Ingredients
- ½ cup creamy peanut butter
- ¼ cup pure honey
- ¼ cup salted or unsalted butter or coconut oil
- ¼ teaspoon fine salt*
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 ⅓ cups quick cooking oats
- ¼ cup mini chocolate chips
- Optional add-ins: ¼ cup finely chopped dates or dried cranberries and/or ¼ cup chopped nuts
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium saucepan over medium heat, combine the peanut butter, honey, butter, and salt. Heat, stirring continuously, until melted, hot, and well combined, 5-6 minutes. The peanut butter mixture should be hot and near simmering.
- Remove the saucepan from heat. Then stir in the 1 teaspoon vanilla extract and cocoa powder.
- Add the oats, mini chocolate chips, and any optional mix-ins (Note: The chocolate chips will melt as the mixture is stirred).
- Using a spoon or cookie scoop, drop about 2-tablespoon portions of the cookie mixture onto the prepared baking sheet making 14 to 18 total mounds. Flatten and shape each mound to form a round cookie shape about ½ inch thick.
- Place the baking sheet in the refrigerator or freezer until the cookies have hardened, at least 15 minutes or longer.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
*Omit the salt if using salted butter
For dairy free, use coconut oil or plant-based butter in place of the butter, and use dairy-free chocolate chips.
Nutrition Information
- Serving Size: 1 cookie or 1/18th of recipe
- Calories: 121
- Fat: 7 g
- (Sat Fat: 3 g)
- Sodium: 65 mg
- Carbohydrate: 13 g
- (Fiber: 1 g
- Sugar: 6 g)
- Protein: 3 g
- Cholesterol: 7 g