I can’t say I am a big fan of cold or snowy weather, but baking these oatmeal peanut butter chocolate chip cookies yesterday actually made for an enjoyable and cozy winter day in! This is my go to cookie recipe — I tweaked it over and over until I got it right, and now have been making it for 3-4 years! It’s much healthier than the traditional chocolate chip cookie — with the addition of oats and peanut butter, and with substitutions like coconut oil rather than butter, whole wheat flour instead of all purpose, dark chocolate chips instead of semi sweet and subbing some of the sugar for coconut sugar — but despite it’s healthier ingredients, this recipe is a crowd pleaser! I have had many people tell me it’s their all time favorite! I hope you love it as much as I do!
Pro Tip: I normally freeze the majority of the dough so that at the drop of a hat, I can have freshly baked cookies ready in just a few minutes! This helps me to not over eat by having a few dozen cookies sitting around the house, plus it is way more enjoyable to have a freshly baked cookie or two rather that some that have been sitting around for a few days! You can honestly probably do this with just about any cookie recipe. I use a cooke scoop to scoop the dough into individual cookie dollops onto a parchment paper lined cookie sheet. Then I freeze the tray of cookie dough balls for a few hours. After they have become solid, I dump all the cookie dough balls into a ziplock bag, and write the temp and time to bake on the bag. I add a few minutes to the cook time for frozen [it takes about 12-13 minutes to bake these straight out of the freezer]. Then, I can pull out a few at a time, pop them on a cookie sheet and bake them any time I like!
Healthier Crumbly Oatmeal Peanut Butter Chocolate Chip Cookies
A delicious cookie that uses healthier ingredients so you can enjoy a treat without the guilt!
- 1 c coconut oil melted
- 3 eggs
- 3/4 c peanut butter
- 1 t vanilla
- 2 1/2 c old fashioned oats
- 2 c whole wheat flour
- 1 c dark brown sugar packed
- 1/2 c coconut sugar
- 1 t baking soda
- 1 t salt
- 10 oz dark chocolate chips
Preheat oven to 350 and line a cookie sheet with parchment paper.
Mix together wet ingredients until smooth.
Add dry ingredients [except chocolate] and mix until combined. Dough will be a little crumbly.
Fold in chocolate chips.
Use a cookie scoop to scoop dough, pressing it firmly against the side of the bowl for each cookie to pack it in as tightly as possible, otherwise dough may fall apart. This is the "trickiest" part of the recipe.
Bake for 8-10 minutes.
Let cool for a few minutes before eating so that they can set and don't fall apart! Enjoy!
Where ideas and aesthetics meet, Becca is our creative mastermind behind the brand. As LIY’s Creative Director, she is responsible for curating the content you see on the blog, the designer of our Life + Style Planner, and keeps LIY moving forward in new and exciting ways. With a desire to see the world [and all of the Gilmore Girls episodes on repeat] Becca is happiest traveling the globe or at home with a full glass of wine in hand.