Peanut Butter & Chocolate Oatmeal Cookies
- Ojas Bhalgat
- Apr 29, 2020
- 2 min read
Peanut Butter Chocolate Oatmeal Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. They are outrageously good! No stand mixer required.
Gluten-free, refined sugar-free, low-carb, vegetarian
These cookies are delicious and so healthy that you can even eat them for breakfast! Enjoy it with a tall glass of warm milk or tea. These cookies are tender on the inside, chewy around the middle, and just barely crisp around the edges. This healthy dessert recipe is exactly what you should make when you are craving some old-school comfort (is there anything more classic or delightful than oatmeal, banana, and chocolate together?) but want to keep things on the lighter side.
Recently someone asked me why I loved the combination so much and I was taken aback slightly. My first thought was “well why wouldn’t I love this magic duo?” Then I realized that I’ve loved the flavors together since before I could remember. Since childhood two of my favorite foods have been chocolate and peanut butter, so it only makes sense that I absolutely adore them combined!
These cookies are ridiculously big, thick, and chewy yet soft and have just amazing flavor. They are 1000% perfect with a glass of cold milk. Best part? You don’t even need a stand mixer to make these, they’re so easy. And they are Gluten-Free. Check out the notes below,
Peanut Butter & Chocolate Oatmeal Cookies
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. Gluten-free, refined sugar-free
Prep Time : 10 mins
Cook Time : 12 mins
Total Time : 22 mins
Course : Cookies
Servings : 12 Bars
Author : Ojas Bhalgat
Ingredients
2 super ripe medium bananas
1/3 cup (85 g) peanut butter
1/2 tsp (3 ml) pure vanilla extract
1.5 cups (140 g) quick (rolled) oats powder
2 Tbsp (30 g) dried black raisin chopped , walnuts chopped
2 Tbsp (10 g) desiccated coconut
2 Tbsp (15 g) chopped dark chocolate
Instruction
Preheat the oven to 350 F/ 180 C.
Mash the bananas well in a large bowl. Then add the peanut butter and vanilla extract, stirring until combined before adding the remaining ingredients.
Divide into 12, roll into balls and then press down to make a cookie shape. Place on a cookie tray lined with baking paper.
Bake for 10-12 minutes, or until the tops turn golden.
Remove from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to cool completely. Enjoy! Store in an air-tight container in the fridge for up to two days
Notes
* If you don’t have quick oats, pulse regular rolled oats in a blender or food processor until coarsely chopped
** If you don’t have roasted coconut flakes, just dry roast unsweetened shredded coconut flakes on a pan on high heat, stirring frequently until fragrant and lightly golden.
Variations: substitute the peanut butter for any other nut butter.
Storage: store in an air-tight container in the fridge for up to two days, store in the freezer individually wrapped or in an airtight container for up to 2 months.
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