Soft & Chewy Healthy Oatmeal Peanut Butter Cookies dunked in Dark Chocolate – the perfect cookie recipe this holiday season.
Soft & Chewy Healthy Oatmeal Peanut Butter Cookies dunked in Dark Chocolate – the perfect cookie recipe for this holiday season. It’s sure to be Santa’s favorite!
Guys, I kinda have this love affair with peanut butter. When I was pregnant with Cason, peanut butter was all I wanted. In fact, every single morning (totally not even exaggerating) I would have 2-3 tablespoons peanut butter with a banana. And every single morning I was completely satisfied.
This go around it is no different. I am changing up my breakfast but still have at least 1-2 tablespoons of peanut butter a day. It’s a great snack for me that packs a punch of energy and protein.
We have officially entered Cookie Exchange season so I wanted to make sure you were fully loaded with recipes to make and exchange with friends. Or just recipes to make that you’ll enjoy and not feel as guilty about. As far as “healthy cookies” go, one of my all time favorite recipes are my Flourless Lemon Raspberry Thumbprint Cookies.
They have a subtle lemon taste, are made of oats, and have a slight sweetness from the raspberry jam dollop that goes in the middle. They’re delicious, and you could totally make them as a breakfast cookie if you wanted! (you can link to the recipe at the bottom of this post)
As I was thinking of Christmas Cookies to make this year my mind went straight to the peanut butter and why not add some chocolate for good measure. 🙂 Chocolate makes everything better, right?!?
These Chocolate Dipped Oatmeal Peanut Butter Cookies have all the same components of an energy bite, in fact I actually used my No Bake PB Chocolate Energy Bites as a base for this recipe. Then tweaked it a bit to turn it into a cookie. Once these glorious peanut butter cookies are baked they are then dunked in a tiny bit of chocolate.
I dunked them so the bottom was all chocolate, that way you get a little bit of chocolate in each bite. But you could also dunk half the cookie so one side has chocolate and one side doesn’t. It’s totally up to you!
Seriously guys, these Chocolate Dunked Peanut Butter Oatmeal Cookies (while a handful to say) are absolutely incredible. I had to exercise some major self-control to not eat them all. Luckily we had small group that night, so I brought the whole tray with me for them to eat so I didn’t have them in my house. Because if they are there… I WILL EAT THEM!!
Kinda like that sayin “if you build it they will come.” If I bake it, I will eat it. Ughh…. #personalproblems
These cookies are a must make this holiday season. So make sure to grab the recipe and get to baking!
Bon Appetit sweet friends!
- Serves: 24-27 cookies
- Serving size: 1 cookie
- Calories: 141
- Fat: 9 g
- Saturated fat: 3 g
- Carbohydrates: 14 g
- Sugar: 6 g
- Sodium: 62 mg
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 7 mg
- 1 cup oat flour
- 1½ cup regular oats
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup natural peanut butter
- ⅓ cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup (heaping) 60% cacoa chocolate chips (I used Ghirardelli)
- Preheat oven to 350 degrees F.
- Add 1 cup of regular oats to a food processor or blender. Blend until the oat turns into a flour.
- Add oat flour to large bowl along with 1½ cups of regular oats, cinnamon, baking powder, baking soda and salt.
- In a medium bowl add peanut butter, maple syrup, an egg and vanilla extract. Using a whisk, mix everything together.
- Pour wet ingredients into the dry ingredients.
- Using a spatula, fold all the ingredients together until they are combined.
- Use a cookie scoop or a tablespoon to scoop out dough and place on a baking sheet lined with parchment paper or silicon baking mat. Gently smash the cookies down.
- Bake for 10 minutes.
- Remove from oven and place on cooking rack.
- In the meantime, add chocolate chips to a small flat bowl (a ramekin would work). Place bowl in microwave for 30 second increments, stirring each time until chocolate is melted and smooth.
- Dunk the bottom half of each cookie in the chocolate and place on a parchment lined baking sheet to cool.
- HINT: to cool quickly and eat faster place the chocolate dipped cookies in the refrigerator until chocolate hardens on the bottom of the cookie
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Healthy Christmas Cookie Recipes?