Salted Chocolate PB Oat Cookies
Listen up! This is not a drill friends, you must make these cookies! In my opinion they are more on the healthier side when it comes to cookies and you can customize the ingredients to fit your family’s tastebuds. Hear me out …
These cookies are made with oats, which you could swap for gluten free oats if you need to. They are made with peanut butter, but you could use any nut or seed butter you prefer. If you can’t have egg, I’d suggest using your favorite egg supplement. The point is they are too good and too easy not to try!
Once they are baked they are crisp and slightly soft in the center. You can enjoy them as is, but I never say no to things dipped in chocolate. Dipping half of each cookie into melted chocolate and then sprinkling them with a bit of flaky sea salt takes them to the next level and should not be skipped!
Ok well, that is my case and I’m sticking to it. Let me know if you try these tasty cookies!
Giving the cookies a gentle press after baking for 10 minutes!
Salted Chocolate Peanut Butter Oat Cookies
Ingredients
For The Cookies
3/4 cups rolled oats
1 cup peanut butter or any nut butter you prefer
1/2 cup brown sugar
1/2 cup white sugar
1 tsp baking soda
1 egg
1 tsp vanilla
For The Chocolate Coating
2 cups chocolate chips any kind will do. I like milk or semi-sweet the best but dark chocolate works too
1 tsp coconut oil
Makes 24 Chocolate Dipped Cookies
Directions
Step 1: Start by adding the oats, brown + white sugars, peanut butter and baking soda into a bowl and mix until combined. I like to use my stand mixer for these but you can mix by hand with a wooden spoon.
Step 2: Now add in the egg and vanilla. Mix again until well combined. Note the cookie dough may be a bit crumbly. That is OK!
Step 3: Now use a cookie scooper (THIS one is my favorite!) and scoop all the dough into cookie dough balls. Note, because the dough is crumbly, just use your hands after you scoop each one and gently press the dough together forming a nice ball.
Step 4: Place the cookie dough balls on to a baking sheet lined with parchment paper or a silicone baking mat about an inch a part. Bake at 350 degrees for ten minutes.
Step 5: After ten minutes of baking, pull the cookies out and use a silicone spatula to gently press down on each cookie to flatten them. Just a quick, gentle press will do. You can watch my TikTok video below to see how I do it! Once they are all pressed down, bake them for another 5 minutes or until the edges turn slightly golden.
Step 6: Once out of the oven, let the cookies completely cool before you move them off the baking sheet. They will be extremely soft after baking and as they cool they will crisp up.
Step 7: In a heat safe bowl melt your chocolate chips with the coconut oil. You can melt your chocolate over a double boiler OR in the microwave for 30 second increments, stirring in between each 30 seconds until smooth.
Step 8: Line a cutting board with parchment paper. Next dip half the cooled cookie into the melted chocolate and sprinkle with flaky sea salt. Place each cookie on to the parchment paper lined cutting board.
Step 9: Once all the cookies are dipped, place the cutting board with cookies into the refrigerator until the chocolate sets. This only takes about 10 minutes.
Step 10: Once the chocolate sets they are ready to be enjoyed! Store in an air tight container for up to a week.