Thick, chewy, and absolutely fantastic, these cookies will sure please any cookie monster. Super easy to make and require only one bowl and minimal equipment. They are delicious warm out of the oven or stored in an air-tight container for up to 1-2 weeks. Packed with healthy fats and protein, these make the perfect quick snack, or a no-fuss breakfast!
Ingredients
⅔ c. old-fashioned oats
1 tsp. baking soda
1 c. all-natural peanut butter*
⅓ c. coconut sugar
2 tbsp. maple syrup
2 cage-free eggs (vegan option: 6 tbsp. water + 2 tbsp. chia seeds, soaked until gelled)**
1 tbsp. pure vanilla extract
⅔ c. vegan dark chocolate chips
Instructions
Preheat oven to 350 F.
Prepare a baking sheet with parchment paper or non-stick mat.
Combine together oats and baking soda.
Add in the rest of the ingredients, except the chocolate chips, and stir until combined.
Fold in the chocolate chips.
Using an ice-cream scooper, scoop cookies onto prepared baking sheet.
Bake for 12-15 minutes.
Cool on the hot pan for 5 minutes before transferring onto wire rack to cool completely.
Notes
*I used Maranatha's Crunchy Peanut Butter. I love the texture that crunchy peanut butter has, but feel free to use smooth. **Because I'm vegan, I made these with the chia egg option. However, my momma has tried them with cage-free eggs and she tells me they are equally wonderful!
Recipe by Radiant Rachels at https://radiantrachels.com/peanut-butter-chocolate-chip-oatmeal-cookies/