- Total time
- 30 min
- Prep time
- 10 min
- Cook time
- 20 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
Discover my oatmeal and chocolate chip cookie recipe, naturally gluten-free and high in fiber. A delicious and nourishing option perfect for breakfast or an energy-boosting snack.
Ingredients
Serves : 12 servings
- 200 g rolled oats
- 180 g peanut butter
- 120 g maple syrup
- 100 g chocolate chips
- 1 egg
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large bowl, mix the rolled oats with the salt.
Step 3
In a separate bowl, combine the peanut butter and maple syrup. Stir in the vanilla, then pour this liquid mixture over the oats and add the egg.
Step 4
Mix until all ingredients are well combined. Fold in the chocolate chips.
Step 5
Form balls and place them on a baking sheet. Since the dough is quite sticky, feel free to dampen your hands to make this process easier. (Wet your hands slightly to handle the dough more easily.)
Step 6
Bake for approximately 20 minutes. Keep an eye on them to ensure they turn a nice golden brown.
Tips
- Use old-fashioned rolled oats for a rustic texture and better chew.
- Choose certified gluten-free oats if you have an intolerance.
- Dampen your hands to handle the dough if it becomes too sticky.
- Vary the flavors by adding cranberries, pistachios, or butterscotch chips.
Substitutions
- maple syrup → honey or agave syrup — Alternative to maple syrup; keep in mind the sweetness levels may vary.
- peanut butter → almond butter — A more refined and mild alternative for those with peanut allergies.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I use flour instead?
I recommend not replacing the oats in this recipe. They are crucial as they provide the specific taste and texture. If you change this ingredient, the cookies may not turn out the same.
Can I change the chocolate/nut combination?
Of course! The chocolate/peanut butter combination in these cookies can easily be swapped for shredded coconut, crushed almonds, raisins... or even better, a mix of these. Feel free to adapt the recipe to your liking!
Can I adapt this recipe to be vegan?
Absolutely! For a vegan version, you can replace the egg with a \"flax egg\": mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water. Stir and let it sit for 10 to 20 minutes before using.
Reviews
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