Crunchy oat cookies with peanut butter, cinnamon and dark chocolate chips. Simply mixed together and baked in just 10 minutes.

Oat and Peanut Butter Cookies with Chocolate Chips

Crunchy oat cookies with peanut butter, cinnamon and dark chocolate chips.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Ingredients Equipment Instructions

Ingredients

  

• 70 g rolled oats
• 1 tsp cinnamon ground
• 30 g water
• 30 g peanut butter smooth, unsweetened
• 20 g maple syrup
• 50 g chocolate chips dark

Equipment

• 1 food processor or a mini chopper
• 1 baking tray

Instructions

 

Method

1. Preheat the oven to 180 °C (350 °F) conventional (top and bottom heat) and line a baking tray with baking paper.
2. Put the rolled oats, cinnamon, water, peanut butter and maple syrup in a bowl and blitz briefly with a powerful blender or mini chopper until you have a mouldable mixture. Alternatively, chop the oats a little first and mix everything thoroughly with a spoon.
3. Fold in the chocolate chips.
4. Shape the mixture into 12 equal balls, place them on the prepared tray and flatten them into round cookies.
5. Bake for about 10 minutes until the edges are lightly browned.
6. Leave to cool on the tray for a few minutes, then carefully lift off and leave to cool completely.

Tips & Variations

Cooling and storing

Let the cookies rest on the tray first after baking, as they can be fragile while still warm. To keep them, let them cool completely and store in an airtight container. The cookies also freeze well.

When are the cookies done?

When the edges are lightly browned. How quickly they brown can vary a little depending on your oven and how thick the cookies are.