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–+ servings
Creamy Tuscan Salmon

4-Ingredient Crispy Chocolate Oat Cookies

Discover the delight of Blueberry Lemon Poppyseed Broccoli Salad with these easy and quick cookies that cater to gluten-free diets.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dinner
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Oats Use gluten-free oats for a gluten-free variation.
  • 1 cup Peanut Butter Almond butter can be used as a nut-free alternative.
  • 1/3 cup Maple Syrup Honey can be used as a substitute in a pinch.
  • 1/2 cup Cocoa Powder Consider using carob powder for a caffeine-free option.
Optional Add-Ins
  • 1 cup Dark Chocolate Chips Enhances the chocolatey experience.
  • 1/2 cup Chopped Nuts Add walnuts or pecans for crunch.
  • 1/2 cup Dried Fruits Incorporate choices like raisins for texture.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oats, peanut butter, maple syrup, and cocoa powder until smooth.
  3. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them two inches apart.
  4. Bake for 10-12 minutes; they should be set but slightly soft in the center.
  5. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 80mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container for up to one week; they also freeze well for up to three months.

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