These healthy and easy oatmeal cookies are filled with chocolate flavor, and they have a hint of peanut butter to them too.
One of my favorite things about these soft and chewy oatmeal cookies is that it’s a “one bowl” recipe. Literally all you have to do is add all the ingredients into a large bowl, and then bake them. And there’s no need to refrigerate the dough either, so these cookies take only about a half hour from start-to-finish to make.
My other favorite thing about these chocolate peanut butter oatmeal cookies is that each one has only 125 calories. Which makes them the perfect cookie if you’re trying to count your calories/macros – or Weight Watchers Points – to lose weight. Also, each one has almost 10 grams of protein, which is pretty sweet too.
Oatmeal Cookie Pro-Tips
- Use a food scale (like this one) to accurately weigh-out all of your ingredients
- To save some calories use almond milk instead of regular milk
- Opting to use peanut flour – and making peanut butter out of it – instead of using regular peanut butter will also save you a ton of calories too
- You don’t have to use protein powder (I used this one) in the recipe, but it does help cut back a bit on the carbs
- I used this sugar substitute to sweeten the cookies up without the added calories
- Of course you will also need a baking sheet to bake these
- Also, I recently picked a reusable silicone baking mat for my baking tray, and I highly recommend getting one
- 2½ Cup (200g) old fashioned oats
- ½ Cup (60g) white whole wheat flour
- ¼ Cup (30g) chocolate whey protein powder
- Heaping ¼ cup (50-60g) sugar substitute
- 1½ Tbsps unsweetened cocoa powder
- 1 Tsp baking powder
- Pinch of salt
- ½ Cup unsweetened vanilla almond milk
- 1 Egg
- ¼ Sugar-free / calorie-free maple syrup
- 2 Tsp vanilla extract
- 6 Tbsps (36g) Peanut flour - made into peanut butter
- Add all ingredients to a large bowl
- Mix until well combined and a thick batter has formed
- Once it does, use a spoon to add 12 equal sized cookies to your baking sheet lined with either parchment paper, or a silicone baking mat
- Bake at 350 degrees for about 15-17 minutes
- Let the cookies cool in the tray
- Store in an air-tight container for several days
Optional - Add semi-sweetened mini chocolate chips to the batter for extra chocolate flavor!
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