Crispy Chocolate-Dipped Oatmeal Peanut Cookies Recipe
Introduction
These Crispy Chocolate-Dipped Oatmeal Peanut Cookies offer a delightful combination of crunch, sweetness, and rich chocolate. Made with wholesome ingredients and a touch of honey, they’re perfect for a satisfying snack or a sweet treat.
Ingredients
- 1 ⅓ cup (130 g) rolled oats
- ½ cup (65 g) peanuts
- ⅓ cup (70 g) coconut oil, melted
- 4 tbsp (80 g) honey (or maple syrup)
- ⅓ cup (60 g) dark chocolate, chopped
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Step 2: Grind the oats and peanuts in a food processor or coffee grinder until finely ground.
- Step 3: Add melted coconut oil and honey to the oat and peanut mixture. Mix well to combine, then place the dough in the fridge for 30-40 minutes to firm up.
- Step 4: Form the chilled dough into balls and place them on the prepared baking sheet. Flatten each ball with your hands to about 0.2 inches (0.5 cm) thickness.
- Step 5: Bake the cookies for about 12 minutes until they turn a golden color. Remove from the oven and allow them to cool completely.
- Step 6: Melt the dark chocolate and dip or coat the top of each cookie. Optionally, sprinkle with peanut crumbs or your preferred decoration. Let the chocolate set before serving.
Tips & Variations
- For a nuttier flavor, toast the peanuts lightly before grinding.
- Use maple syrup instead of honey for a vegan-friendly version.
- Add a pinch of sea salt on top of the chocolate for a sweet-salty contrast.
- Substitute dark chocolate with milk or white chocolate according to your preference.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks. If refrigerated, allow cookies to come to room temperature or warm slightly before serving for the best texture. The chocolate topping may soften when warmed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of peanuts?
Yes, you can substitute peanuts with almonds, walnuts, or cashews. Just make sure to grind them finely for the best texture.
How do I prevent the cookies from sticking to the baking sheet?
Line your baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick and to make cleanup easier.
PrintCrispy Chocolate-Dipped Oatmeal Peanut Cookies Recipe
These Crispy Chocolate-Dipped Oatmeal Peanut Cookies are a delightful treat combining wholesome oats, crunchy peanuts, and rich dark chocolate. Naturally sweetened with honey, these cookies offer a perfect balance of texture and flavor, making them an ideal guilt-free snack or dessert for any time of the day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (including chilling and cooling time)
- Yield: 12–15 cookies 1x
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ⅓ cup (130 g) rolled oats
- ½ cup (65 g) peanuts
- ⅓ cup (60 g) dark chocolate, chopped
Wet Ingredients
- ⅓ cup (70 g) coconut oil, melted
- 4 tbsp (80 g) honey or maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Process Oats and Peanuts: Using a food processor or coffee grinder, grind the rolled oats and peanuts until they form a coarse flour-like mixture that will serve as the base of your cookie dough.
- Mix Wet Ingredients: In a bowl, combine the melted coconut oil and honey (or maple syrup) thoroughly with the ground oat-peanut mixture. Then, refrigerate the dough for 30-40 minutes to help it firm up and make it easier to handle.
- Shape Cookies: Remove the dough from the fridge and form it into small balls. Place them onto the prepared baking sheet and flatten each ball with your hands until they are approximately 0.2 inches (0.5 cm) thick.
- Bake: Bake the cookies in the preheated oven for about 12 minutes or until they turn a beautiful golden color. Allow them to cool completely on a wire rack.
- Dip in Chocolate: Melt the chopped dark chocolate using a double boiler or microwave. Once the cookies have cooled, dip the top of each cookie into the melted chocolate. Optionally, decorate with peanut crumbs or any preferred topping. Let the chocolate set before serving. Enjoy your crispy, chocolate-dipped delights!
Notes
- If you prefer a nut-free version, consider substituting peanuts with sunflower seeds and topping with seeds instead of peanut crumbs.
- Using maple syrup makes this recipe vegan-friendly.
- Ensure cookies cool completely before dipping in chocolate to avoid melting.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: oatmeal cookies, peanut cookies, chocolate-dipped cookies, gluten free cookies, healthy cookies, honey sweetened cookies
