"Peanut Butter Oatmeal Chocolate Chunk Cookies - a deliciously easy peanut butter oatmeal cookie recipe with perfect chocolate chunks or pools of melty chocolate. Perfectly sweet, almost caramely, and naturally gluten and dairy free and vegan!"
Peanut Butter Oatmeal Chocolate Chunk Cookies
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Serves or Makes: 14
Recipe Card
ingredients
- 1 tablespoon ground flax
- 3 tablespoons water
- 3/4 cup rolled oats (certified gluten free if needed)
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt (or 1/4 tsp if your nut butter is salted)
- 1/2 cup natural smooth peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chunks or chocolate bar cut into chunks (90g)
Method
Step 1
Preheat oven to 350F (180C) and line a large baking sheet with parchment paper or a silpat. (I recommend using an oven thermostat to make sure your oven is at the right temperature.)
Step 2
Combine the ground flax and water in a medium bowl. Set aside until the mixture becomes slightly jelly-like.
Step 3
Add rolled oats, coconut sugar, cinnamon, baking powder, and salt in a large bowl. Stir until combined so any sugar clumps are broken up.
Step 4
Add the natural peanut butter, maple syrup, and vanilla extract to the flax mixture in it. Stir to combine.
Step 5
Scoop the peanut butter mixture into the bowl with the dry ingredients. Mix with a spoon or rubber spatula until fully combined. Fold in chocolate chunks or chopped chocolate (mixture will be thick and sticky).
Step 6
Using a 2 tablespoon cookie scoop (or just a bit smaller than golf balls) scoop dough 2-3 inches apart onto the prepared baking sheet.
Step 7
Lightly wet your hands so the cookies don’t stick, and using the palm of your hand, press down on the cookies until they’re about slightly less than ½-inch thick. Gently press leftover chocolate pieces from the bottom of the bowl into the top of the cookies.
Step 8
Bake the cookies for 11-13 minutes or until the edges are crisp, but the center is still soft. Cool for 10 minutes on the baking sheet before carefully moving them to a cooling rack until cooled completely. Store in an airtight container in the refrigerator.