Desserts · ALWAYS FREE
Peanut butter, cocoa & oat cookies
Dark cocoa cookies with rolled oats and smooth peanut butter, baked with soft centers and set edges.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 350°F (175°C). Line two baking sheets. Stir the peanut butter thoroughly in its jar before weighing. Whisk it with sugar, egg, oil and water until uniform.
- In a second bowl mix oats, flour, cocoa, baking powder and salt, breaking up cocoa lumps. Fold into the wet mixture just until no dry pockets remain. Let stand for 10 minutes so the oats hydrate.
- Divide into 12 equal portions. Arrange six on each sheet with space between, and flatten each to about ½ inch (1.3 cm) thick. Bake for 12-15 minutes, rotating the sheets halfway, until edges are set and the tops lose their wet sheen. Do not taste raw dough.
- Cool on the sheets for 10 minutes, then move to a rack for at least 10 minutes. Serve one cookie per portion. Store fully cooled cookies in an airtight container for up to 3 days or freeze. Peanut butter brands vary; check ingredients for the milk-free tag.
Estimated nutrition
Per serving · 1 of 12- Calories
- 177 kcal
- Protein
- 4.9 g
- Total carbohydrate
- 21.5 g
- Total fat
- 8.9 g
- Total sugars
- 8.7 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Ingredient states match their named profiles: raw edible produce and proteins, dry grains, drained canned beans and frozen unprepared peas. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread wedges, sweet potato rounds, fish cakes, cabbage rolls, breakfast squares and cookies are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Peanut butter, cocoa & oat cookies: smooth salted peanut butter; old-fashioned rolled oats; all-purpose flour; granulated sugar; beaten egg without shell; canola oil; unsweetened cocoa powder; water; baking powder; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Peanut butter, cocoa & oat cookies: smooth salted peanut butter; old-fashioned rolled oats; all-purpose flour; granulated sugar; beaten egg without shell; canola oil; unsweetened cocoa powder; water; baking powder; fine salt. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
