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–+ servings
Peach Arugula Salad

Crispy Chocolate Oat Cookies

Delicious gluten-free cookies made with wholesome ingredients, perfect for a quick treat or snack.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Salads
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups rolled oats
  • 1 cup coconut sugar can substitute with brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup peanut butter almond butter for nut-free option
  • 1 large egg can use a flax egg for vegan
  • 1 teaspoon baking soda ensure it's fresh
Optional Mix-ins
  • 1 cup chocolate chips
  • 1 cup nuts or dried fruits
  • 1 teaspoon cinnamon optional
  • 1 teaspoon vanilla extract optional

Equipment

  • mixing bowls
  • Baking sheets
  • Parchment paper
  • spatula
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine rolled oats, cocoa powder, and coconut sugar.
  3. In another bowl, mix peanut butter and egg until smooth.
  4. Gradually combine the wet mixture with the dry ingredients to form a dough.
  5. Scoop dough onto prepared baking sheets, spacing them apart.
  6. Bake for 10-12 minutes until edges are golden and centers are slightly soft.
  7. Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

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