Description
Delicious and healthy peanut butter oatmeal cookies that are easy to make and perfect for any time of day.
Ingredients
Scale
- 2 cups rolled oats (old-fashioned oats)
- ¾ cup creamy peanut butter (or almond butter)
- ⅓ cup honey
- 1 large egg
- 2 tablespoons chia seeds (or ground flax seeds)
- ½ cup pumpkin seeds (or chopped nuts)
- ⅓ cup dark chocolate chips (mini, or cranberries/raisins)
- 2 teaspoons vanilla extract
- 1½ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, add 1 large egg, ⅓ cup honey, ¾ cup creamy peanut butter, and 2 teaspoons vanilla extract. Stir until smooth.
- Add 1½ teaspoons cinnamon, ½ teaspoon sea salt, ½ teaspoon baking soda, and ½ teaspoon baking powder. Stir to combine.
- Add 2 cups rolled oats, 2 tablespoons chia seeds, ½ cup pumpkin seeds, and ⅓ cup dark chocolate chips. Mix well with a sturdy spoon; the dough should be thick and sticky.
- Lightly wet your hands so the dough doesn’t stick. Take some dough, roll into a ball, then press into a thick cookie on the baking sheet.
- Bake at 350°F (180°C) for about 14 – 16 minutes. The cookies will crack slightly on top. Let them cool on the tray for at least 10 minutes before eating; they will firm up as they cool.
Notes
- Make sure to use old-fashioned rolled oats for best texture.
- You can substitute the peanut butter with almond butter if preferred.
- Chia seeds can be replaced with ground flax seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg