Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
- 2 large eggs
- 1 cup creamy peanut butter (natural, crunchy, or regular)
- ⅓ cup pure maple syrup (or honey for non-vegan)
- ½ cups rolled oats (gluten-free if needed)
- ¼ tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp sea salt
- ⅔ cup chocolate chips (semi-sweet, dark, or your favorite type)
Ingredient Notes:
Egg-Free Version: Omit the eggs for a vegan version — the cookies will be denser but packed with pure peanut butter flavor.
Nut-Free Option: Try sunflower seed butter or tahini for a different twist.
Sweetness Boost: Add 1–2 tbsp extra maple syrup or 2 tbsp brown sugar if you prefer sweeter cookies.
Mix-Ins: Walnuts, pecans, raisins, or dried cranberries are all welcome here.
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Whisk the eggs in a large mixing bowl until fully beaten.
- Mix wet ingredients: Stir in the peanut butter and maple syrup until smooth and combined.
- Add dry ingredients: Fold in oats, baking soda, cinnamon, and salt until a sticky dough forms.
- Stir in chocolate chips until evenly distributed.
- Scoop & shape: Drop mounds of dough (2–3 tbsp for medium cookies, ¼ cup for giant ones) onto the baking sheet. Press lightly to shape.
- Bake for 9–12 minutes, until set around the edges but still soft in the middle.
- Cool for 10 minutes on the sheet, then transfer to a rack if desired.
Notes
- Vegan Option: Omit eggs or replace with 2 mashed ripe bananas for binding.
- Nut-Free Swap: Use sunflower seed butter or tahini instead of peanut butter.
- Sweetness Boost: Add 1–2 tbsp more maple syrup or 2 tbsp brown sugar for sweeter cookies.
- Texture Tip: Rolled oats give chewier cookies; quick oats make them softer.
- Storage: Keeps 2 days at room temp, 5 days in the fridge, or 3 months in the freezer.
- Batch Size: Makes 12 medium cookies or 6 bakery-style jumbo cookies.