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Maple Peanut Butter Oatmeal Cookies

Maple Peanut Butter Oatmeal Cookies

Chelsea Colbath
A simple, healthier cookie made with peanut butter, maple syrup, and oats.
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TOTAL TIME: 10 minutes

Ingredients
  

  • 2/3 cup maple syrup
  • 2/3 cup creamy all-natural peanut butter (no added sugar or oils)
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 cups oats
  • 1/2 cup roughly chopped dark chocolate

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
  • 2. Put all ingredients except oats and chocolate into a bowl, and stir well to combine.
  • 3. Put oats into a food processor or blender and pulse 5-10 times until oats are mostly ground. You're looking for a course flour-like consistency with some small chunks of oats left over. Add ground oats and chocolate to the peanut butter mixture and stir well to combine.
  • 4. Scoop cookies onto prepared pan (I used a 2-Tablespoon ice cream scoop to measure them out) and bake for 10-12 minutes. Cookies should still look soft in the center when you remove them from the oven.
  • 5. Cookies are best warm, but keep well for up to 3 days in a sealed container at room temperature. These might last longer than 3 days, but I have never found a way to make them last longer than that.

Notes

I love the ingredients in these cookies, so never find a reason to substitute them. I would guess creamy almond butter, milk or white chocolate, and honey would all work as substitutions for the peanut butter, dark chocolate, and maple syrup. If you try out any fun swaps, let me know how they turn out!
Adapted from Cookie and Kate