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Double Chocolate Oatmeal Cookies
Fudgy and gooey double chocolate oatmeal cookies. This is a simple, easy, and no-fuss recipe that is fit for any chocolate lover.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 7 cookies
Ingredients
- ¼ cup (74g) maple syrup
- 3 tbsp (37g) coconut oil, melted
- 1 tbsp (12g) creamy peanut butter
- 2 tsp (9g) vanilla extract
- 1 cup (93g) old-fashioned rolled oats
- ¼ cup (36g) all-purpose flour
- 2 tbsp (11g) dutch-processed cocoa powder
- 1 tsp (5g) baking powder
- ¼ tsp salt
- 75g roughly chopped, dark chocolate
Instructions
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In a large mixing bowl, whisk together maple syrup, melted coconut oil, almond butter, and vanilla extract until creamy.
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Add rolled oats, flour, cocoa powder, baking powder, and salt. Use a wooden spoon or spatula to combine. Fold in chopped dark chocolate.
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Use a cookie scoop to distribute dough on to a lined baking sheet. Slightly flatten and form into cookie shapes. The dough will seem sticky, but that's ok. Refrigerate the shaped cookies for 15 minutes.
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Preheat the oven to 350°F. Bake cookies for 12 minutes. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.