Peanut Butter Oatmeal Chip Cookies

Peanut butter oatmeal chocolate chip cookies
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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 32 cookies (32 servings)
Nutritional Guidelines (per serving)
147 Calories
8g Fat
17g Carbs
4g Protein
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Nutrition Facts
Servings: 32 cookies (32 servings)
Amount per serving
Calories 147
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 11%
Cholesterol 28mg 9%
Sodium 125mg 5%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 4g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies combine the best of everything, from wholesome ingredients like natural peanut butter and rolled oats to sweet, dark chocolate. And, of course, they're dairy-free, so everyone can enjoy!

Ingredients

  • 1 1/4 cup peanut butter (natural)
  • 1/2 cup sugar (I prefer unrefined cane sugar)
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons almond milk (or coconut milk, more if necessary)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup dairy-free dark chocolate chips

Steps to Make It

Preheat the oven to 350 F. Set aside a large ungreased baking sheet.

Wet Ingredients:

  1. In a medium large bowl using an electric hand mixer, mix together the peanut butter and sugars until well combined, about 3 minutes (mixture will be difficult to mix at first).

  2. Add the eggs, one at a time, mixing well.

  3. Add the vanilla and almond milk, and beat until smooth.

  4. Set aside.

  5. In a small mixing bowl, sift together the flour, salt, baking soda and oats until well mixed.

  6. Gradually add the dry ingredients to the wet until the mixture comes together into a stiff, yet soft, dough

  7. Fold in the dairy-free dark chocolate chips.

  8. Drop the cookies into small mounds onto the cookie sheet and bake for 10 to 12 minutes.

Serve warm or at room temperature.