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- 1 cup natural peanut butter (smooth) - 1/2 cup honey or maple syrup - 1/3 cup coconut sugar (or brown sugar) - 1 teaspoon pure vanilla extract - 1 cup rolled oats - 1/2 cup almond flour (or whole wheat flour) - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1/2 cup dark chocolate chips (dairy-free if desired) - 1/4 cup chopped nuts (optional: walnuts or pecans) - 1/4 cup shredded coconut (optional for added texture) - 1 cup = 240 mL - 1/2 cup = 120 mL - 1/3 cup = 80 mL - 1 teaspoon = 5 mL - 1/2 teaspoon = 2.5 mL - 1/4 teaspoon = 1.25 mL You can swap honey for maple syrup if you prefer a vegan recipe. Coconut sugar works well, but brown sugar is a good substitute too. For the flour, almond flour gives a nutty taste, but whole wheat flour can be used for a heartier texture. If you want a different flavor, try using peanut butter with added spices like cinnamon. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This makes sure the cookies bake evenly. While the oven heats, grab a baking sheet and line it with parchment paper. This helps the cookies not stick. In a large bowl, mix together the natural peanut butter, honey or maple syrup, coconut sugar, and vanilla extract. Use a spatula to stir until the mixture is smooth. In another bowl, whisk the rolled oats, almond flour, baking soda, and salt. Mixing these dry ingredients well makes sure the cookies rise properly. Next, slowly add the dry mix to the wet ingredients. Stir continuously until you form a sticky dough. This dough is what makes the cookies chewy and tasty. Now it's time to fold in the fun stuff! Carefully add the dark chocolate chips and any optional ingredients like nuts or shredded coconut. Make sure everything is evenly mixed in. Using a tablespoon or cookie scoop, scoop out small balls of dough. Place them on the baking sheet, keeping space between each cookie. They need room to spread while baking. With a fork or your palm, gently flatten each ball. This gives them a nice shape. Put the baking sheet in the preheated oven. Bake the cookies for 10-12 minutes, or until the edges are golden brown. It’s important to keep an eye on them so they don’t over-bake. Freshly baked cookies smell amazing! When the cookies finish baking, take them out of the oven. Let them cool on the baking sheet for about 5 minutes. This helps them set. After that, transfer the cookies to a wire rack to cool completely. For serving, place the cookies on a nice dish. You can sprinkle some shredded coconut on top for a pretty look. These cookies are perfect for sharing with friends or enjoying alone! To get the right texture in your cookies, focus on your ingredients. Use natural peanut butter for creaminess. It makes cookies chewy and rich. Rolled oats add a nice, hearty bite. I prefer almond flour for a softer feel. If you want a denser cookie, switch to whole wheat flour. Remember, the dough should be sticky but manageable. Store cookies in an airtight container. This keeps them soft and fresh. You can use wax paper between layers to prevent sticking. If you want to keep them longer, freeze them! Just place cookies in a freezer bag. They can last up to three months this way. Thaw them at room temperature before eating. You can adjust sweetness easily. If you like it sweeter, add more honey or maple syrup. For less sweetness, cut back on coconut sugar. You can also mix in spices for extra flavor. A pinch of cinnamon or a splash of almond extract works great! Experiment with your favorite nuts or add coconut for a tropical twist. Pro Tips Use Fresh Ingredients: Always opt for fresh and high-quality ingredients, especially the peanut butter and chocolate chips, to enhance the flavor of your cookies. Experiment with Sweeteners: Feel free to mix honey and maple syrup for a unique flavor profile, or adjust the amount to suit your sweetness preference. Storage Tips: Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. Check for Doneness: Every oven is different, so keep an eye on your cookies during the last few minutes of baking to achieve the perfect golden brown edges. {{image_4}} You can make these cookies healthier with a few swaps. Instead of honey or maple syrup, try using mashed banana or unsweetened applesauce. These options add natural sweetness and moisture. You can also replace coconut sugar with a sugar alternative like stevia. This change cuts calories while keeping the flavor. To add depth, think about spices and extracts. A pinch of cinnamon or nutmeg brings warmth to the cookies. You can also add a dash of espresso powder for a coffee kick. For a sweeter touch, a splash of almond extract can make a big difference. Be careful not to overdo it; a little goes a long way! If you need gluten-free cookies, swap almond flour for a gluten-free blend. You can also use certified gluten-free oats to keep the cookies safe for those with gluten sensitivities. For nut-free versions, replace peanut butter with sun butter. This option is tasty and safe for schools or allergy concerns. Store your Peanut Butter Chocolate Chip Energy Cookies in an airtight container. These cookies stay fresh for about one week. Keep them at room temperature to maintain their soft texture. If you want them to last longer, place a slice of bread in the container. The cookies will stay moist and tasty! For long-term storage, freeze your cookies. Place them in a single layer on a baking sheet. Freeze them for about two hours until firm. Then, transfer the cookies to a freezer bag or container. Label the bag with the date. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw them at room temperature. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 10 minutes. This will make them warm and soft again. You can also use a microwave. Heat one cookie for about 10-15 seconds. Enjoy the gooey chocolate goodness! These cookies can last up to one week. Store them in an airtight container at room temperature. For longer freshness, you can freeze them. Just make sure to separate layers with parchment paper to avoid sticking. Yes! You can swap peanut butter for almond butter or cashew butter. Each nut butter brings its own flavor. Just ensure it is smooth for the best texture in your cookies. Absolutely! These cookies use simple and healthy ingredients. They are packed with protein and energy. Just watch for nut allergies if serving to kids. In this article, we explored key ingredients, prep steps, and baking tips. You learned how to make delicious cookies while adjusting sweetness and flavor to your taste. I also shared ways to store cookies and variations to fit diets. Remember, your cookies' texture can truly shine with a few tricks. Experiment with ingredients and have fun with the process. Your kitchen adventures will yield tasty treats everyone loves! Enjoy baking!

Peanut Butter Chocolate Chip Energy Cookies

Delicious and nutritious cookies made with natural peanut butter, oats, and dark chocolate chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup natural peanut butter (smooth)
  • 1 2 cup honey or maple syrup
  • 1 3 cup coconut sugar (or brown sugar)
  • 1 teaspoon pure vanilla extract
  • 1 cup rolled oats
  • 1 2 cup almond flour (or whole wheat flour)
  • 1 2 teaspoon baking soda
  • 1 4 teaspoon fine salt
  • 1 2 cup dark chocolate chips (dairy-free if desired)
  • 1 4 cup chopped nuts (optional, such as walnuts or pecans)
  • 1 4 cup shredded coconut (optional for added texture)

Instructions
 

  • Preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the smooth natural peanut butter, honey or maple syrup, coconut sugar (or brown sugar), and vanilla extract. Stir using a spatula until the mixture becomes smooth and fully blended.
  • In another bowl, whisk together the rolled oats, almond flour, baking soda, and fine salt until well mixed.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring continuously until everything is fully combined and forms a sticky dough.
  • Carefully fold in the dark chocolate chips, along with any optional ingredients like chopped nuts or shredded coconut, ensuring even distribution throughout the dough.
  • With a tablespoon or a cookie scoop, portion out small balls of the cookie dough and place them on the prepared baking sheet, ensuring you space them about 2 inches apart for even baking.
  • Using the back of a fork or your palm, gently flatten each cookie to create a uniform round shape.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are a lovely golden brown. Keep an eye on them to prevent over-baking!
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely and enjoy your delicious treats!

Notes

Plate the cookies on a beautiful serving dish with a sprinkle of shredded coconut on top for an eye-catching finish.
Keyword chocolate chip, cookies, energy bites, peanut butter