe but it’s only a few tablespoons spread out across all of the cookies 🙂
So healthy and kid-friendly! I’m going to have to give them a try. 🙂 Thanks for sharing them with us at Savoring Saturdays!
Always a pleasure! I agree this is a great one for the kiddies 🙂 Thanks for stopping by Raia!