Peanut Butter Chocolate Chunk Oatmeal Cookies

As you probably already know, I love peanut butter and chocolate… It’s the ultimate combination of sweet and salty!

I try really hard to stay away from sweets (mostly) during the week to stay on track because once I have one I immediately want another…

These peanut butter chocolate chunk oatmeal cookies are the perfect solution to that problem because they are mini cookies… at just 71 calories a cookie I can have another and another – ok and maybe one more, lol – and stay within my calories.

They have that amazing combo of peanut butter and chocolate that I love and won’t leave me feeling guilty after a few.

When I made these recently, the batch made about 25 mini cookies and it was perfect because there are some days where I just want a little something sweet, so it was great to be able to grab one of these fresh baked goodies and enjoy them without making a dent in my calories.

TIP: Swap out the peanut butter for another nut butter like cashew, almond, or sunflower for a different taste 🙂

Peanut Butter Chocolate Chunk Oatmeal Cookies Ingredients:

3/4 cup oat flour (old fashioned oats ground in food processor; measure after ground)
1/2 cup old fashioned oats
1/4 cup gluten-free flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. pure vanilla extract
1 egg, beaten
1/4 cup brown sugar
1/4 cup all-natural peanut butter (I used Skippy All-Natural)
1/4 cup unsalted grass-fed butter or unsalted butter
1/4 cup chocolate chunks, roughly chopped

Directions:

1. Combine dry ingredients – oat flour, oats, gluten-free flour, cinnamon, baking soda and salt. Whisk together until combined. Set aside.
2. In a large bowl whisk together vanilla extract, egg, and brown sugar.
3. In a microwave safe bowl add peanut butter and butter and heat in 15 second intervals (stirring in-between) until melted and fully combined. Let cool slightly before adding to the large bowl.
4. Whisk in peanut butter mixture into the egg mixture until combined.
5. Add in dry ingredients into the wet ingredients and stir until just combined.
6. Add in your chopped chocolate chunks and stir until well distributed. Chill dough in the fridge for at least 30 minutes.
7. While dough is chilling, preheat your oven to 350° and prep a baking sheet with parchment paper.
8. Take chilled dough and using a tablespoon to measure, scoop a heaping tablespoon of dough, roll into a ball and place on the baking sheet. Before placing into the oven, take a spoon or fork and press the cookie dough balls flat to form a mini cookie.
9. Place into the oven 5-7 minutes. You don’t want to over bake these! After cookies are done place onto a wire rack to cool. (This recipe should make about 25 cookies.)

Nutritional Information:

Servings: 25 mini cookies (approx.)
Serving Size: 1 mini cookie

Calories: 71
Fat: 4 g
Carbohydrates: 7 g
Fiber: 1 g
Sugar: 2 g
Protein: 2 g