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Oatmeal Peanut Butter Chocolate Chip Cookies


Delicious, Homemade Oatmeal Cookies with Peanut Butter, Cinnamon and Chocolate Chips

This recipe will be your new favorite cookie recipe this holiday season! Made with oats, peanut butter and walnuts, this recipe packs in filling protein and fiber and tastes just like your favorite cookie! Also, these cookies are suitable for many different dietary needs, including low FODMAP and gluten free, so they're a great choice to share with family and friends! I'm partial to these when they're warm, soft and just-out-of-the-oven, but they're equally as delicious when they're cooled and crispy! Pair with a glass of milk (lactose-free, if needed!) for the ultimate holiday cookie experience!

Ingredients (yields 35 cookies):

3 C rolled oats

1 C sugar

1/2 C brown sugar, packed

1 tsp baking soda

1 1/2 tsp vanilla extract

3/4 C peanut butter (the only ingredients should be peanuts and salt - I like Smucker's Natruals - I recommend opening this when you purchase it, giving it a stir and storing in the fridge until you're ready to use it. This will make it less runny.)

1/4 C butter (I used salted stick butter, slightly softened)

2 large eggs, raw

2 Tbsp pure maple syrup

1 tsp cinnamon

1/2 tsp salt

1/4 C crushed walnuts (lightly salted)

1/2 C chocolate chips (I like Enjoy Life for a low FODMAP option)


1. Preheat oven to 350 degrees F.

2. Cream together butter, sugar and brown sugar in large bowl with a mixer.

3. In a separate, smaller bowl, crack the eggs and scramble with a fork. Add to butter and sugar.

4. Add baking soda, peanut butter, maple syrup, vanilla extract, salt and cinnamon. Mix with a spoon until ingredients are well combined.

5. Add oats, walnuts and dark chocolate chips. Fold these ingredients into mixture and allow mixture to sit for about 10 minutes - this will make it easier to handle and keep its shape.

6. Spray baking sheet with nonstick spray or line with parchment paper. Scoop batter with a spoon and place batter on baking sheet. I recommend scooping ~1 1/2 inch balls and leaving approximately 2 inches between each cookie. You will likely need to bake these in a few batches, since this recipe yields 35 cookies. I used 3 medium-sized baking sheets and made 2 batches, as a reference.

7. Bake cookies in oven at 350 degrees F for about 15 minutes, until cooked through. Enjoy!

*Store in an airtight container for maximum freshness.

Nutritional Analysis Per Serving (1 serving = 1 cookie):

Calories 146 calories, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 14 mg, Carbohydrates 18 g, Fiber 2 g, Protein 3 g, Sodium 97 mg, Calcium 11 mg

*This dish is not made with any gluten-containing ingredients. If you need to minimize all potential sources of cross contact, such as in the case of celiac disease, I recommend using certified gluten free products for all ingredients.



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