Ingredients
- 1 cup rolled oats
- ½ cup peanut butter (smooth or chunky)
- ¼ cup coconut oil (melted) or butter
- ¼ cup brown sugar
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- 1 egg (or egg substitute)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, peanut butter, melted coconut oil (or butter), brown sugar, maple syrup, vanilla extract, baking soda, and salt. Stir until everything is well combined.
- Add the egg (or egg substitute) and mix again until the dough comes together.
- Gently fold in the chocolate chips.
- Scoop out spoonfuls of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake for 8-10 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free option, use coconut oil instead of butter and an egg substitute.
- Feel free to add nuts, dried fruit, or seeds for extra texture and flavor.
- If you prefer a sweeter cookie, add a little more maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
