Healthier Peanut Butter Oatmeal Cookies with Chocolate Chips
With butter switched out for coconut oil, and sugar sidelined for honey and pomegranate syrup, these cookies are loaded with oats and pure goodness.
Servings: 24
Calories: 78.2kcal
Equipment
- cookie sheet
- Small pot
- Ice cream scooper (small, or depending on the size of cookies you want)
Ingredients
- 3 ounces peanut butter
- 2 tablespoons coconut oil
- ¼ cup honey
- 2 tablespoons pomegranate molasses
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- ¼ cup + 1 teaspoon all-purpose flour
- ½ teaspoon baking powder (Use ¼ teaspoon for high altitude baking)
- ¼ teaspoon baking soda (Use ⅛ teaspoon for high altitude baking)
- 1 cup rolled oats
- ⅓ cup chocolate chips or more if preferred
Instructions
- Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
- Melt the peanut butter, coconut oil, honey and pomegranate molasses together in a small pot over low heat. Stir in the cinnamon and salt. Remove from the heat and cool to room temperature or slightly warmer, and pour into the bowl of a standing mixer.
- Add the egg and beat well to completely incorporate. Reduce the speed of the mixer to the lowest speed and add the flour, baking powder and baking soda.
- Manually fold in the oats and chocolate chips using a rubber spatula.
- Using a small ice cream scooper, scoop out little mounds of the cookie dough onto the lined cookie sheet. Bake for 10 minutes (or for 12 minutes for high altitude baking). Cookies are done when they just begin to turn a slightly darker brown on their edges. The tops should be soft, but slightly resistant to faint pressure from your finger.
Nutrition
Calories: 78.2kcal | Carbohydrates: 9.5g | Protein: 1.8g | Fat: 4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.1g | Trans Fat: 0.01g | Cholesterol: 8.1mg | Sodium: 84.5mg | Potassium: 38.7mg | Fiber: 0.7g | Sugar: 5.5g | Vitamin A: 17.1IU | Vitamin C: 0.04mg | Calcium: 11.3mg | Iron: 0.4mg