Eggless Peanut Butter Oatmeal Chocolate Chunk Cookies

Eggless Peanut Butter Oatmeal Chocolate Chunk Cookies-

Packed with crunchy peanut butter, chocolate chunks and seeds, these peanut butter Oatmeal Chocolate chunks cookies boast incredible peanut butter flavor, remarkably soft and crunchy texture, thick center, and a deliciously crumbly edge. Love them!❤

Nothing compares to the combination of chocolate and peanut butter and these easy peanut butter oatmeal chocolate chunks cookies are simply irresistible. With no fancy ingredients these cookies are most definitely are breakfast-worthy. For me they just complete my coffee. I certainly know that you all love peanut butter and chocolate as much as I do. My love for this combination of flavors runs deep in my veins…seriously! To make Peanut Butter Oatmeal Chocolate Chunk Cookies extra crunchy and healthy, I added some pumpkin seeds and sunflower seeds in dough.

Making these cookies isn’t that difficult. All the ingredients are very common and convenient, most likely you will find them in your kitchen already. I always use Buckwheat flour or Ragi flour in my cookies and cakes because it makes my cookies and cakes very light, healthy and gluten-free. These cookies are packed with high protein as the recipe includes rolled oats, peanut butter, pumpkin seeds, sunflower seeds which makes it perfect for breakfast.

You may wonder why you make same particular recipe again and again but they bake out differently; sometimes they spread but sometimes they hold their shape. The reason is the room temperature at that you start with, that impact the way cookie bake. To fix that, simply pop the prepared cookie dough in the refrigerator for at least half an hour. After chilling when it sets the dough no matter at what temperature your ingredients were when you started making your cookie recipe, they will always bake out evenly and beautifully. Also the cookie dough will be too sticky to work with unless it has been chilled. So chilling the dough not only bakes the cookie even, it makes the dough easier to work with. And also it binds the flavors together. So now you know that how chilling process is so important for baking the cookies.

One more important part of baking cookies is scooping and dropping. The simplest technique is once the cookie dough is chilled just take about two tablespoons of the dough and roll it like a ball between your palms. These cookies take about 12-13 minutes in the oven. Try not to over bake them.

These cookies are my one of the favourite peanut butter cookies! Chocolate cookies are still at the top in my favourite cookies list.😜 Let’s talk about how we make these ultra-delicious and healthy peanut butter oatmeal chocolate chunk cookies, which are soon-to-be your favorite also… trust me!

Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Facebook, Twitter, and Instagram with @jags_kitchen_stories. I would love to see your delicious creations. You can also follow me on Facebook, Instagram, Pinterest and Twitter to see what’s latest in my kitchen! Happy baking!

Prep Time: 40 minutes

Cook Time: 12-14 minutes

Total Time: 1 hour

Yield: 20 cookies

Ingredients:

90g old-fashioned whole rolled Oats (not instant or quick cook ones)

90g buckwheat flour or ragi flour or all-purpose plain flour

70g unsalted butter, at room temperature

130g crunchy peanut butter

150g dark brown sugar

1 teaspoon pure vanilla extract

¼ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

7-8 tablespoon milk

150g roughly chopped unsweetened dark chocolate chunks

8-10 roughly chopped walnut halves

6-7 roughly chopped almonds

2 tablespoon pumpkin seeds

2 tablespoon sunflower seeds

2 tablespoon melon seeds

Directions:

Step 1- Sift the flour, baking soda, baking powder and salt together with a sieve in a medium bowl and set aside.

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Step 2- Roughly chop the dark chocolate bar into small chunks. Keep aside.

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Step 3- In a large bowl using a whisk or a silicon spatula beat unsalted butter until smooth and creamy, will take about 1 minute.

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Step 4- Add brown sugar and beat again until creamed, will take about about 2 minutes.

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Step 5- Add peanut butter, milk and vanilla extract and mix until combined, about 1 minute. Scrape down the sides of the bowl and beat again until everything well combined.

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Step 6- Add the flour mixture (step 1) to this and mix until everything is well combined, there should not be any lump in the mixture.

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Step 7- Now, add the rolled Oats and again mix well, mixture should be very sticky by now. If the mixture is very dry and not able to bind then add 1 or 2 tablespoon milk.

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Step 8- Fold in the roughly chopped chocolate chunks, walnuts, almonds, pumpkin seeds, melon seeds and sunflower seeds. Fold them very gently, do not over mix the batter. Cookie dough is now ready it should be very thick and sticky.

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Step 9- Cover and chill the cookie dough for at least 30 minutes in the refrigerator. And preheat the oven to 160°C (325°F).

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Step 10- Meanwhile; line two baking sheets with parchment paper or silicone baking mats. Keep aside.

Step 11- After 30 minutes, takeout the dough from refrigerator and using a tablespoon or medium ice cream scoop, take about 2 tablespoons of dough per cookie on the palm and shape the dough into balls and arrange 3 inches apart on the baking sheets.

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Step 12- Bake for 12-14 minutes until lightly browned on the sides. The centers will be very soft so don’t worry it will get set after cooled down.

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Step 13- Remove from the oven and allow to cool on baking sheet for 5 minutes first; then using a flat spatula gently transfer them to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chunks or seeds onto the tops if you want- this is only for their beautiful looks!

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These Cookies stay fresh in an airtight container at room temperature for up to 1 week.

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Notes-

Chill the dough. Chilling the dough for a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked. If chilling for longer than 1 hour, allow to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard and cookies will not spread much.

Use a lower oven temp for chewier cookies. If you want chewy cookies, bake a little longer at a lower temperature.

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

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