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Double Chocolate Peanut Butter Oatmeal Cookies (Vegan & Gluten Free)

Taralynn McNitt
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Servings 26 Cookies

Ingredients
  

  • 1 Cup All-Purpose GF Baking Flour
  • 1 Cup GF Quick (Rolled) Oats
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tbsps Neat Egg
  • 1/2 Cup Swerve Sweetener
  • 1/4 Tsp Sea Salt
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1 Tbsp Espresso Powder
  • 1/2 Cup Peanut Butter (I used chunky)
  • 1/2 Cup Unsweetened Applesauce
  • 1/3 Cup Cashew Milk
  • 2 Tsp Vanilla
  • 1 Cup Chocolate Chips (I used Lily's)
Peanut Butter Drizzle
  • 1/4 Cup Peanut Butter
  • 1 Tbsp Coconut Oil

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, combine the espresso powder, cocoa powder, baking flour, oats, baking soda, baking powder, neat egg, sea salt, and swerve together. 
  • Stir in the cashew milk, vanilla, applesauce, and peanut butter. 
    (if it's too runny, add more oats) 
  • Mix in the chocolate chips. 
  • On a greased baking sheet, add 1/4 cup sized scoops of the dough about an inch apart, and use your fingers to shape into cookies. 
  • Bake 16-18 minutes. 
  • Once they are cooled, microwave the peanut butter and coconut oil together for twenty seconds. 
    Stir the mixture until a liquid texture forms. Allow the liquid to thicken for about ten minutes before drizzling over the cookies. 
    Set aside for about thirty minutes to let the drizzle harden. 
  • You can store these in the fridge, or out on the counter! 

Notes

Recipe Makes 26 Cookies 
Per Cookie: 175 Calories, 17g Carbs, 4g Fiber, 8g Fat, 2g Sugar, 5g Protein
Perfect post workout!