1-Bowl Double Chocolate Oatmeal Peanut Butter Cookies

Double Chocolate Oatmeal Peanut Butter Cookies are chewy and made using only one bowl and 9 ingredients total.

Hi, sorry for been missing a week. I had to take a week off for personal reasons. But no worries I’m back this week with a new recipe, a sweet treat: Double Chocolate Oatmeal Peanut Butter Cookies. That is a mouthful.

I came up with this recipe after some trial and error making cookies a different way, without butter and refined flour. These cookies have been a great addition to my weekly staples. They are a great snack when you are craving something sweet. If you are a chocolate fanatic, you will love these cookies.

The cool part of this recipe is that you will only need a big bowl to mix the ingredients, a fork or a spatula and a cookie sheet pan. As for ingredients, you would need the following:

• banana
• peanut butter
• egg
• maple syrup
• vanilla extract
• cocoa powder
• baking soda
• rolled oats
• chocolate chips (semi-sweet)

To start making these cookies, preheat your oven to 375º F. Then, we would mash our banana in the mixing bowl. Next, we are going to add the rest of the liquid ingredients: peanut butter, egg, maple syrup, and vanilla extract. Mix after each new ingredient is added to the bowl until they all incorporated, as seen in the image below.

For the dry ingredients, we would add one at the time and stir them in. Mix the baking soda and the cocoa powder with wet ingredients until well incorporated. Fold in the rolled oats into the dough until combined. Lastly, fold the chocolate chips into the dough. We can let the cookie dough sit for a couple of minutes, so the rolled oats soak up all the wet ingredients mixture.

There is no need to chill this dough. The dough must be somewhat sticky. To form the cookies I used a 1 Tbsp spoon and measured 2 Tablespoons for each cookie. If you have a cookie scoop, you can use it. Mine broke a few weeks ago, so I need to buy a new one. Drop the dough on a parchment paper-lined cookie sheet and flatten the cookies a little. I used the same fork to help them have the round shape and flatten them out.

Bake the cookies in the oven for 10 minutes. Once done, let them cool for a couple of minutes before transferring to a cooling rack. I usually don’t like waiting for the cookies to cool, so I just eat them as is. I like them warm. To store them, you can leave them on the counter in an airtight container for up to 2 days. To prevent the chocolate chips from melting, store the cookies in the fridge for up to a week.

Double Chocolate Oatmeal Peanut Butter Cookies

Print Recipe

5 from 4 votes

Double Chocolate Oatmeal Peanut Butter Cookies are chewy and made using only one bowl and 9 ingredients total plus no chilling dough time.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert

Servings: 11 cookies

Calories: 172kcal

Ingredients

Wet Ingredients

• 1 medium banana1 medium banana
• 1/3 cup peanut butter1/3 cup peanut butter
• 1 large egg, at room temperature1 large egg, at room temperature
• 2 tbsp maple syrup2 tbsp maple syrup
• 1 tsp vanilla extract1 tsp vanilla extract

Dry Ingredients

• 1/2 tsp baking soda1/2 tsp baking soda
• 2 tbsp cocoa powder2 tbsp cocoa powder
• 1.5 cups rolled oats1.5 cups rolled oats
• 1/2 cup semi sweet chocolate chips1/2 cup semi sweet chocolate chips

Instructions

• Preheat oven to 375º F. 
• Line a cookie sheet with parchment paper and set aside.
• In a mixing bowl, add the wet ingredients listed in the order shown, mixing after each addition. Making sure the ingredients are well incorporated.
• Add the baking soda and the cocoa powder to the wet ingredients and mix until combined.
• Fold in the rolled oats to form the cookie dough. 
• Next, fold in the semi-sweet chocolate chips.
• Let the cookie dough rest for 5 minutes. Then form cookies with a cookie scoop or a tablespoon. Add two tablespoons of dough for each cookie onto the cookie sheet.
• Bake the cookies for 10 minutes. Let them cool slightly and they are ready to be devoured. Enjoy.

Notes

• You can replace the rolled oats, for quick cooking oats. Also, you can make a mixture of both types.
• You should be able to replace the peanut butter with any other nut butter if you are allergic to peanuts.
• You can also use certified Gluten-Free oats if you need the recipe to be gluten-free.

Nutrition

Nutrition Facts

Double Chocolate Oatmeal Peanut Butter Cookies

Amount Per Serving (1 cookie)

Calories 172

* Percent Daily Values are based on a 2000 calorie diet.

DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!

My favorite part of these double chocolate oatmeal peanut butter cookies is that they are not so sweet and they are bursting with chocolate flavor. If you enjoy chocolate as much as I do, you will love these extra fudgy flourless brownies recipe.

Let me know if you enjoyed this recipe and if you also like chocolate in the comments below. We love to see what you are preparing in your kitchens.

Comparte tu amor por la comida!