Double Chocolate Peanut Butter Oatmeal Cookies Recipe
For the eclectic eater, these rich and fudgy double chocolate peanut butter cookies are ideal! Neither stand mixer nor chilling required!
INGREDIENT
– 1 cup unsweetened natural peanut butter*– 2 large egg– 1/2 cup pure maple syrup– 3 Tbsp avocado oil**– 1 tsp pure vanilla extract– 1 ½ cups oat– 1/2 cup cocoa powder– 1 tsp baking powder– 1/2 tsp ground cinnamon optional– 1/2 tsp sea salt– ½ cup semisweet chocolate chips ***
INSTRUCTIONS
Preheat the oven to 350°F and line a large cookie sheet with parchment.
Step 1
Peanut butter, eggs, pure maple syrup, avocado oil, and vanilla extract should form a sticky mixture in a large bowl.
Step 2
I use a fork, but you can use an electric hand mixer.
To stir peanut butter, microwave it for 30–60 seconds if it's cold.
Step 3
In the bowl, mix oats, cocoa powder, baking powder, cinnamon, and sea salt into a thick dough. Mix in chocolate chips.
Step 4
Drop mounds of dough on the baking pan to make any size cookies. I can make 20 small or 9 large cookies with my recipe.
Step 5
The cookies bake together without spreading. Shape the dough before baking. Chocolate chips can be added to cookie dough balls. Small cookies can be made with cookie scoops.
Step 6
Large cookies bake in 8–11 minutes, small ones in 6–8. Serve cookies after a few minutes of cooling.