Ingredients
• ½ cup (1 stick) unsalted butter
• ¼ cup milk (dairy or plant-based)
• ½ cup cocoa powder (unsweetened)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ½ cup creamy peanut butter (or sunflower seed butter)
• 2 cups quick-cooking oats (gluten-free if needed)
Instructions
- In a saucepan over medium heat, combine butter, milk, cocoa powder, and sugar. Bring to a rolling boil and cook exactly 1 minute, stirring constantly.
- Remove from heat. Stir in peanut butter and vanilla until smooth.
- Mix in oats until fully coated.
- Drop by tablespoonfuls onto parchment paper or a silicone mat (work quickly before mixture sets).
- Let cool 15–20 minutes until firm.
✨ These are soft, fudgy, and packed with peanut butter-chocolate flavor—great for kids and busy days!
💡 Make ahead: Store in an airtight container at room temp for up to 1 week or freeze for longer.
PREP TIME & NUTRITION :
Prep Time : 5 mins , Cook Time : 5 mins , Total Time : 25 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 14g , Fats: 6g , Protein: 3g