These double chocolate, peanut butter, and oatmeal cookies are FULLY LOADED.
No all-purpose flour, just good old fashioned rolled oats.
No margarine or butter; just peanut butter.
No refined sugar, just maple syrup.
Double Chocolate Chip Peanut Butter Oatmeal Cookies
Makes 2 dozen cookies
- 1.5 cups old fashioned rolled oats (can sub gluten free)
- .5 cup cacao powder
- 1 tsp baking powder
- 1/4 sea salt, plus more for the top
- 1/2 cup grade a pure maple syrup
- 2 eggs
- 1.5 tbsp pure vanilla extract
- 1 cup natural peanut butter
- 3/4 cup 60% bittersweet chocolate chunks
Preheat the oven to 350 degrees F. Place parchment paper on a couple of baking sheets.
Whisk together the old fashioned rolled oats, cacao powder, baking powder, and sea salt. Set aside.
In a stand mixer, mix together the maple syrup, eggs, vanilla extract, and peanut butter until combined and smooth. Add in the dry ingredients until just combined and then add in the chocolate chunks. Sprinkle each cookie with a coarse sea salt.
With a cookie scoop, scoop out the cookie dough and place on the parchment paper, spacing about 1-2" apart. I fit 12 on each standard size baking sheet. These cookies puff up from the baking powder, don't be alarmed they're not the typical flat cookies.
Place in the oven and bake for 5 minutes; rotate the pan(s) and cook for another 5-6 minutes. Let cool on the baking sheet.
Serve and enjoy!