From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
2
In a large mixing bowl, add creamy peanut butter, eggs, vanilla and maple syrup. Stir to combine.
3
Then, add in oats and baking powder. Stir to combine.
4
Fold in chocolate chips.
5
Use a spoon to scoop balls of dough onto parchment paper. Dough should make about 10 cookies.
6
Next, bake for 8 to 9 minutes.
7
Finally, remove from oven. Allow cookies to cool on pan for 5 minutes. Lastly, transfer to a cooling rack.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Toast Your Oats First 🌾Lightly toast the rolled oats in a dry skillet for 2-3 minutes before mixing to deepen their nutty flavor and add complexity to your cookies.
- Room Temperature Ingredients 🌡️Ensure eggs and peanut butter are at room temperature so they blend seamlessly into a smooth batter without lumps or separation.
- Chill Dough Between Batches 🧊Refrigerate your dough for 10 minutes before scooping to prevent cookies from spreading too thin and creating perfectly chewy-centered cookies.
- Use Natural Sweetener Ratio Carefully 🍯Honey absorbs more moisture than maple syrup, so reduce liquid slightly if substituting to maintain the ideal cookie texture and prevent spreading.
- Fold in Chocolate Last 🍫Add chocolate chips as your final step and fold gently to prevent overmixing the dough, which keeps cookies tender and prevents dense, tough results.
Recipe Facts
Diet at a Glance
Vegetarian
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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