Published 8/7/2023 If you’ve made our famous peanut butter oatmeal cookies or our flourless monster cookies, then you will adore these chocolate peanut butter oatmeal cookies. They are made sans flour with an oatmeal peanut butter base. Actually, these are a variation of our PB oatmeal cookies, which means we’ve made and tested this recipe more times than you can imagine!
What is in Chocolate Peanut Butter Oatmeal Cookies?
All-Natural Creamy Peanut Butter: This ingredient contributes to the rich and nutty flavor that is one of the signature tastes of the cookies. The recommendation to use an all-natural product like Smucker’s emphasizes the importance of this ingredient. Cocoa Powder: Adding a deep chocolate flavor, the cocoa powder complements the peanut butter and enriches the overall taste profile of the cookies. Quick-Cooking Oats: These provide a chewy texture and wholesome, hearty flavor, which is a distinguishing feature of oatmeal cookies. Semi-Sweet Chocolate Chunks: These chocolate chunks elevate the cookies by adding pockets of intense chocolate flavor and a pleasing textural contrast.
Easy Ingredient Swaps
Butter: If you want to make these cookies dairy-free, you can use coconut oil or a plant-based butter substitute. Light Brown Sugar: You can substitute with coconut sugar or granulated white sugar if you prefer. Maple Syrup: Honey or agave syrup could be used as alternatives. Gluten-Free Oats: If gluten is not a concern, regular quick-cooking oats can be used. Peanut Butter: If there’s a nut allergy, sunflower seed butter or almond butter can be a suitable replacement.
A note on the oats: we tested this cookie with rolled oats and we much prefer quick-cooking because it will hold together better.
Flavor Variations
Add Nuts: For additional crunch and flavor, consider adding chopped walnuts, almonds, or pecans. Different Chocolate: Experiment with dark chocolate or milk chocolate chunks for a different chocolate flavor profile. Spice It Up: A dash of cinnamon or nutmeg can add warmth and complexity. Add Dried Fruit: Raisins, dried cranberries, or chopped dried apricots can be mixed into the dough for added sweetness and texture (similar to our kitchen sink cookies!).
Reminder
Remember to adjust the cooking time and method slightly if necessary based on the specific substitutions or additions you make, as they may alter the texture or moisture content of the cookie dough. These variations and substitutions can help you tailor the recipe to personal tastes, and dietary preferences, or simply add a new twist!
How to Store Chocolate Peanut Butter Cookies
Once completely cooled, the cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, freezing is a good option.
Freezer Directions
To freeze the dough: you can shape the cookie dough into balls and freeze them on a baking sheet before transferring to a freezer bag. They can be baked straight from the freezer, but you might need to add a couple of extra minutes to the baking time. To freeze the cookies: I personally like to freeze already-made cookies for an easy grab-and-go option. Let your cookies cool completely and then transfer them into a gallon-size freezer-safe bag. Remove as much air as possible and seal. Freeze for up to 3 months.
Serving Suggestions
Smoothies: Serve these cookies with a protein-packed smoothie. The cookies can be a tasty crunch to complement a nourishing beverage 😀 Frozen Yogurt or Nice Cream: A scoop of frozen yogurt or a homemade “nice cream” made from blended frozen bananas could provide a cooling contrast to the chewy cookies. Fruit Salad: Pair the cookies with a fresh and vibrant fruit salad for a lighter dessert option. The sweetness and acidity of the fruits can balance the rich flavors of chocolate and peanut butter. Coffee: Serve the cookies as a delightful accompaniment to a cup of freshly brewed pour over coffee. A spiced chai or a robust espresso could complement the flavors particularly well.
