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One-bowl Peanut Butter & Chocolate Oatmeal Cookies

I think you'll just have to start getting used to these one-bowl recipes. You don't mind, right?

Quick to make and quick to clean means these delicious cookies can be enjoyed with ease.

Just 15 minutes from start to finish, folks.

 

Even before they are cooked they look delish:

And then after only 10-12 minutes in the oven the tops turn golden and the chocolate melts:

Enjoy it with a tall glass of plant-milk or tea, and I won't judge if you go back for seconds... or thirds.

I mean, hey. It happens, right? 

Take it with you as a snack on-the-go, or enjoy it as a dessert... although with no flour, no oil and no added sugar these can hardly be called "dessert". 

 

This recipe is extremely versatile. You can make the following substitutions based on your preferences:

 

  • Peanut butter: use another nut butter like hazelnut, cashew, or almond butter 

  • Dried cranberries: use another dried fruit instead like raisins, apricots, mango or dried apples

  • Shredded coconut: substitute for more chocolate or some seeds like pumpkin or sunflower seeds

I'll keep this post short and sweet too - so you can can started and get nom nom nomming.


Enjoy!

One-bowl Peanut Butter & Chocolate Oatmeal Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free 

Yield: 12 cookies
Prep Time: 5 min
Cook Time: 10-12 min
Total Time: 15 min

 

INGREDIENTS 

2 super ripe medium bananas
 

1/3 cup (85 g) peanut butter

1/2 tsp (3 mL) pure vanilla extract

 

1.5 cups (140 g) quick oats* (GF if desired)

2 Tbsp (30 g) dried cranberries, coarsely chopped

2 Tbsp (10 g) roasted shredded coconut flakes**

2 Tbsp (15 g) chopped dairy-free dark chocolate 

 

Directions

  1. Preheat the oven to 350 F/ 180 C. 

  2. Mash the bananas well in a large bowl. Then add the peanut butter and vanilla extract, stirring until combined before adding the remaining ingredients. 

  3. Divide into 12, roll into balls and then press down to make a cookie shape. Place on a cookie tray lined with baking paper. 

  4. Bake for 10-12 minutes, or until the tops turn golden. 

  5. Remove from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

  1. * If you don’t have quick oats, pulse regular rolled oats in a blender or food processor until coarsely chopped

  2. ** If you don’t have roasted coconut flakes, just dry roast unsweetened shredded coconut flakes on a pan on high heat, stirring frequently until fragrant and lightly golden. 

  3. Variations: substitute the peanut butter for any other nut butter. Substitute the dried cranberries for any other chopped dried fruit. Substitute the coconut flakes for any seeds or more chocolate. 

  4. Storage: store in an air-tight container in the fridge for up to two days, store in the freezer individually wrapped or in an airtight container for up to 2 months. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 
 

❤ Sadia 

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