Peanut Butter And Chocolate Chunk Oat Cookies (No F

Name: Peanut Butter And Chocolate Chunk Oat Cookies (No Flour)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup white sugar; 1 cup brown sugar, packed; 2 cups creamy peanut butter; 3 large eggs; 2 teaspoons maple extract (or use 2 teaspoons vanilla); 4 1/4 cups uncooked oats; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 (11 ounce) package semisweet chocolate chunks, divided; 1 cup chopped pecans (can use walnuts); 1/4 cup oats

Servings: persons

1/2 cup butter, softened
1 cup white sugar
1 cup brown sugar, packed
2 cups creamy peanut butter
3 large eggs
2 teaspoons maple extract (or use 2 teaspoons vanilla)
4 1/4 cups uncooked oats
2 teaspoons baking soda
1/4 teaspoon salt
1 (11 ounce) package semisweet chocolate chunks, divided
1 cup chopped pecans (can use walnuts)
1/4 cup oats

1
Set oven to 350 degrees.
2
Line a baking sheet with parchment paper.
3
In a large bowl beat the butter with both sugars until fluffy.
4
Add in peanut butter, eggs and maple extract; beat until well combined.
5
In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
6
Stir in only 1 cup chocolate chunks with the nuts.
7
Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
8
Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
9
Bake for about 13-14 minutes (the centers will be slightly soft).
10
Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
11
Delicious!

2137

kcal

Calories

125

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup white sugar, 1 cup brown sugar, packed, 2 cups creamy peanut butter, and more.

Yes, Peanut Butter And Chocolate Chunk Oat Cookies (No Flour) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter And Chocolate Chunk Oat Cookies (No Flour)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions