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Oat Peanut Butter Cup Cookies
These Oat Peanut Butter Cup Cookies are made with nutritious ingredients, making them heart-healthy, diabetes-friendly, and absolutely delectable. The crumbly texture of fibre-rich oats is complemented by the maple-infused peanut butter, which adds the perfect level of smoothness and protein. They’re decorated with crunchy pomegranates for an extra pop of tart flavour that pairs brilliantly with the rich chocolate topping. Vegan, low carb and gluten-free.
Ingredients
Oat base
- 1½ cups rolled oats, gluten-free (rolled oats vs. quick oats: what's the difference?)
- 2 tbsp hemp seeds
- 5 cardamom, green, pods only, crushed
- 1 tsp ginger powder
- 1 tsp maple, dark, pure
- ¼ cup apple sauce, unsweetened
- ¼ tsp coconut oil, cold pressed
Peanut butter filling
- 5 tbsp peanut butter, smooth, runny, all-natural unsweetened
- ½ tbsp maple syrup, dark, pure
- 2 tbsp chocolate chips, vegan, unsweetened
- ¼ tsp coconut oil, cold pressed
Instructions
Oat cups
- Preheat the oven to 380 degrees Fahrenheit. Start by adding rolled oats, hemp hearts, ginger powder and crushed cardamom to a bowl. Mix well before adding the wet ingredients: apple sauce and maple syrup. Stir to combine.
- Using a small brush, grease the base of the cupcake pan with coconut oil (10 cavities). Use a cup cake pan that's about 2.5 inch diameter and an inch depth.
- Divide the oat mixture equally in each cupcake pan cavity. You want to make 10 oat cups. Then, press down gently using your fingers or a spoon to create a small cup. Send the oat cups in the oven for 15 minutes (middle-top shelf of the oven).
Peanut butter filling
- Meanwhile, mix together runny peanut butter and maple syrup in a separate mixing bowl. Stir to combine thoroughly and set aside.
- Use the double-boiler method to melt the dark chocolate chips. To do this, fill a saucepan with a little water and heat on low. Place a cup or jug in the saucepan. Add the dark chocolate and coconut oil to the cup or jug. To ensure that the chocolate chips melt evenly, stir them with a spoon. You should end up with smooth melted chocolate. You could also melt the chocolate chips in the microwave.
- Once the oat cups are baked, allow them to cool for a couple minutes. Remove them carefully from the pan before adding the peanut butter filling.
- Then, add a little dark chocolate on top of each oat peanut cup cookie. You can use bamboo picks to spread the chocolate over the top. Finish with pomegranate kernels (optional).
- Leave to set in the refrigerator for 1.5 hours before serving.
Notes
- If you prefer, you can use almond butter instead of peanut butter.
- Explore different fillings like greek yogurt, dried fruits (like raisins and cranberries), and dark chocolate chunks or cacao nibs.
- If you don't like ginger or cardamom, substitute with your favourite spices (e.g., nutmeg, cinnamon).
- Instead of hemp hearts, you could also use chia seeds.
- I suggest storing the oat peanut butter cup cookies in a sealed container in the refrigerator for up to a week. If you want to make a larger batch of this recipe and freeze them. Make sure that your frozen oat cookies have thawed completely before serving.
Nutrition Information:
Calories: 98kcal (5%)Carbohydrates: 8g (3%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 37mg (2%)Potassium: 74mg (2%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 17IUVitamin C: 1mg (1%)Calcium: 14mg (1%)Iron: 1mg (6%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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